Monday, July 23, 2012
Succulently simple entrée
Make a salsa with lots of chopped herbs, whatever you have to hand. we used Vietnamese mint, coriander, and garlic chives. Add chopped garlic, salt, pepper, chilli(we used some of our own home-grown small chillis, but with seeds removed as they are super hot), lemon juice, and olive oil. The mixture should be fairly thick. Slice salmon fillet very thinly, set the individual portions on grilled toast on the entrée plates and spoon the sauce over it. Serve at once. Wonderful!
Another way I love to use uncooked salmon is marinating thin slices of fillet in red wine vinegar(nothing else)overnight. Serve the next day, either just with a little salt and pepper, or a variation of the above salsa. Gorgeous and unusual, and dead simple too!