Wednesday, May 23, 2007
One of my all time favourite recipes, and I found that salmon is also very versatile to cook with, I'm sure even non fish lovers will love this recipe, there is no "fishiness" to it at all and it's absolutely wonderful!
- 8 pieces of thawed salmon fillets (drained well and cut into strips)
- 2 cups plain yogurt
- 1 onion, 4 cloves of garlic finely minced in food processor
- 1/2 cup olive oil
- 2 tbsp white vinegar
- 1 tbsp curry powder
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tbsp dry ginger or fresh paste
- 1/2 tsp dried mint
- Smoke powder or liquid smoke
- black pepper
In a large bowl mix together all the above ingredients and let them marinade well, could go in the fridge overnight. Do NOT add salt to the mixture just yet, as that will cause more water to come out.
When it's time to cook, heat oven to 400 F and pour mixture into a baking dish/lasagne pan, spread it all out nicely until it's about 1 inch thickness in the pan. Bake for 45 or so, every now and then checking on it, taking it out and stirring until it's all dried and coated well (as in the photo)
Once the mixture comes together well sprinkle it generously with salt and bake until it's dried up well, taste and add more salt if needed.
Let it cool completely for spices to settle and flavours to come out.
Meanwhile prepare pita bread, chop veggies (tomato, lettuce, pickles, cucumbers.. etc) for sandwhiches and make the dip by mixing:
- 1/2 cup tahini
- sumaq (can be found in middle eastern shops, leave out if not available)
- pickle juice or water
- fresh lemon juice or citric acid crystals
- 2 tbsp mayonnaise
Whisk together the tahini with the spices and add the water/pickle juice mixture gradually until it thickens, it may seperate at first but keep whisking and the mixture should come together and form a creamy dressing like consistency.