Soldato
Ok, so following on from this thread where I suggested a meal that Sumanji should make for his other half with what he had in the house I decided to take a crack at actually making my recipe. Here goes...
Ingredients (enough for 2 people):
2 x Salmon Fillets
Wine (white, you could use red, that's your choice)
Chillies
Greek Yoghurt
1/3 Onion
1 x clove Garlic
Tomato Purée
Virgin Olive Oil (You can use your preference of oil)
Salt
Potatoes
Carrots
How much you use of each item is completely up to you really, it's all down to personal taste.
Ok, on with the prep...
Preheat a saucepan with a small amount of oil in it (I forgot to take a pic of this). Slice and dice the onion so you have pieces about 5mm to 10mm long...
...now that's done, chuck it into the pan, when off the heat so you can coat the onion in the oil (add more oil if you used too little)...
...now place it on the heat, not too high, about 1/4 - 1/3 heat, you don't want to burn the onion, just brown it off and caramelise it. Whilst it's caramelising, get your chillies and chop them up finely. I had a pack of 4, and I used two, one red, one green. I chose to make the red one into rings and the green into slices...
...if you want a mild dish, remove most of the seeds (not all!). Now if you check your onion some of it should be browning, swirl it round the pan with a spoon and try to brown off the rest of them (it's not important, but mostly raw onion isn't all that nice in a meal). Crush the garlic, and leave to the side for the moment.
You should end up with something like this...
...that's brown enough for me (I actually turned the heat up a bit much and burnt some of mine, oops). Now we add the chillies and garlic you may need to add a drop or two more oil at this point, depending on how much has fried off with the onions...
...cook this for 2-5mins, basically browning the onions a bit more and releasing the flavours of the garlic and chillies into the pan.
Now we have this...
...time to add the wine, the tomato purée and the Greek yoghurt...
...I used the whole tub of yoghurt, just over a glass full of wine and about a table spoon full of purée. Mix this up till you have something like this...
...then put it onto the heat, at about 1/4 heat now as you don't want to boil it, just simmer. At this point, chuck in a pinch of salt, to ensure flavours come out.
Ok, that's the sauce sorted for the moment, time to sort out the Salmon. Chuck it onto a grill pan on top of some foil, and brush lightly with oil...
...the reason for using the foil is that it'll keep the juices and flavour around the fish, rather than just dropping it in the pan and it burning off, you want to end up with moist fish, not dry fish. Time to put this under the grill at medium heat.
cont...
InvG
Ingredients (enough for 2 people):
2 x Salmon Fillets
Wine (white, you could use red, that's your choice)
Chillies
Greek Yoghurt
1/3 Onion
1 x clove Garlic
Tomato Purée
Virgin Olive Oil (You can use your preference of oil)
Salt
Potatoes
Carrots
How much you use of each item is completely up to you really, it's all down to personal taste.
Ok, on with the prep...
Preheat a saucepan with a small amount of oil in it (I forgot to take a pic of this). Slice and dice the onion so you have pieces about 5mm to 10mm long...
...now that's done, chuck it into the pan, when off the heat so you can coat the onion in the oil (add more oil if you used too little)...
...now place it on the heat, not too high, about 1/4 - 1/3 heat, you don't want to burn the onion, just brown it off and caramelise it. Whilst it's caramelising, get your chillies and chop them up finely. I had a pack of 4, and I used two, one red, one green. I chose to make the red one into rings and the green into slices...
...if you want a mild dish, remove most of the seeds (not all!). Now if you check your onion some of it should be browning, swirl it round the pan with a spoon and try to brown off the rest of them (it's not important, but mostly raw onion isn't all that nice in a meal). Crush the garlic, and leave to the side for the moment.
You should end up with something like this...
...that's brown enough for me (I actually turned the heat up a bit much and burnt some of mine, oops). Now we add the chillies and garlic you may need to add a drop or two more oil at this point, depending on how much has fried off with the onions...
...cook this for 2-5mins, basically browning the onions a bit more and releasing the flavours of the garlic and chillies into the pan.
Now we have this...
...time to add the wine, the tomato purée and the Greek yoghurt...
...I used the whole tub of yoghurt, just over a glass full of wine and about a table spoon full of purée. Mix this up till you have something like this...
...then put it onto the heat, at about 1/4 heat now as you don't want to boil it, just simmer. At this point, chuck in a pinch of salt, to ensure flavours come out.
Ok, that's the sauce sorted for the moment, time to sort out the Salmon. Chuck it onto a grill pan on top of some foil, and brush lightly with oil...
...the reason for using the foil is that it'll keep the juices and flavour around the fish, rather than just dropping it in the pan and it burning off, you want to end up with moist fish, not dry fish. Time to put this under the grill at medium heat.
cont...
InvG
Last edited:
