Eek! Just sneaking in before the month is up.
We (mum and I) started with the intention of doing each month's "meal" on the first of each month, but that quickly has to give way to a more realistic schedule.
I cooked this up a couple of weeks ago, around mid-February, but am only now getting around to posting about it, shame on me!
There's no ingredients over-view shot this year since it's so simple to put together, also most of the ingredients this year came right from my garden and so mostly I was picking and chopping as I went along ;)
The first step of this is to char-grill your capsicum! This is very easy to do. You just put your capsicums onto a tray and put them under your grill just until the skin has become charred.
Then pop those suckers into a zip-lock baggie for twenty minutes or so and the skin will peel right off without any effort.
Then you mix together the rest of the salsa.. dicing up those capsicums, tomatos... adding in herbs, lemon juice and brown sugar...
Then let all that sit for an hour or so for all the flavours to mellow and come together. Beautiful!
When you're ready to eat, heat up a grill pan and grill your fish.
I have to admit that even after living here for two years and all the fantastic fish available from the area, salmon is still one of my favourites. Every now and again I get some pretty strong cravings for wild Atlantic salmon... Down here though, the farmed Tasmanian variety will have to do.
Once they're all done plate up with a simple salad and you're ready to eat!
Recipe for Grilled Salmon Cutlets with Roasted Capsicum & Coriander Salsa
Serves: 6 (I cut the recipe in half since it's just mum and I eating)
Ingredients:
* 6 Atlantic salmon cutlets
* 1 tablespoon olive oil
Salsa:
* 3 large red capsicums, quartered and seeded.
* 3 spring onions, finely chopped
* 1 large ripe tomato, seeded and diced
* 1/3 cup finely chopped chives
* 1/4 cup coriander, finely chopped
* 1 1/2-2 tablespoons lime or lemon juice
* 1/2 teaspoon soft brown sugar
* sea salt and pepper to taste
Preheat grill and cook the capsicum quarters, skin side up, until well charred. Place into a plastic bag and seal tightly- after about 20 minutes, skin can be easily removed.
Cut the capsicum finely and place into a bowl to cool. Mix with all remaining ingredients. Set aside for an hour or two to let flavours mellow.
At serving time, preheat grill. Brush both sides of the cutlets with the olive oil. Cook cutlets three to four minutes each side or until cooked through.
Serve immediately with capsicum salsa spooned over the top.
ENJOY!
This dish was a particular joy for me since the tomatos, chives, coriander and lettuce in the salad all came from my garden. It was delicious.
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