Tuesday, 30 July 2013

Recipe - Coriander and Walnut Salmon with Rice Noodle Salad

I don't have anything interesting to say at the beginning of this blog post. I've been pottering around doing my things (teaching others or teaching self) so nothing interesting to report there. And no one said anything which sprung to mind a chain of rambling complaints. The most interesting occurrence was probably that the Envoy was here and I've never cooked for her before. She's now back from Paris and living twenty minutes away. But it's still surprising that she's come round for dinner only now when I've known her for about four years.  But anyway, this meal was a good first meal for her to experience. As I mentioned before, it's always tricky cooking for someone new in case it all goes awry and then you're condemned to them thinking you're an awful cook who leaves offal in overcooked rabbit forevermore. 

Coriander and walnut pesto baked salmon 
4 salmon fillets
Bunch of coriander
100g walnuts
1 tsp salt
2 cloves garlic
Olive oil

Blend the pesto ingredients together.
Place on the flesh side of the salmon.
Bake, skin side up, in a hot oven for about fifteen minutes.

Rice noodle salad
Rice noodles, placed in boiling water for about five minutes then drained
Half an iceberg lettuce, shredded
1 carrot, grated
1 green pepper, thinly sliced
Basil leaves
Mint leaves
Half red onion, finely sliced

1 tbsp fish sauce
1 tbsp soy sauce 
1 tsp sugar
1 tbsp lemon juice
1 clove garlic
1 red chilli

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