While traveling is a
complete joy and an education for the soul, it is always nice to be home.
I’m back in my own bed
and fully recovered from the body confusing jet lag.
My trip with my
brother Albert to visit our brother Joshua in Budva, Montenegro (a stunning
Adriatic costal town in the middle of nowhere) and my true soul mate, Jeanelle,
in the Netherlands was a smashing success.
Days were spent on
cultural and foodie adventures. Nights were spent drinking well, eating even
better and catching up on lost time with two of my favorite people on the
planet.
The best days in each
country are a no brainer.
In Montenegro, my
brother’s and I rented a bright read Toyota Yaris for a windy ride up a
mountain to the snow in the Lovcen national park for some sweet views and
family photos.
On the way back down
the mountain we stopped in the remote village of Njegusi. A small town in the
mountains behind Kotor, they produce most of the regions proscuitto. We sat in
a “restaurant” of one of the smokehouses and munched on fresh meat, cheese,
bread and beers while playing cards on a perfectly picturesque day.
Our first day in Holland,
we rented bikes (bright red again, they were warning everyone of our
out-of-towner status) for a full day of Amsterdam sites, sounds and snacks.
Bikes, delicious food (if you are in Amsterdam you must make a brunch stop at Bakers and Roasters for a Kiwi style meal) and touring a stunning city with my brother and my
sister was pretty much ideal the recipe for a delectable day.
But enough rubbing
your nose in my amazing trip.
The places we visited
could not have been more opposite. One was a remote sea village with little
population and few outsiders. The other a bustling metropolitan city full of
international citizens hustling and bustling about.
However they did have
one major thing connecting them.
Fish. Both countries
are surrounded by water in one way or another and because of this fish is a
major part of their cuisine.
So to honor one of my
favorite proteins and two of my new favorite places, I’m serving up some tasty
salmon.
The combination might
seem odd, but it flows. The cauliflower brings meatiness to the dish and the pickled
veggies on top brings a light tang to the mix.
If you can’t pop of to
Europe any time soon, you should get in the kitchen and whip this up as a
consolation.
You will need…
4 salmon filets, about
6 ounces each (skin off or on depending on your preference)
3 tablespoons olive
oil, divided
2 tablespoons butter,
divided
1 lemon, thinly sliced
½ cucumber, quartered
and thinly sliced
6 radishes, julienned
1 fennel bulb,
quartered and thinly sliced
2 tablespoons
champagne vinegar
1 head cauliflower,
chopped into florets
Salt and pepper to
taste
Start by preheating
your oven to 425 degrees F.
In a medium bowl, toss
together the cauliflower, 1 tablespoon of olive oil and salt and pepper.
When the cauliflower
is lightly coated, spread it out onto a rimmed baking sheet and roast until
browned and tender, 30 to 40 minutes.
After the cauliflower
has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food
processor and blend until completely combined and smooth. Season with salt and
pepper to taste.
While the cauliflower
is roasting, combine the cucumber, radish and fennel in a medium bowl and toss
with the vinegar and salt and pepper. Set aside for at least 30 minutes,
stirring every 10 minutes.
As soon as the
cauliflower is out of the oven, heat the remaining olive oil and butter in a
large oven safe pan.
Pat the salmon dray
and season well with salt and pepper. When the butter and oil are hot and
bubbly, add the salmon to the pan (non skin side down if your fish has skin).
Sear the fish until it is no longer sticking to the pan and it is easy to flip.
About 3 minutes.
After flipping, top
each piece of fish with a slice of lemon and place the pan in the oven.
Finish the fish in the
oven until just cooked through. About 8 minutes.
Place about ½ cup of
the cauliflower mixture on each plate and top with a piece of fish fresh out of
the oven.
Top with a large
spoonful of the pickled veggies and serve hot.
Love and Beer Floats
Angela
Roast Salmon with Cauliflower Pure and Pickled Fennel and Radish Salsa
4 salmon filets, about
6 ounces each (skin off or on depending on your preference)
3 tablespoons olive
oil, divided
2 tablespoons butter,
divided
1 lemon, thinly sliced
½ cucumber, quartered
and thinly sliced
6 radishes, julienned
1 fennel bulb,
quartered and thinly sliced
2 tablespoons
champagne vinegar
1 head cauliflower,
chopped into florets
Salt and pepper to
taste
Start by preheating
your oven to 425 degrees F.
In a medium bowl, toss
together the cauliflower, 1 tablespoon of olive oil and salt and pepper.
When the cauliflower
is lightly coated, spread it out onto a rimmed baking sheet and roast until
browned and tender, 30 to 40 minutes.
After the cauliflower
has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food
processor and blend until completely combined and smooth. Season with salt and
pepper to taste.
While the cauliflower
is roasting, combine the cucumber, radish and fennel in a medium bowl and toss
with the vinegar and salt and pepper. Set aside for at least 30 minutes,
stirring every 10 minutes.
As soon as the
cauliflower is out of the oven, heat the remaining olive oil and butter in a
large oven safe pan.
Pat the salmon dray
and season well with salt and pepper. When the butter and oil are hot and
bubbly, add the salmon to the pan (non skin side down if your fish has skin).
Sear the fish until it is no longer sticking to the pan and it is easy to flip.
About 3 minutes.
After flipping, top
each piece of fish with a slice of lemon and place the pan in the oven.
Finish the fish in the
oven until just cooked through. About 8 minutes.
Place about ½ cup of
the cauliflower mixture on each plate and top with a piece of fish fresh out of
the oven.
Top with a large
spoonful of the pickled veggies and serve hot.
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