Salmon season opened this week and I bought my first fish last evening
from Bill Arana. His catch wasn't so big but the season is early.
Today, watching the Pelicans fly along the coast bring Spring
present and full of gifts.
I hate to waste any of the fish so i made these salmon cakes today with
the scrapings off the bone. i had a 10 pound salmon and got about a cup and a half
of fish off of it. I added 1 egg, a generous teaspoon of Shichimi Togarashi, a Japanese 7 pepper blend, the juice of one lime a generous tablespoon of grated fresh ginger and 2 tablespoons of organic brown rice flour, a tablespoon of mayonaise and a handful of fresh chives. a tiny splish of wheat free tamari.
Mix well and let sit a bit before you sear them.
I then seared them in a cast iron skillet with sunflower oil ( make sure your oil is very hot) until crisp and then flipped and cooked
just a couple of minutes more.
i served them with tangy baby asian greens, the first new greens my garden offers and dressed those lightly with a wee bit of rice vinegar and oil.
Lamb Tagine with Sundried Olives & Preserved Lemons
for Easter Dinner
This is a very simple dish to prepare. I call it my
lazy wife cooking. In a bowl season the lamb with a good quality Morrocan Spice *,
Ras El Hanout, sea salt and black pepper.
I then seared large pieces of lamb shoulder in a mixture of
olive oil and butter in a cast iron skillet.
Remove the lamb and then add 2 poblano chilis, cut in strips
one yellow onion sliced, 4 cloves of garlic crushed and one preserved lemon, also cut in strips.
sautee until soft.
Remove from pan and add to the lamb in the tagine pot
deglaze the pan with juice from the preserved lemons
a wee bit of water or stock.
pour over the lamb
scatter the sundried olives
bake at 375 degrees F
for a couple of hours until lamb is
tender and falling apart.
lovely with couscous.
*Ras El Hanout
Ras El Hanout is a complex, aromatic
Moroccan spice blend. Most recipes include cardamom, nutmeg, anise,
mace, cinnamon, ginger, various peppers, and turmeric, but 30 or more
ingredients might be used. Typically prepared by grinding together whole
spices, dried roots and leaves, this recipe keeps things simple by
using ground spices. Ras El Hanout's literal translation from Arabic is “head of the
shop," or the best of the shop."