26/07 SUMMER CATCH
Returning to something after a time away is always approached tentatively. Seeing your past again. Returning home. Restarting a project. Can seem daunting. But you have to start somewhere, and where better than in the midst of summer. Not a scorching, skin melting summer - a light breezy ethereal afternoon.
This dish is inspired by the soothing comfort retreating to a cool room after a day in the sun. It is both light yet filling, cool and full of heady flavour. Paired with a bottle of wine and some company there isn't much else I would rather - altogether cheekily playful.
2 Salmon Fillets
1/2 Cucumber
1 Romaine Lettuce
1 Avocado
1/2 Fennell (or celery if preferred)
Bunch Fresh Dill
1tbls Hot Mustard
1tbls Mayonaise
1/2 tsp sugar
1tbls Gin
Preserved Lemons
Salt + Pepper
Olive Oil
What I did -
Nothing too involved, simply salt and pepper the two Salmon fillets. Place a couple of slices of preserved lemons (or thin fresh if you don't have - I mean who really does) on top and then lightly oil. Wrap the top of each fillet with a leaf of lettuce - this will help the fish heat all the way through but retain the moisture.
grill under a hot grill for about 20 minutes until the lettuce is charred and the fish coral-pink. Leave out of the grill to cool while you prepare the salad.
Which is so easy it barely needs instruction. Shred the lettuce into a bowl, scoop curls of avocado, slice the cucumber and fennel (medically thin) and then dice the dill over the top. In a jar shake the mustard, mayonaise, gin, sugar, pepper violently together until it has emulsified into a pale gold.
Turn the dressing through the salad well and spread in a serving dish.
Add the two Salmon fillets to the top. Eat relaxed, on the floor (indoor picnic) with a glass of wine.
Summer bliss.
JG
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