This was a recipe I’ve been thinking about for a while, then I decided to try it out with my best buddy Ian. You will be amazed at how tender and juicy the salmon will be. Don’t cut corners on the garlic, this is what it’s all about.
4 portions salmon fillet about 3oz each
4 cloves garlic minced
2-3 large tomatoes diced
2 sprigs fresh basil chopped
Pinch dried oregano
Fresh ground pepper
One bunch asparagus
Heat oven on high broil and make sure rack is about six inches from the broil element. Season salmon fillets with salt and pepper on both sides. In a bowl add three quarters of the garlic with the tomatoes, some basil, oregano, salt, pepper and about a 1/4 cup of olive oil and mix altogether bruschetta. Cut the tough stem end off the asparagus and add two tbsp olive oil and remaining garlic. Preheat an oven safe casserole pan large enough to hold the salmon and asparagus together in the oven for about 5 minutes. Spoon bruschetta mix on top of each piece of salmon and carefully put the fish in the heated casserole pan skin side down,
add in the asparagus and cook in broil for about 8 minutes. If salmon is a thick cut may need a few more minutes cooking time. When salmon is ready plate each fillet with asparagus side and squeezes of lemon on fish and asparagus.
Serve with crusty bread or pita and drink with Pinot Noir or any dry white wine will work well.
Enjoy and please comment.
The spices in this sauce have influences from the Middle East. Beef is what I used but any red meat will work great especially lamb. Again the pasta that’s used here is fusilli but I have used large shells and rigatoni with success.
1lb sirloin steak cut across the grain
Large can crushed tomatoes in sauce
1 small onion diced
5-6 cloves of garlic minced
1 rib celery diced
10 cremini mushrooms sliced
1/2 tsp allspice powder
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp dried oregano
450 gr. fusilli or any other pasta
Small handful Italian parsley chopped
Grated pecorino cheese
Put sliced meat in a bowl and mix in half the garlic, allspice, cinnamon and cayenne and a couple glugs of olive oil. Allow beef to marinade at room temperature for 30 minutes. In a large pot heat up some olive oil at medium high heat and sauté the meat for two minutes stirring continuously. Add in onions, mushrooms, celery and remaining garlic and continue to cook for about 5 more minutes. Stir in the can of tomatoes and turn up the heat and add a pinch of salt, sugar and oregano. As soon as sauce comes to a boil, turn down the heat to low, cover pot and cook to 30 minutes.
For the pasta bring large pot of water to a boil with plenty dose of sea salt, when water comes to a tolling boil toss in the pasta and stir occasionally while cooking according to package directions until pasta is al dente.
Drain pasta but do not rinse, add the drained pasta back to the pot and turn heat back on to low, add the butter, couple tablespoons olive oil and sauté the noodles for 30 seconds with the butter and oil. I love to add some cheese right into the pot now mixing the pasta and turn off the heat. The noodles should be coated well with the buttery cheese.
To serve plate each bowl of pasta, topped with meat sauce and sprinkled with parsley and more cheese.
Can be served with baguette or garlic bread.
I recommend a dry red wine; Shiraz or Agiorgitiko.
Enjoy and please comment
Fresh Sardines are hard to find, but frozen ones are available at fish markets and some grocery stores.
One package frozen whole sardines, there’s usually 12 in the pack, each are about 6″ long or fresh ones if available.
Juice from one large lemon
1/2 cup extra virgin olive oil
4-5 garlic cloves minced
1 tbsp dried oregano
1 tbsp fresh oregano leaves chopped
Sea salt and freshly ground pepper
Pinch dried chilli flakes
If using frozen fish allow to thaw.
Take the sardines and rinse in cold water, if you would like to keep the heads on that’s fine, I like to cut the heads off at the gills and discard the head.
With a sharp knife score the body of each fish 3-4 times about 1″ inch apart for each score. Place fish on one layer on a tray.
Prepare the sauce by combining all the other ingredients and mix well.
Pour half of the sauce all over the sardines and mix sardines well to coat with hands. allow sardines to marinade to 30 minutes.
Prepare BBQ for grilling by preheating for 5-10 minutes on medium to high heat. Brush grates with oil.
Slowly place each fish on grill and careful not to let flame catch on fish. Grill fish by turning once 3-4 minutes per side. Fish is ready when meat easily flakes off with touch of a fork. Once ready place fish in serving platter and drizzle remaining sauce on the sardines.
Serving combinations include:
Red wine such as Pinot Noir