RECIPE TITLE "Tandoori
Salmon with Quick-Braised Cabbage and Mashed Sweet Potatoes" Author:
Daniel Orr from the book
Daniel Orr Real Food
copyright © 1997
For the Salmon:
- 1/2 clove garlic, minced,
- 1/2 teaspoon minced, fresh ginger
- 1 teaspoon minced,
- Juice of 1/2 lemon,
- 1/4 teaspoon pickle marsala or a few drops
hot pepper sauce,
- 1/4 teaspoon Mellow Yellow (see recipe below) or curry
- 1 teaspoon ground turmeric,
- 10 turns of a pepper mill,
- 2 tablespoons
Regime Sour Cream (see recipe below) or fat-free yogurt,
- 2 (6-ounce) pieces
salmon fillet, 1 to 1-1/4 inches thick;
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and roughly cut
into 1-inch cubes,
- 1 tablespoon olive oil,
- 1 teaspoon honey,
- Salt Freshly
For the Cabbage:
- 1 tablespoon olive oil,
- 1 medium onion, julienned,
- 2 cloves
- 2 cups shredded Napa cabbage,
- 1/4 teaspoon caraway,
- Freshly ground pepper,
- Opal basil, basil, or Italian parsley for garnish.
- For the salmon, mix
together the garlic, ginger, lemon zest and juice, pickle masala, Mellow
Yellow, turmeric, and pepper. Fold in the Regime Sour Cream.
- Spread the marinade
over the salmon and place it in the refrigerator for 45 minutes. Meanwhile,
steam the sweet potatoes until they are soft, then mash them together
with the oil, honey, and salt and pepper to taste.
- Cover to keep warm.
For the cabbage, heat the oil in a nonstick pan over medium-high heat,
add the onion and garlic, and sauté until they are soft but not browned.
Stir in the cabbage and caraway and cover.
- Cook for 3 to 4 minutes,
until the cabbage is tender; if the cabbage begins to brown, add 2 or
3 tablespoons of water. Season to taste with salt and pepper.
- Preheat the broiler.
Place the salmon with its marinade in a nonstick pan with a metal handle
and place it under the broiler near the heat for 5 to 10 minutes, depending
on the thickness of the salmon.
- The marinade should
be brown and become crusty on top, and the salmon should be moist in the
center; do not overcook. Place the cabbage on a small serving platter
and arrange the salmon fillets over it; garnish with the herbs. Serve
the sweet potatoes in a warm bowl on the side.
- Hint: If the salmon
fillet is thin, place it very near the heating element of the broiler
and cook it quickly.
- Regime Sour Cream
(Makes approximately 2-1/2 cups):
Use this recipe
to replace either sour cream or mayonnaise. You won't feel guilty spreading
this on sandwiches, dolloping it on baked potatoes, or using it in salad
dressings and dips. 1/2 pound silken firm tofu 1/2 pound extra-firm tofu,
squeezed to remove excess water Juice of 1 lemon 1 teaspoon honey 1/2
teaspoon salt 10 drops hot pepper sauce such as Tabasco 1 tablespoon safflower
Combine all the ingredients in a food processor or blender and puree until
the mixture is smooth. Taste and adjust the seasoning as necessary. Pour
into a container, cover tightly, and refrigerate. After storing, if water
separates, pour it off and remix the sour cream in a blender. Regime Sour
Cream will keep for 4 to 5 days in the refrigerator.
- Mellow Yellow
1 teaspoon mustard seeds 1 teaspoon cardamom seeds 1/2 teaspoon fennel
seeds 1 teaspoon ginger powder 1/4 teaspoon saffron 2 teaspoons ground
turmeric 1 teaspoon coriander seeds 1 teaspoon white peppercorns 1 teaspoon
dried orange zest Grind finely in a spice grinder.
| Daniel Orr Real Food
Chef at N.Y.'s La Grenouille presents practical, beautiful guide to healthy, informal cooking and entertaining. Wine tips.
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