Adriana is from Mexico and often creates incredibly simple but amazing dishes to share. At a boxing day party she arrived armed with this soup. We all commented on how much we enjoyed the bacon flavour that day to which her husband said "that wasn't bacon, they were pig's belly buttons". I still don't know if he was joking. This salmon was definitely salmon, however and had an incredible toasty, briny, slightly bitter and savoury topping. I quizzed her about it several times, unable to work out what ingredients she had used until I could finally remember what she said and here it is..
Recipe : Salmon with sea weed and onion topping
1 side of salmon
1 tbsp oil
2 tbsp dried fried onion flakes
1 tbsp seafood seasoning, (not sure which brand but it contained orange zest as one of the ingredients which they said was important).
1 tbsp dried dulse
1 clove garlic, chopped small
Rub the salmon all over with the oil and mix the topping ingredients together well.
Spread the topping all over the salmon and drizzle with a little more oil. Grill (broil) until cooked through and the topping is crispy.
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