Salmon and avocado
Avocados are back in
town. They range from B. 79 to B. 99 at
the time of writing this, but you only
need two. (Or you can cheat and buy a
commercial avocado dip.) Salmon steaks
are available at better supermarkets.
This is a very simple and quick dish but
one that is a little above the
‘ordinary’. The Himalayan Pink Salt is
a bit of a giggle, but worth it.
Preheat an outdoor
grill for high heat, and lightly oil grate.
In a medium bowl, mash
together avocados, garlic, yogurt, and lemon juice. Season
with salt and pepper.
Rub salmon with dill,
lemon pepper, and salt. Place on the prepared grill, and
cook 15 minutes, turning once, until easily flaked with a
fork. Serve with the avocado mixture, and lightly sprinkle
with the pink salt.
Pan-Fried Moroccan Chicken
Something a little different this week.
A Moroccan dish best served with
Cous-cous, but your old stand-by Jasmine
rice will be fine. It calls for fresh
chilli, dried chilli and garlic. If you
are not too keen on spicy food, leave
out the pepper flakes. The Moroccan
flavor comes from the marinade. Give it
an hour in a Ziploc in the fridge.
chilli flakes, garlic, lemon juice,
cinnamon, cumin, sultanas, pine nuts,
half the olive oil and 1 teaspoon salt
in a bowl. Mix well. Add chicken and
refrigerate in a Ziploc bag for one
Heat the remaining
olive oil in a large frypan. Add the
chicken pieces and cook on one side for
1-2 minutes or until golden. Turn over,
add the orange slices and cook for 2-3
minutes until cooked through. Stir
through the mint. Serve with couscous
and some low-fat yoghurt.