Book 117: Everyday Tapas | Fresh Salmon in Mojo Sauce

by Parragon Books

This was not only easy and delicious, but it's healthy to boot! What more can one ask for?

Salmon is my favorite fish, and this was a nice change from the ordinary. Normally we bake or grill it with a little olive oil, smoked salt, and some pepper.

As I mentioned above, this is healthy. The sauce has no cream, butter or mayonnaise. It is made up of olive oil, garlic, paprika, cumin, and white wine vinegar, processed in a food processor (easy part - no mincing of the garlic). If you have a choice between a small or large food processor, use the small! I was not paying attention to the volume of ingredients, and there really was not enough for the large bowl to get it all thoroughly mixed. I had to finish the sauce by hand.

When you purchase your salmon, ask your fish monger to skin and debone it for you. This will save time and less mess to clean-up later.

The fish is cut in half widthwise, and then again lengthwise in three-quarters of an inch pieces, and sprinkled with some salt and pepper. The fish is cooked for about ten minutes (depending on the thickness of the fish) in a frying pan with three tablespoons of oil, until the fish is cooked through and browned on both sides.

Serve the fish drizzled with some of the mojo sauce, and place the remaining sauce in a small bowl to accompany the fish - it's really good - you will want more than just a drizzle.

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Click here for the recipe.

Book Ninety-Eight: Celebrate!

by Sheila Lukins

Everywhere you turn, there seems to be some new version of a "chip". There is the old faithful potato chip, sweet potato chips, kale chips, banana chips, and this one (so I believed), the tomato chip.

I would not go as far as to call these chips. The only resemblance is maybe their shape and size - but I'm sure the term is used lightly, as with kale chips - at least they are crisp. 

I would have never thought to try and make a "chip" from tomatoes due to their high water content - and I was right. The book does states that these do not get crispy like a chip, but they have a "snap" and a chewy texture.

Out of the five tomatoes, only four slices could be considered chewy and with a "snap", and looked to be disintegrated; to be fair, they were the ones with the best flavor.

I do love anything roasted, and when these tomato "chips" were placed on a rosemary cracker, spread with some delicious goat cheese (as suggested in the book), they were pretty darn tasty.

So forget about the crisp, crackly, crunchy texture of a true chip, and enjoy these for what they are: simply roasted tomatoes.

Success meter (1-3): 2 (I rated this a two based on the "chip" factor - otherwise they did have great flavor and makes for a wonderful appetizer.)

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The tomato slices drizzled with olive oil and dusted with sugar and pepper. Next time, I'll omit the sugar and sprinkle them with salt.

 This is one of the best "disintegrated" tomato slices..

I was able to scrape the disintegrated tomatoes off the pan, and I have to say they had the best flavor. Think - sun-dried tomatoes.

Book Forty-Four: The New Basics Cookbook

by Julee Rosso & Sheila Lukins

 

  Jalapeño Cheese Bites & Cheddar Chutney Bites

This is one of my favorite cookbooks; one I like so much that I give it as a gift every chance I get.

As I was making these cute little cheese balls, I was thinking that I have never made anything from this book that I did not like ~ until now. They were OK, just not what I was expecting. The scent of the cheese and jalapeño reminded me of the armadillo eggs (cheese stuffed jalapeños) that we get from Back Forty that are to die for. These just did not have enough bite to them and the chutney version to me was a bit bland, though my sister's friend seemed to enjoy them.

Success meter: (1-3): 2



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