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RECIPE A…. TOMATOE/CASHEW/BASIL/ONION,GARLIC SALMON LA GRANDE.
Yes!, Sounds like a mouthful, but the results are worth every effort….
In extension to my last submission, Recipe A will have you coming back for more.To produce this recipe requires not much more than using the right balance of ingredients coupled with a passion for the dish itself..
To begin with, select your previously described flank of backbone cut Salmon flank.Take a tin of diced or crushed tomatoes, pour into bowl and mix with cashews,fried onion,basil and crushed garlic. Add your desired amount of sea salt to the mix.. I prefer one teaspoon, however more can be added after meal is served on the dinnerplate..
Place the mix inside the flank of Cut Salmon,
Source a Stainless Baking Tray. Lightly oil aluminium foil and place complete meal onto baking tray.
Set Oven to 180 degrees, place complete meal into heated oven. Prior to covering meal with alfoil, you can add a cupful of carbanet Sauvignon or fortified port if you wish to enhance the taste of the meal and be a trifle creative.
Check meal periodically at 15 Minute intervals,Taste test, and add a little sea salt and pepper if you wish, and I assure you the results will be delish……