1 In a medium saucepan over medium heat, warm oil. Add garlic, jalapeños and onions and sauté until onions have softened and begin to colour slightly, 6 to 8 minutes. Strain and transfer solids to a blender or food processor, and reserve oil. Let both cool before proceeding. 2 To blender or food processor with cooled onion mixture, add mayonnaise, queso fresco, Parmesan, vinegar, lime zest and juice, cilantro and mint. Purée until smooth, then with motor running, slowly drizzle in reserved oil until emulsified. Season to taste and garnish with crumbled queso fresco. If not serving immediately, transfer to a jar or container with a tight-fitting lid and refrigerate for up to 1 week, though colour may start to fade. Serve with any grilled meats or fish, French fries or fresh cut veggies. Makes about 3 cups (750 ml) PAIRS WITH LEFTFIELD PINOT GRIS $19.99 New Zealand 143532 MOODY ALES PINEAPPLE COCONUT SOUR $15.79 BC Craft 344430 4 × 473 ml
¾ tsp (4 ml) salt ½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika 4 × 6 oz (170 g) salmon fillets red onion, thinly sliced, for garnish fresh mint sprigs, for garnish Cucumber-Mint Raita, to serve, make ahead, recipe follows optional lime wedges, to serve
1 In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency. 2 Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours. 3 Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. 4 Preheat barbecue grill to 400 F (200 C). 5 Remove salmon from marinade, shake off excess marinade and set salmon aside. 6 Remove plank from water, pat dry and position in centre of preheated grill until lightly charred,
TANDOORI CEDAR PLANK SALMON SERVED WITH CUCUMBER-MINT RAITA ¾ cup (180 ml) plain Greek yogurt 3 tbsp (45 ml) neutral-flavoured oil 3 tbsp (45 ml) fresh lemon juice 2 tbsp (30 ml) water 1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic 1 tbsp (15 ml) ground coriander 2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala 1 tsp (5 ml) ground cumin 1 tsp (5 ml) ground turmeric
INGREDIENT IN NEGRA MODELO $17.29 Mexico 120501
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