Weekend dinners are always a bit more special. Tonight we’ll start with fresh artichokes. For 2p clean 3 babies by removing the stem, the harder outer leaves and the top. Slice thinly and put in cold water mixed with the juice of 2 lemons. Store cool. Drain and dry. Spread some arugula on the dishes. Divide the artichokes. Finish with grated pecorino or parmesan, balsamic vinegar and olive oil. Instead of the balsamic vinegar I finally tried the balsamic ‘ball’ which I grated, as the cheese.
As main course we had a delicious piece of salmon covered with a salted crust, prepared in the oven. Mix 1 kilo of rough sea salt of good quality with 3 egg whites, the chopped stems of a bunch of fresh coriander and 2 table spoons of coriander seeds. Spread a layer on an oven dish ( a bit larger than the fish). Spread 500 grams of salmon filet with skin ( make a few superficial incisions in tbe skin) on the salt. Cover with the salt.
Bake in the preheated oven at 240° for 15 minutes, until tbe crust has become hard.
Chop 4 garlic cloves an 1 chili. Put in a small pan. Add 1 table spoon of red wine vinegar and 6 table spoons of water. Allow to cook until reduced until half the amount. Mix with 6 table spoons of low fat Greek yogurt, chopped fresh coriander and some pepper ( be careful with salt because the fish will be already fairly salted. Store in rhe fridge.
Remove the salt and the skin carefully. Serve the fish with the sauce and ovenbaked green asparagus. Delicious!
Check the following post to use the 3 egg yolks in a perfect afternoon delight😉.
Doc V's Healthy Kitchen 