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tearing the rag off the bush again
Salmon Rushdie: from The Corpse Cookbook: recipe by jj phillips PDF E-mail
The Corpse Cookbook is proud to present our first recipe from jj phillips!

Specific amounts for ingredients not given because it’s all done to the cook’s taste, but this works for about a pound of salmon filets.

 

- about ½ cup plain yogurt

- several squeezes of lemon juice

- about 1T finely chopped coriander leaves

- about 1t sambar powder

- few shakes of pimenton (hot or mild)

- dash of salt and pepper

- dash of Lea & Perrins White Worchestershire marinade

 

- lots of fresh purslaine leaves, chopped or not and/or sorrel leaves

- lemon or lime wedges

 

- Mix the lemon juice, chopped coriander, sambar powder, pimenton, salt, pepper and white Worchestershire in a bowl, adjusting seasonings to taste – the sambar powder should dominate the flavors.

 

- Put the salmon in a glass dish, cover both sides with the marinade and refrigerate for several hours, preferably overnight.

 

- Put salmon on a rack, or cedar fish plank and grill over low glowing charcoal, or bake in a tandoori or conventional oven, turning once and basting with the marinade left in the dish.  Broiling in a conventional broiler is not good. 

 

- Place salmon on a bed of chopped purslane and sprinkle some on top.  Serve with lemon or lime wedges.

 

The main difference between this and regular tandoori salmon is the sambar powder, and the addition of the purslane (a green that I get at our local farmer’s market which is also used in Indian cuisine) and/or sorrel.

 
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