Tuesday, March 2, 2010

What's for Dinner? Grilled Salmon, Garlic Aioli, Buttercup Squash, Asparagus


Simple pan grilled salmon, cooked just right in a light crust of fresh bread crumbs.

On top I put a dollop of garlic aioli which is similar to mayonnaise or a a tartar sauce. It is made by soaking bread, squeezing out the liquid and pounding the remaining pulp with garlic and capers and salt. You use a pestle and mortar to pound in one egg yolk to make a paste. To this sticky paste you add oil. Factually, 1 egg yolk can hold up 2 cups of oil!! But there is a very particular method you must follow to ensure that it doesn't curdle. You must add the oil teaspoon by drop to the paste and pound it in thoroughly. Once you've added one cup of oil by the drop method, you can add the rest of the oil in by bigger glugs and begin whisking. Doing this ensures that the egg yolk will hold the oil in 'a thick and creamy suspension' as is written.

I baked some buttercup squash on the side and mashed it up with some maple syrup, honey and smoke hickory (quite a unique flavour). This squash took a full 15 minutes to hack into with our biggest kitchen knife. Now I don't know if this was just an angry squash, or if my knife skills were lacking that particular day.

I served everything with some broiled asparagus to satisfy my need for a green :)


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