Jewish Life Digital Edition July 2015 | Page 59

SALMON WITH GARLIC AND PARSLEY This topping I found while looking for lamb recipes with one of my friends at the Brooklyn public library. I first used the topping on lamb – and it was incredible. On returning home, I tried it on salmon as something different and was amazed at the taste! So give the topping a try, and the best bit is that it makes a lot and you can keep it in the fridge for a week (covered) and use it on meat or chicken to have a different supper. INGREDIENTS 1 head of garlic Extra-virgin olive oil Zest and juice from 1 lemon ¼ cup chopped fresh parsley 1 Tablespoon chopped fresh oregano A pinch of salt METHOD SALMON Preheat your oven to 180°C. Cut the garlic in half crosswise and drizzle with the oil. Wrap in tinfoil and bake in the oven until it starts to caramelise – about 40 minutes. Remove from the oven and allow to cool slightly. Squeeze the cloves from the shells and mash with a fork until it becomes a paste – this is easy to do when still warm. Add the rest of the ingredients and mix well. Lightly cover the salmon with the topping and cook at 180°C for 12-15 minutes. You can use it on fillets or whole fish, but use just enough of the topping to cover the top of the salmon; don’t put too much topping on or it will ruin the flavour of the fish. DHAL This is a very easy dish to make and is really good. It can be frozen and reheated when needed. It can be served with rice or pasta. INGREDIENTS 1 cup red lentils 2 Tablespoons canola oil 1 large onion sliced finely 2 cloves garlic finely chopped 1 teaspoon fresh ginger – finely grated 1 teaspoon ground turmeric 3-4 cups hot water A pinch of salt 1 teaspoon Garam Masala METHOD Rinse the lentils and let them drain in a strainer while you prepare the rest of the dish. Heat the oil in a pot and fry the onions, garlic and ginger until the onions are golden. Add the turmeric and stir well. Next, add the lentils and fry for about two minutes, stirring continuously. Add the water – enough water to cover the lentils – and bring to a boil, then reduce and simmer for 20-30 minutes. Add the Garam Masala and season to taste. The consistency should be like porridge, and if you prefer a smooth texture you can purée it. JL JEWISH LIFE ISSUE 86 55