This is a quick and versatile dish that can be prepared in less than 15 minutes. Perfect for a weekday dinner. I like to serve this with some wilted spinach, sauteed greens or a herb filled green salad. Bon Appetit!
Serves 8 people
2 ½ lbs salmon filet
4 Meyer Lemons — thinly sliced
Large pinch of coarse sea salt
1 tablespoon Herbes de Poisson (or a mix of fennel, mustard and coriander seeds)
1. Preheat the oven to 350 degrees.
2. Drizzle a little olive oil into an ovenproof baking dish that is large enough to hold the salmon in one layer. Place half thelemon slices in the bottom of the pan creating a bed for the salmon. Place the salmon on top of the lemons. Drizzle a little olive oil over the salmon. Sprinkle the Herbes de Poisson over the fish. Place the remaing lemon slices on top of the salmon.
3. Bake for 15-18 minutes depending in the thickness of the salmon. If the filet is more than an inch thick it may take a minute or two longer.
6. Serve with the pan juices and the sliced fruit. The Meyer lemon can be eaten in their entirety.
Serve 8 people
4 leeks – rinsed, end trimmed and cut into ½-inch wide disks
1 lb snap peas – cut into ½-inch wide pieces on a bias
1 bunch chives – finely chopped
Zest and juice of 1 lemon
1 fresh burrata
Lemon olive oil
Salt and black pepper
After his marvelous book Plenty, Yotem Ottolenghi, chef, food columnist for The Guardian, cook book author and generally a most-gifted man when it comes to all things culinary has turned his hand to the food of Jerusalem. Written with his head chef Sami Tamimi, this book focuses on the vibrant food of their home town. Both men were born in this Muslim, Jewish, and Christian community. Ottolenghi in the Jewish west, and Tamimi in the Arab east side.
This beautiful book serves up 120 recipes, an amalgam of dishes that reflect their unique cross-cultural perspective: a delicious reminder that food crosses all boundaries without regard for political lines drawn on a map. Delve into bowlfuls of saffron rice with barberries, pistachio and mixed herbs, to Mejadra, Fattoush, or a salad made with baby spinach, dates and almonds. All of these (and many more) reflect the vitality of this eastern-Mediterranean food. I particularly liked the Root Vegetable slaw with labneh and the Watercress and Chickpea Soup. Both are so visually appealing that they epitomize the saying that one eats with one’s eyes first. I also tried the Clementine and Almond cake and adapted the recipe to make a Lemon-Almond version which is moist and nutty and excellent with an afternoon cup of tea. I think I may just go and have a slice right now ..
LEMON-ALMOND CAKE WITH YOGURT CRÈME FRAICHE
Adapted (slightly) from Yotam Ottolenghi & Sami Tammi’s book Jerusalem
Serves 8 people
7oz (200 grams) butter – softened
2 cups – less 1 tablespoon (380 grams)- sugar
Zest and Juice of 4 lemons
2 ½ cups (280 grams)almond meal
5 large eggs – beaten
¾ cup plus 1 tablespoon (100 grams) all-purpose flour - sifted
Pinch of salt
2 tablespoons almonds – roughly chopped
For the yogurt-crème fraiche:
1 cup thick Greek yogurt
½ cup crème fraiche
1 large tablespoon honey
Zest of 1 orange