Salmon with Spicy Tomato Rice

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Spur of the moment invention dinner…

As part of my green journey, I have been slowly reducing the number of production steps between me and the raw materials. Last week, I used the last can of tomatoes from the pantry and resolved henceforth to only use fresh tomatoes where previously I would have used the canned variety.

Obviously this means a little more planning ahead due to the shelf life of fresh tomatoes v their tinny competition. So the tomatoes I bought last we were starting to scream for attention and tonight was the night. I wanted to do something a bit different and also empty out the freezer a little more – still don’t have much space for frozen soups and TV dinners after giving up the chest freezer in the garage.

I took some salmon steaks out and only once they were committed to defrosting did I stop to consider how tomatoes might figure in tonight’s dining experience. I got some ideas from Google, selecting this one for Mexican tomato rice and beans from Fine Foods as my base.

It looked like – and was – a quick cook so I got the rice on first. Now that the last of the white rice is gone, it’s all brown from here on – I’m using a mix of long and short grain – with black held in reserve for special occasions. The spicy tomato bit has this in it:

  • 1 teaspoon of oil (grapeseed tonight)
  • 6 close of garlic, finely chopped
  • 1 generous tablespoon of Jalapenos, also finely chopped
  • 1 teaspoon of black salt (the colour doesn’t really mean anything)
  • 2 teaspoons of cumin powder
  • 1 teaspoon of curry powder
  • 1 can of red kidney beans (also the last can)
  • 440 grams of fresh tomatoes, blended
  • 1 heaped teaspoon of oregano
  • 1 heaped teaspoon of coriander powder (will use crushed seeds next time)

I started by frying the garlic and jalapeno in the oil til the flavours were rally strong – about a minute – before stirring in the spices and slat. After a couple of minutes add the tomato and beans, followed by the herbs. If it looks a tad dry, add about half a cup of water (I rinsed  the bean tin into the pan).

Once this is simmering away, I added the salmon steaks, and let it all simmer away until the rice was done.

Nice a simple. Hot and spicy. Brought out a good sweat on a cold wind wet night…

Took out some more fish to do again with the leftovers tomorrow…

 

‘Cado, pineapple and ‘mato salad

Last night, I mentioned that, I was still searching for a suitable side to go with my Kumara curry and salmon hash browns…after five years, can you believe it? I’ve been getting by with rocket salads but I kinda hate rocket…if I’m absolutely honest about it…

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So, on Wednesday afternoon, I sat down with a lot of coffee and considered the problem. What textures and flavours would complement but not compete with the textures and flavours of the hash browns and salmon. There is just a hint of curry in the hashes, mixed with the salt of the salmon and smooth cheesiness of the sour cream that holds the stack together. Overall it’s quite sweet and smooth.

It all came together quickly after I thought of an avocado base….smooth and sweet…with pineapple, sweet with a fibrous texture…with diced tomato…more tart and something else to bite into. Originally I was going to warm this mix in the microwave – it is winter after all – but opted for a natural heat from a sauce derived from the fried avocado tacos at The Guardian by blending all these together:

1 cup of sour cream

2 small chillies

2 gloves of garlic

1 tablespoon of lime juice

1 bunch of coriander

a smidgen of salt and pepper

The black rice was an afterthought left over from the previous night’s beets, feta and rice…I wasn’t really sure what to do with it otherwise but it worked well in our salad.

The first night I only used a teaspoon-sized dollop of the sauce on the salad – wasn’t enough to appreciate all the flavours. I had one hash stack left over plus about a cup and a half of the salad and other stuff in the fridge from a  week of cooking that I needed to consume to free up fridge space.

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So this is Take Two: one curry kumara salmon stack reheated in the microwave (it was already cooked: normally, I would keep the hash mix uncooked), with a goodly amount of greek yogurt on top, with the salad accompanied by a decent-sized dollop of the coriander and chili sauce, topped with feta from the beets and rice dinner…

Mmmm…primo!!!! A great blend of flavours and textures, with bonus points for good use of left-overs…less points for unused salmon which I just remembered is still sitting in the fridge…

…so tomorrow’s challenge may involve smoked salmon, streaky bacon, feta, sour cream, greek yoghurt, a tomato and an avocado. The rest of the pineapple – all fresh here no canned stuff – is destined for smoothies with banana, chia seed, coconut milk and tumeric…

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