Poacher
Gravitationally challenged member
- Location
- Nottingham
A pack of 4 Lidl salmon fillets has a use by date of tomorrow; for tonight I prepared a paste of crushed garlic, demerara sugar, Lea & Perrins and my own secret blend of cajun seasoning - so secret, I can't remember all the proportions or even some of the spices used.
This wonder paste was spread on top of the fillets, which were fried skin side down in a hot, very lightly oiled frying pan, then finished under the grill. Served with new potatoes and organic broccoli, which was so organic things were crawling out of it as I sliced the stem and separated the florets. Delicious, though Mrs Poacher didn't eat the skin on hers. She cut it into 4 to offer to badgers / foxes, whichever turns up first.
I threw the skin from the kitchen door. Unfortunately the washing line coincided with their trajectory, and only 2 of the 4 made it to the lawn.
Tomorrow will probably be tandoori style; which was greeted appreciatively last time I made it. Another of those experimental "recipes" which are never the same twice, so finger crossed.
This wonder paste was spread on top of the fillets, which were fried skin side down in a hot, very lightly oiled frying pan, then finished under the grill. Served with new potatoes and organic broccoli, which was so organic things were crawling out of it as I sliced the stem and separated the florets. Delicious, though Mrs Poacher didn't eat the skin on hers. She cut it into 4 to offer to badgers / foxes, whichever turns up first.
I threw the skin from the kitchen door. Unfortunately the washing line coincided with their trajectory, and only 2 of the 4 made it to the lawn.
Tomorrow will probably be tandoori style; which was greeted appreciatively last time I made it. Another of those experimental "recipes" which are never the same twice, so finger crossed.
