Lemon and Dill Salmon and Spiced Potato and Cauliflower

3 July 2006

Lemon and Dill Salmon

400g baby new potatoes, halved
2 tsp olive oil
2 tbsp chopped fresh parsley
2 tbsp freshly squeezed lemon juice
4 fresh salmon fillets, each about 150g, skinned
8 thin slices of lemon
2 tbsp chopped fresh dill
200g baby carrots, trimmed and cut in half lengthways (if thick)
200g baby corn, trimmed (or green beans)
200g sugar snap peas, trimmed
Freshly ground black pepper
Lemon wedges, for squeezing

METHOD
Fill the bottom of a steamer with cold water. Toss the potatoes with the oil and parsley and place in a steamer basket. Steam until the potatoes are tender. Transfer to a serving dish and keep warm.

Place the salmon fillets in a lightly oiled ovenproof plate. Squeeze the lemon juice over the salmon fillets, top with the lemon slices and sprinkle with the dill. Season with a little ground black pepper. Place the plate in a steamer and arrange the mixed vegetables around the plate.

Serve with pasta salad and fresh bread.
Serves 4

Aloo Gobhi - Spiced Potato and Cauliflower

2 medium potatoes cut into ½ inch cubes and boiled until tender
1 medium cauliflower, cut into florets
1 tsp cumin seeds
¼ tsp fenugreek seeds
½ piece fresh ginger
½ tsp fennel seeds
2 medium green chillies, washed, ends trimmed and chopped
1 cup yogurt
Paste of 6 small tomatoes (about 6 tblsp)
2 tsp garam masala powder
¼ tsp salt
¼ tsp turmeric powder
1 tsp coriander powder
¼ tsp black pepper
½ tsp red chilli powder
1 doz fresh curry leaves, washed and torn
1 tblesp sunflower oil
3 tblesp fresh coriander leaves washed and finely chopped.

METHOD
Heat oil in a heavy bottomed frypan. Once medium hot, toss in cumin, fennel and fenugreek seeds and allow to sizzle, then toss in the curry leaves and lightly stir-fry for 10 seconds.

Add chopped ginger and green chillies. Continue to stir-fry until the raw smell of ginger is gone. Fold in the cauliflower florets. Add the masala powder and toss to coat the cauliflower. Stir in the tomato paste and salt.

Cover and cook for 10 minutes until the cauliflower florets become tender. Uncover and toss in the boiled and drained potatoes. Remove from flame, and stir in the yoghurt.
Garnish with coriander leaves (cilantro) and serve hot with rice, Indian bread and raitas, or with grilled chicken and green salad.

Serves 4

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