Spring salmon with orange sauce, fig leaves, sweet trahana pasta and almyra greens)
I made this recipe with fresh ingredients that they’re in season at the farmers markets in Greece and fig leaves, oranges and lemon verbena leafs from my garden! Fig leaves gives an exotic aroma when roasted, orange and ginger are in perfect harmony with salmon fillet, almyra greens gives a cool note, the salty trahana mix with the sweetness of fig molasses and lemon verbena leaving an amazing aroma in your palate!
Ingredients
- 800g salmon fresh fillet
- fig leaves
- 1 orange
- coarse salt
- olive oil
- trahana
- 1 cup sweet trahana pasta
- ½ cup milk
- ½ cup water
- salt
- sauce with orange
- 3 tablespoons orange juice
- zest of 1 orange
- 1 tablespoon freshly grated ginger
- 1 tablespoon honey
- 1 tablespoon wine vinegar
- cumin
- 5 tablespoons olive oil
- sauce with lemon verbena
- fresh lemon verbena leaves
- onion
- garlic
- 2 tablespoons butter
- fig molasses
- “almyra” greens
- fig molasses (for serving)
- fig spoon sweet( for serving)
Method
salmon:
- preheat oven to 200C (390F)
- brush olive oil on to a small roasting pan
- wash well the fig leaves and place them in the pan
- put the salmon fillet on top
- squeeze a half of orange over the salmon
- let the zest of the orange fall onto the salmon
- season with salt and fold the fig leaves over the salmon fillet
- drizzle with some olive oil
- roast for about 20 minutes
trahana: - boil the sweet trahana paste in a saucepan with milk and water and salt for about 20 minutes
orange sauce: - mix all the ingredients together
lemon verbena sauce: - mix all the ingredients together
almyra greens: - in a saucepan with water boil the greens for about 5-6 minutes
Enjoy !
some of the ingredients comes right away from our garden !
Big THANKS to steemit culinary challenge sponsors @smooth & @sirwinchester you rock guys! , this week judge @showroom
And last but not least our organizer @woman-onthe-wing for this challenge happen for 27th time! :hype: :)