Friday, April 10, 2015
I probably mentioned this last year, but despite not being very observant I do keep some semblance of Passover. I don't change dishes or anything, but I do avoid a long list of foods for the full eight days. I failed to plan ahead and make the waffles and cream before Passover started, so now I'm waiting until after Passover to make those. Luckily, the salmon tartare was completely Passover friendly. I wasn't in the mood for tartare this week (read: I wasn't in the mood to make Charlotte a separate dinner), so I decided to improvise. I roasted the salmon with olive oil, salt, and pepper in a hot oven per the instructions in the roasted salmon with lentils recipe (I think it was 12 min at 475). Since the oven was hot, I roasted asparagus as well. I was too lazy to follow the precise instructions, but I used all of the remaining ingredients to make an avocado and tomato salad/salsa/relish(?) to go over the fish. It was really delicious. I was unsure about mint with avocado, but I thought the flavors were excellent, and Dorie's method for roasting fish worked perfectly. I may try the tartare sometime, but this was so good I may not. I served this with the matzoh I made for TWD (definitely not Kosher for Passover, but really, really good) and some cheeses. A delicious, easy weeknight dinner.