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.
Your meal looks wonderful! I'm so excited to see asparagus hitting the market again and have already made it a few times. I was also really impressed by how well the mint flavor worked with the avocado. Who woulda thought?
ReplyDeleteI think you did a great job creating something that worked for you. It looks delicious! I made mine with lox and really enjoyed it!
ReplyDeleteYes, I did the same thing... a much more kid friendly meal.
ReplyDeleteThat meal does look good enough to eat. As Kathy mentioned, you did what worked for you and your family just as Diane did. I believe that's one of the bonuses of cooking this book - we've learned how to improvise more easily and more tastefully (as in flavorful). Yeah, I have to think Charlotte and Salmon Tartare would not play together well in the sandbox. A beautiful meal, Jora.
ReplyDeleteThat looks wonderful, and if it works for your family, that's all the matter. I don't
ReplyDeleteeat raw fish, but after tasting a smidge, the lime was the worst part of this for me.
Have a great weekend.
I'd definitely eat your version!!! Nobody should have to make two meals :) Happy weekend!!!
ReplyDeleteI couldn't get my head around the mint with avocado, so I used cilantro, but now that you tell me that the flavors work together, I'll have to try that next time. I like your adaptation.
ReplyDeleteI did the same thing. I, like Betsy was not sure about the mint with the avocado. May consider it next time
ReplyDeleteLove your dish! I think it was a great idea. And, I'm with you - Dorie's method of roasting salmon is terrific. I've made that dish a number of times!! And I'm sure your avocado-tomato salsa with the mint was great!! So happy you enjoyed!
ReplyDeleteLOL you certainly aren't alone in this and it looks great! I think the ingredients lend themselves to a salsa to be put over salmon in the first place :)
ReplyDeleteI think the salad with the roasted salmon sounds very good. Very nice!
ReplyDeleteGreat job with the roasted salmon, those asparagus excellent side!
ReplyDeleteGlad you enjoyed this - I can understand not wanting to make separate dinners for your children.
ReplyDeleteWow, this looks amazing! I love your dish so will have to try this. Thank you so much for sharing. The recipe is lovely.
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