Notes from the Cape

Today, I (Craig) just felt like a niece piece of Salmon. However, I was also in an adventurous mood (which can be a dangerous thing), so this is what I came up with. I have given it the grand name of “Norwegian Salmon with Chilli Jam”

Ingredients & Directions
Grind the following in a pestle and mortar:

• 1 tablespoon chilli jam (if you don’t have it – just improvise)
• 3 baby tomatoes
• 1 teaspoon tapernade or 4 olives
• 1 teaspoon capers
• 1 teaspoon green peppercorns (pickled)
• 1 tablespoon dried herbs (I cheated and used the Jamie Oliver Fennel and Tyme rub!)

Put a niece piece of fresh salmon onto a  baking tray. Put the ground mixture onto the fish, drizzle with olive oil and grill for about 10 minutes. You don’t want to do it for too long, since salmon can be eaten very rare.

That’s it! Very tasty and quick to cook. I forgot to grind garlic as well – but since salmon is quite a subtle fish, it didn’t really need it.

I have also submitted this recipe as a contribution to In the Pink, a breast cancer awareness initiative.

Here’s the before-it-was-grilled pic: