I know that there is nothing better for people than to be happy and to do good while they live. That each of them may eat and drink, and find satisfaction in all their toil—this is the gift of God.Ecclesiastes 3:12-13
Rebekah came in from Bahrain late Friday evening, so I waited until Saturday to celebrate with a “welcome home” feast. And I really like the way this one worked out.
We were sitting at the kitchen counter Saturday morning, where she was unwrapping the “Bahrain Loot” she had squeezed into her small carry-on. Bringing me some saffron for my herb and spice cupboard was a fabulously thoughtful gift.
“I think I remember using some in one of my recipes a couple of years back,” I said. “Let me take a look.”
So I did some research and, sure enough, it turns out I had prepared a salmon dish with saffron and we had all the ingredients on hand.
“That would be wonderful,” Rebekah said.
If you are still reading then I know you’re a fairly serious cook. Here is a simple outline of how this went down.
- I boiled some baby gold potatoes with a pinch of saffron and sea-salt.
- Then I glazed some carrots in olive oil, honey, cumin, salt, and pepper. Alongside I prepared mixed vegetables.
- Next I took another pinch of saffron and mixed it with some lemon juice. Then I stirred in some plain Greek yoghurt, a couple of teaspoons of lemon zest, and a little paprika.
- I set the vegetable aside and pan-fried pacific coast salmon – pre-seasoned with salt and pepper – in olive oil with some lemon juice spritzed on the salmon (I like to use a cast-iron skillet).
- While the salmon was cooking I combined the potatoes and the vegetables, stirring in a teaspoon of mint, a drizzle of olive oil and more lemon juice.
- The dish is served with the saffron/yogurt/lemon sauce on top.
- Present with flowers, and a nice cabernet.
Here are a few photos. Enjoy. Return to this space for more serious content probably tomorrow. – DEREK