As the evening sky faded from a salmon colour to a sort of flint gray, I thought back to the salmon I caught that morning, & how gray he was, & how I named him Flint.
Random, huh? But sort of poetic too..
.
You can't really go wrong with this oily fish, particularly if you poach it. I usually prefer to lightly roast it instead, being careful not to let it cook too long so that it retains its succulence. Here, I seasoned it with sea salt & crushed black pepper, some chilli flakes, a few strips of Sage, a little Dijon mustard, & baked in the oven for about 17 mins on a medium heat.
Random, huh? But sort of poetic too..
.
You can't really go wrong with this oily fish, particularly if you poach it. I usually prefer to lightly roast it instead, being careful not to let it cook too long so that it retains its succulence. Here, I seasoned it with sea salt & crushed black pepper, some chilli flakes, a few strips of Sage, a little Dijon mustard, & baked in the oven for about 17 mins on a medium heat.
I dished it up with some brown basmati, red carmague & wild rice (Waitrose sell these grains in one packet, they're delicious & each take the same amount of time to cook) - boiled in chicken bouillon, & then liberally dowsed with some balsamic vinegar, hot sauce, & a good squeeze of lemon. Walnut halves & Spanish olives also graced the plate.
{all photos by me}
