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Sunday, August 28, 2016

Shirazi Salad and Salmon

Tonight I decided to make dinner. We eat at this Persian restaurant from time to time and I always loved the Shirazi Salad. I found the recipe last week. It's super simple.

2 seedless cucumbers
4 round tomatoes
1 medium red onion
1/2 cup fresh lime juice
1 tbsp dry mint
1 tbsp oil (optional)
salt & pepper

Dice the cucumbers finely. Depending on the thickness of the cucumbers they can either be divided into 6 or 8 slices. Dice the onions finely as well, but you won’t need the whole onion, which is a good thing since they made my eyes tear! Do the same with the tomatoes. I would suggest doing the tomatoes last so that you don’t have to wipe your cutting board dry after chopping them. Season with salt, pepper and add dried mint. Mix well, cover and place in the fridge for 20 minutes. Make sure to taste the salad to make sure that there is enough salt. Pour lime juice and olive oil over the salad. Mix well and refrigerate for at least one hour before serving.

Even the salmon I made was simple and so good!

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers

1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 slices lemon
Preheat a large heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
Transfer salmon to individual plates, and garnish with lemon slices.

 I would recommend these recipes, especially as an end of summer meal! Bon Appetit!

1 comment:

  1. Hi, Jessica Marie!

    I eat wild ocean salmon a couple of times a month and try to eat at least one salad per day. I had a fresh cuke salad a few nights ago at a local restaurant. Your recipe looks delicious and I will show it to Mrs. Shady in the hope that she will prepare this dish for me. Thank you for posting it, dear friend JM!