Salmon Tacos

We ate these recently. This sauce is adapted from Simon Hopkinson's Roast Chicken and Other Stories. It's amazing. You could just eat it forever.

Salmon Tacos

1 recipe Green Sauce (except use only 1/2 cup coconut milk unless it absolutely won't blend without more, and include the stems. You can also leave out the mint or basil, and substitute jalapeno peppers).

1 large salmon filet
Spinach leaves
Corn tortillas
(Chopped red bell pepper, optional)

Grill the salmon on a George Forman type grill (if it's frozen, it may take a bit longer -- even close to 10 minutes).
Flake the salmon. To make tacos, put some salmon, some spinach, and more sauce than you think necessary into a tortilla; add red bell pepper if you want; eat.

Number of servings depends on the size of your filet; I would say at least 5.

Asparagus + Feta Tart

Well. It's been a busy few months. I haven't cooked anything new or interesting in ages. Until today.

The crust for this is my new go-to pizza crust recipe -- I keep having a new default one, because I'm too lazy to go look up the proportions that have worked before. This one is too easy to forget.

Asparagus and Feta Tart

Crust:
1 cup whole wheat flour (plus extra as needed)
1 cup white flour
Small pour of cornmeal (about 1/4 cup)
Dash of olive oil
1/2 tsp salt
1 tsp-ish active dry yeast
1 cup warm water
(1 tsp Sriracha, optional)

Filling:
1 bunch asparagus
4 oz feta, crumbled
pepper to taste
dill to taste
1/4 cup red wine

Mix the yeast and warm water. In a mixing bowl, mix flours, cornmeal, oil, salt, and Sriracha, if using. Pour in the water/yeast mixture and stir with a spoon until it comes together into a ball. It will be sticky. Dust the surface with flour and knead a couple of times. If the surface is sticky again, dust it with flour again, and set aside while you prepare the other ingredients.


Preheat your oven to 450. Grill the asparagus about 9 minutes on a George Forman-type grill, or cook over high heat in a very lightly greased pan about the same amount of time. Meanwhile, boil the wine in a saucepan until it reduces to about 4 tbsp.

Roll out the dough to form a rectangle of approximately 12 x 7 inches. It should be fairly thin (unless, like me, you rolled it out and arranged the asparagus, only to realize you'd only cooked half the asparagus and would now have to cook the other half -- leaving the dough to rise another 9 minutes while it cooked). Place it on a cookie sheet lined with parchment paper. Arrange the asparagus spears over the dough, leaving about a 1 inch border. Sprinkle on the cheese, and copious pepper and dill. Fold the edges up and over, to give the tart a raised edge. (Don't worry if they come a bit undone in baking.) Bake 7-9 minutes, until the crust is cooked and beginning to turn gold in places.

After you take it out of the oven, spoon the reduced wine over the top.

Serves 2 as a dinner; 4 as lunch alongside soup.