Friday, 15 July 2016

Salmon with Banana and Freekeh

I stumbled over the combination of fish and bananas on the Portuguese Island of Madeira. First I was a bit surprised to see it on a lot of different kinds of baked or grilled fish, but the sweetness of baked bananas goes wonderful with the light flavour of fish.
I would not recommend it on Sardines or Herring, haven´t seen this combinations on the island.

Maybe it is the influence of Brazil and the tropical fruits that grow on Madeira year round. I served this dish with Freekeh, Grünkern in German, bought from a shop that sells organic and producer friendly goods. It was grown in Palestina. But rice will go good with the dish as well. Iceberg lettuce with fresh coriander and dill and blueberries as a side.

250 g salmon
2 small bananas
2 spring onions
a bunch of dill
salt and pepper
1 tbsp sesame oil
50 g Freekeh
250 ml veg stock
1/4 iceberg lettuce

a small bunch of fresh coriander
50 g blueberries
1 tbsp creme fraiche
1 tbsp olive oil
1 tbsp raspberry vinegar
1/2 tsp celery seed
salt and pepper
1 tsp agave syrup

Start with the freekeh, it takes the longest. Heat up the stock, add the freekeh and bring to a boil, reduce the heat to low and let it sit 30 minutes, loosen it with a fork.
Season the fish with salt and pepper and oil it. Use a cast iron griddle pan.
Peel the bananas and slice them in half, half the spring onions.
After half the cooking time of the Freekeh, get the pan rolling and everything inside. Remember to turn the banana so it can get soft on both sides. Turn the fish from the skin side after a longer period for a short grill on the top.
Prepare the salad and chop all the herbs, set some dill aside for the salmon.
Wash the blueberries and make the dressing.

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