Well hello again. It's been a while since I posted a recipe. That's because I don't have a stove where I live now so I only get a chance to cook anymore when I can mooch off other people's ovens. And as you know, Easter is our Big Thing! So I drove up to Ottawa and my LadyGirls and I got to lay out an Epic Meal for our friends as we love to do every year. We always try to come up with a meal plan that will interest everybody that I have the pleasure to see just once a year. Being the mom, I get to boss the menu. For now. Sooner or later I'll lose that power since Bailey and Kelly are forces in their own right now when it comes to menu planning! But this year, I planned the whole menu around my very special and dear friend Erica. I met her at the dinner last year and our two souls found each other. It was magical. Like two lost souls that have drifted apart for a millennium and had a coming together. I will love her always. A smart, compassionate and fearless woman. If you want to know more about her, you can follow her on Twitter @wickdchiq or read her fabulous blog on health and beauty called Not in My Colour. She is a stylist extraordinaire and I'm blessed to call her my friend! But I digress. I asked Erica if there was anything she'd like to see on the dinner table this year and she said she'd like to see lamb and fish. Done girlfriend!
So onto the menu plan. We were expecting around 20 people this year. We wanted a sort of international flavour. So the appetizer was Hummus and Baba Ghanoush and tasty things built around a sort of Middle Eastern idea. Dinner was buffet style consisting of Harissa boneless leg of lamb roast and baked spicy salmon, Costa Rican rice and beans, scalloped potatoes, tabbouleh, roasted root vegetables and bread. Pretty yummy and easy to prepare. Haha so much so that we were ready for the guests hours before they arrived so my LadyGirls and I got to play hairdo and makeup games and frolic and have some mother/daughter fun! Most of the items on the buffet have the recipes already posted on this blog. But here is the salmon.
Now keep in mind that what I really wanted to do was a whole baked fresh fish. A Caribbean style spicy whole fish. But that was in my dreams since I live two thousand miles away from any ocean. And after an exhaustive search, we had to settle on a piece of salmon from the grocery store. I was ashamed of my life I tell you! I hoped that the other items on the table would make up for the lack of a jazzy fish. But it actually turned out to be a favourite of everybody. And the beauty is that you can use this spice rub on any fish you like.
So let's do this! One hour before you serve the dinner, squeeze the juice of a lime all over a whole fillet of salmon (or whatever fish you're using.) Leave the skin on. Or if you're using a whole fish, squeeze the lime inside the cavity and make slits in the flesh and squeeze the lime all over that.
Let that stand for 30 minutes.
Now for the rub:
1 Tablespoon of medium curry powder
1 Tablespoon of smoked paprika
1 Tablespoon of allspice
1 Tablespoon of ground ginger
1 Tablespoon of salt
1 Tablespoon of freshly ground pepper
1 Teaspoon of cayenne pepper. or 2 if you love it spicy.
Now this will be enough spice mix to keep in a jar and used for other occasions. You only need to use 2 tablespoons or so if it. It's not a blackening seasoning. It's just for flavour. So try it with 2 tablespoons, or use 3 if you have a whole fillet.
Preheat your oven to 350 degrees and rub the spice mix all over the fish. Bake it for about 30 minutes uncovered. Or grill it if you're lucky enough to have a grill! That would even be better. But we had to bake due to fire laws at Bailey's condo. Give it a squeeze of lime juice and a sprinkle of chopped cilantro or parsley before serving. Easy and delicious. This will probably become your Go To fish rub from now on! Cheers friends!