It has been such a hectic week that I didn’t even have a chance to write about the Islamic holiday that we celebrated on the 26th.
This is the second of the our two major celebrations and it is the celebration of the pilgrimage to Mecca for many Muslims and also, the remembrance of the sacrifice that Prophet Abraham was asked to make of his son.
Muslims around the world who can afford the trip to Mecca are encouraged to do so and on the last day of the pilgrimage, they sacrifice a lamb or goat. Muslims who could not make the pilgrimage are also encouraged to sacrifice a lamb or goat in remembrance of Prophet Abraham. The meat that comes from the sacrificed animal has to be shared with friends, family and the needy.
Many Muslims, including my family, just give money to have a lamb sacrificed on our behalf, and the meat distributed to the needy in Africa, or India, or any country that is in need.
We celebrated by going to a prayer service at our local Islamic Centre and having some friends over for dinner later that evening.
I cooked quite a few things but was so busy that I didn’t stop to take too many pictures. I took a collective shot of the dishes on the buffet and my dinner table. So, I won’t be featuring any of the dishes I cooked for our holiday dinner!
I was very happy with my centrepiece that was made entirely from fall shrubbery from my front and back gardens:
So, onto the recipe, today’s recipe is our fish dinner from last week. It’s taken me this long to put it up! It has been a hectic week with a lot of running around. So far I am doing pretty good with making fish at least once a week. This week’s inspiration is from my new Good Food magazine and let me tell you how good it was. The only change I made was, I used salmon instead of cod. The cod didn’t look good at my market but the salmon was nice and fresh. The dish turned out great.
2 tablespoons extra virgin olive oil
4 120g/4½oz pieces salmon, skinless preferably
2 garlic cloves, sliced
1 tsp crushed chilli flakes
3 tbsp vinegar
1 tablespoon soft brown sugar
lemon wedges, to serve
In large fry pan, add half the oil and heat.
Add the salmon and cook for about 4/5 minutes per side, until nice and crispy.
Once the salmon is cooked, take out and put aside while you make the sticky sauce.
I ended up doubling the sauce because my hubby likes lots of any kind of sauce.
Add the remaining tablespoon of oil and throw in the sliced garlic and chilli flakes.
When the garlic starts turning golden, add the vinegar and sugar and let the sauce thicken.
Add the salmon pieces back into the pan and heat through.
I served the salmon with some mashed potatoes and wilted kale.
The crispy, golden salmon with the sweet sour sticky sauce was perfect with the creamy mash and greens.
This dish was so quick to throw together and so delicious. If you like sweet and sour type sauces, you will love this.