Lentil Yogurt Dal with Salmon

 

Fish Tacos

 

Baked Flounder

Put the fish on a foiled baking sheet. Sprinkle with lemon, breadcrumbs, grated Parmesan, salt and pepper, herbs, etc. Drizzle olive oil, sprinkle paprika. Bake for 12 minutes, until flaky, at 375, in the toaster oven if you've got that kind of toaster oven.

Bacalao

Get a half-pound dried salt cod at your local fish market. Soak it in water for like two days, changing out the water every so often.

Slice a bunch of potatoes and boil them until they're almost ready to eat. Set aside.

Rinse, de-skin, debone, chop up, and rinse the fish again. Dry with paper towels and coat with flour (plastic bag technique recommended). Brown the fish in that same pot. Set aside.

In that very same pot again, fry up sliced onions, garlic, canned tomatoes, tomato puree, lots of olives, lots of oil, oregano, hot pepper. No need to add more salt! Throw in the potatoes and the fish and cook for awhile longer. Add fresh parsley if you have it.

Serve with good bread and cheap Iberian red wine.

Tandoori Salmon

Preheat oven to 500

Combine:
1/2 cup plain yogurt
2 garlic cloves, minced
2 t grated gingerroot
Indian spices and paprika

Put in a plastic bag and add four 4 oz salmon filets. Mix around to coat fish. Chill in fridge 20 minutes.

Oil a broiler pan and roast about 12 minutes