At Food for Flexitarians, we've embarked on a bold flavor adventure: combining salmon, ajvar, and pak choi. The result? An intriguing explosion of flavors that proves culinary adventures are often the best. Ajvar, a Balkan pepper-based condiment, was born out of necessity to utilize excess peppers. Roasted over an open flame, transformed into a paste, ajvar merges wonderful Mediterranean aromas and pairs beautifully with succulent salmon featuring crispy skin.
Ingredients salmon Ajvar Pak Choi
Ajvar Ingredients:
| cauliflower puree Ingredients:
| Additional Ingredients:
 |
Ajvar Preparation:
Wash and halve the bell peppers and eggplant. Remove the bell pepper seeds. Place the bell peppers, eggplant, and onion on a baking sheet, and roast them in a preheated oven at around 200°C. Roast until the bell pepper skins blister and the eggplant is tender, about 20-25 minutes.
After roasting, place the bell peppers in a bowl and cover with a plate to let them cool. This makes removing the skin easier. Once cooled, peel the bell peppers and roughly chop the flesh.
Peel the roasted eggplant and chop its flesh as well. Heat olive oil in a pan and sauté the chopped onion until soft and translucent. Add the chopped garlic and sauté briefly until fragrant. Add the smoked paprika and briefly roast to release its flavor.
Add the chopped bell peppers and eggplant to the pan, mix well, and let it simmer for a few minutes over medium heat.
Add fresh rosemary and season the mixture with Piment d'Espelette, salt, and pepper to taste. Blend everything with a mixer into a puree.
Tip: You can also easily fill Ajvar into a glass jar and store it in the refrigerator for a few days.
Cauliflowerpuree Preparation:
Peel and finely dice the shallots. Remove the stem from the cauliflower and roughly chop it before washing. Heat some olive oil in a pot and sauté the shallots until translucent. Add the cauliflower and sauté together. Season with salt, pepper, and white wine.
Deglaze with vegetable broth and let it simmer for about 20 minutes until the cauliflower is tender.
Add soy milk shortly before the end of cooking.
Blend everything with a mixer into a smooth puree. Adjust seasoning with salt and pepper if needed.
Preparing the Salmon and Remaining Ingredients:
Remove the salmon from the refrigerator before cooking and let it come to room temperature. This helps achieve even cooking. Gently pat it dry with paper towels to remove excess moisture. This promotes better searing.
Season lightly on both sides with salt and pepper. You can also drizzle a bit of lemon juice over the salmon to add a fresh touch.
Heat a pan with some neutral oil. Carefully place the salmon steak into the hot pan, skin side down if the steak has skin.
Sear the steak for 3-4 minutes on the first side, without moving it, depending on its thickness. This will create a nice crust. Carefully flip the steak and sear for another 2-3 minutes on the other side.
The exact cooking time depends on the thickness of the steak. The salmon should still be slightly pink and juicy on the inside.
Halve the Pak Choi and blanch briefly in salted water. Trim the stems of the mushrooms and sauté them with the blanched Pak Choi in a pan with some olive oil.
Tip for Quick Coral Chips:
Ingredients:
120 ml water
120 ml neutral oil (e.g. canola oil, sunflower oil)
27 g flour
Coloring agent of your choice (curry powder, turmeric, food coloring)
Instructions:
In a bowl, thoroughly mix the water and neutral oil together. Add the flour and mix everything well until a smooth dough forms. Make sure there are no lumps of flour remaining. Add the coloring agent of your choice.
Now, heat a pan without oil and ladle a portion of the dough mixture into the pan. Fry the dough into a beautiful coral chip.
Resumé
The Salmon-Ajvar-Pak Choi dish brings together flavors and cultures in a surprising harmony. The juicy salmon provides a perfect foundation, while the flavorful ajvar with its Balkan roots adds a robust touch. The pak choi introduces crispiness and complements the flavor palette harmoniously.
This unconventional combination demonstrates how culinary curiosity can unlock new dimensions. It's a testament to how ingredients from various corners of the world can come together to create a creative and delicious dish.
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