Beautiful Suffolk

My husband and I spent last weekend with our friends Pat and Alan enjoying some of the sights and foods around the coast of Suffolk. This hog roast set up on the Ipswich harbour was so popular that it was carved right down to the carcass that you see remaining.The Moot house in Aldeburgh dates back to the 1600s.You can enjoy the beauty of the ancient architecture in the picture above.  We found a welcoming pub nearby with outdoor seating and tucked into good fish and chips, The sun was out and the sound and smell of the sea just a few feet away. Seagulls swooped around giving off their special call. Lots of fisherman sold the morning catch in huts beside their boats. Especially memorable to me were the jumbo prawns.

© Judy Labi 2013

Grilled Alaskan Salmon with Tarragon Lemon Sauce

This is another easy one to do with salmon. The fish fillet is grilled either inside or out on the barbecue. Have a look at previous posts. While the salmon is cooking, quickly whisk up the sauce in the same pot you plan to serve it in; steam broccoli, green beans, and asparagus together. Place a large flat mushroom, drizzled with a tiny bit of oil and lightly sprinkled with garlic salt, on the grill along side the salmon. My husband also likes couscous with this meal.




Ingredients for Tarragon Lemon Sauce:  (Serves 6 to 8)

5 tablespoons/1/3 cup mayonnaise
2 heaping teaspoons wholegrain Dijon mustard
1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
Grated zest from one lemon
Juice from 2 lemons
Small bunch of fresh tarragon, snipped into small pieces with kitchen scissors
Good shake of coarse ground black pepper

Whisk all the above ingredients together. Serve over freshly grilled salmon.

© Judy Labi 2013

Grilled Salmon with Spice Rub

I bet you thought after looking at my blog recently that I had exhausted salmon recipes for the summer. With fresh Alaskan salmon still available, no way. Here is an easy one to make for the family in just minutes. Although chilli powder is one of the spices used, it is not hot and actually cumin predominates. My husband from North Africa loves that and this recipe.

Serves around 4




Ingredients:

2 Tablespoons sweet paprika
1 1/2 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon Cayenne Pepper

One salmon fillet, 1 lb. 4 oz, 600g or larger
One Tablespoon oil
Samphire, limes, lemons (optional)

Mix the spices in a small bowl.

Turn on the grill or light the barbecue.

Line the kitchen grill pan with foil or thoroughly rub the barbecue wire rack with oil before grilling.

Rub the flesh side of the salmon fillet with the spice mixture; drizzle with a Tablespoon of oil.
Either way of cooking, grill for about 6 minutes spice side up; turn and grill for another 5-6 minutes. Grilling time depends on the thickness of the fillet. If possible, cover when using the barbecue.
Use of Samphire makes a lovely tasty garnish as you can see. Lime or lemon wedges are also nice.

© Judy Labi 2013