A slightly more involved weeknight dinner courtesy of Rolf: jerk salmon with fiddleheads, squash, coconut rice and beans. Really great combination of spice, texture, and flavor.
A tip for cooking fiddleheads: add a tiny bit of sugar to balance out their wild bitterness. Otherwise they can basically be cooked like asparagus. These were put in a shallow pan with water that was allowed to cook off then lightly fried with sesame oil, salt, and sugar.
No comments:
Post a Comment