Slowly becoming a staple in our home, I learned the technique from the cookbook Salt, Fat, Acid & Heat and have built upon the recipe each time. I normally just buy fillets of salmon and bake them at 220C for 12-13 minutes (works without fail!) but this time I preheated the oven to 110C and cooked the salmon for 45 minutes! It was delectable. The spices make almost like a crust and is delicious to eat but also tastes amazing if removed before serving with all of the amazing flavors locked into the fish.
Read moreSweet Tahini Dip & Greek Spiced Potatoes
This brunch spread hosts some of the most perfect flavor combinations- we have spicy roasted ‘Greek Style’ potatoes wedges, portabello mushrooms topped with a baked egg and this gorgeously creamy and sweet tahini dip. If you haven’t noticed, my new secret weapon in the pantry is pomegranate molasses. It is tart but still delicately sweet in flavor, and matches perfectly with the slightly bitterness of the tahini. The flavors and buttery texture of the dip add depth when combined with the crispy, savorous spiced potato wedges. The sweetness of the paprika, aromatic thyme and pungent oregano on the wedges are so moreish, I always make extra of these to save them for the next morning… but they never actually last a full 24 hours in the fridge! Proceed with caution!
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