Sometimes, a recipe comes to you in stages. A small nugget of an idea will occur to you, and you have to work to eke out the rest of it. You have to probe the idea, and keep kneading it and trying it out until it comes to a resolution that you are happy with.
Other times, the recipe will come to you fully formed. It will hit you between the eyes, and it will be like the quickest data download you have ever experienced. That is what happened to me with this recipe. It just came, one time, one day. It came to be because I bought these fresh salmon steaks from Delis, and was trying to decide what to do with them.
This recipe comes out somewhere between a chimichurri, a pesto and a fragrant herb dip. It completely changes the form and structure of the component ingredients and when you taste it you’re kind of like, what is this crack, I want more! It is great as a dipping sauce for already cooked meat, or as a marinade which you pour over meat or fish before cooking (how I have used it here).
1 medium sized red onion
1 clove of garlic
1 thumbs length of ginger
2 teaspoons of rock salt
The juice of 1 orange or 50ml orange juice
100ml extra virgin olive oil
2 tablespoons rice wine vinegar
1 large handful of fresh parsley
- Throw everything in a blender or food processor and blitz until you have a thick but smooth puree.
2. Slather generously on any meat or fish of your choosing, leave to marinate for 1 hour or overnight.
3.When you are ready, grill or bake in the oven, or on a barbecue. You can dab a bit more sauce on after cooking.
4. Plate and enjoy. You will not regret it. I enjoyed this with simple, boiled plantain.