I have to admit, I felt a little guilty about cooking that little bunny rabbit so soon after leaving Camerahols. Not so much for you manly men, and women, but because of Jenn. I know when she saw the post, she just sadly shook her head, forgiving me, but abhorring my savagery. Sorry Jenn, I’ve “stepped away from the rabbit”. Here’s some fish, flowers and Rose Gris.
This is an excellent sauce for salmon, created by someone called Bobby Flay. Good Bob. Grilled yellow peppers and saffron give it a rich, appetizing color and the flavor of summer.
Salmon with Yellow Pepper Saffron Sauce
4 salmon fillets, grilled or pan-fried in a little olive oil
Grilled eggplant slices
2 yellow peppers, grilled, seeded and coarsely chopped
1/3 cup rice vinegar
6 cloves garlic, coarsely chopped
Pinch of saffron threads
1 tsp honey
1tsp dijon mustard
3/4 cup olive oil
Salt and pepper
In a food processor, blend the peppers, vinegar, garlic, saffron, honey and mustard. With the motor running, slowly pour in the olive oil in a thin stream until the mixture emulsifies. Season with salt and pepper. Gently heat before serving.
Place the warm eggplant slices in plates, top with the salmon fillets and pour the sauce over all. Serve with roquette greens and lemon wedges.