Salmon & Pretzels

Bismillahir Rahmanir Raheem

Tonights dinner is the product of fasting and trying to use-up leftovers (ie, velveeta). Salmon and pretzels may not sound like a great pairing, but it worked!


Tandoori Salmon, dill rice and roasted potato:

Tandoori Salmon
- yogurt/sour cream
- lemon juice
- garlic powder
-olive oil
- cilantro
- tandoori seasoning (your favorite brand, or you can easily find recipes for a Tandoori spice blend online)

1. In a small bowl combine garlic powder, yogurt/sour cream, lemon juice and tandoori seasoning. Set aside.

2. Bone and fillet your fish, or take the easy road like me and buy it clean and ready to go! Wild caught, of course. Spread a layer of yogurt and spice mix on one side salmon. Drizzle with olive oil and lemon juice. Cover and marinate at least 2 hours.

3. Cook on medium high heat, spiced side down for 5 minutes per side or until fish flakes easily wit fork. Remove from pan and drizzle with lemon juice and chopped cilantro.



Homemade soft pretzels and a jalapeno-cheddar dipping sauce:


Soft Pretzels
(taken from Smitten Kitchen)

(how to twist)
Makes 16 full-sized or 32 miniature
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray
1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Cheese Sauce

1. Melt processed cheese, like Velveeta, on medium low heat until just melted. Mix in cream cheese (one part cream cheese to two parts Velveeta). Stir to combine. Once melted, stir in chopped pickled jalapenos and a dash of tabasco sauce. Adjust to your desired heat level.