The secret ingredient for this meal is Heirloom tomato, I bought some juicy lovely ones from my local farmers market a couple of days beforehand as well as cone cabbage. The thought behind the ingredients was that I wanted a pseudo-Obè ata fish and the salad was my accompaniment.
Obè ata: Nigerian pepper stew that has the primary ingredients of bell peppers, onions , tomatoes plus (scotch bonnet/ habanero peppers for the brave-heart)
- Farro (boiled)
- Cone Cabbage (boiled)
- Celery (chopped, boiled)
- Red Onions (diced)
- Poblano peppers (chopped)
- Gold beet (from garden, chopped)
- Heirloom tomato (chopped)
- Soy sauce
- Tarragon, Rainbow pepper, and salt to taste
- Heirloom tomato
- Fresh Caribbean chili pepper
- Garlic clove
- Bell pepper
- Olive oil
- Fresh Rosemary and Salt to taste
What you’ll need
- Blender or small ninja bullet
- Chopping board
- Sauce pan
- Salad mixer/spinner bowl
What I did
For the fish sauce, I blended all ingredients using my small handy Ninja bullet. The salmon was marinated with the sauce and kept in the fridge until ready to cook. Later the salmon was baked in a preheated oven@ 350 F until cooked!
While the farro was boiling in hot water with soy sauce, cabbage and celery were added midway to the sauce pan to cook with it. The other vegetables were chopped and set aside until the farro-cabbage-celery was ready. After which, everything was tossed together in the salad bowl.
The farro semi al dente ( this is achieved by not using too much water in cooking), which gave the salad its somewhat chewy texture in addition to the crunch from the vegetables. The heirloom gave some sweetness to the salad. As a next day leftover, the salad was delicious.
The fish had the desired spicy heat from the pepper sauce which also served as a type of gravy. Light and spicy sums up the fish.
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