One of the things I love about this book already is that Ina Garten makes no apologies for using butter, cheese, double cream and other yummy things in her dishes. In a world full of “Clean Eating” tomes– particularly in January– Garten’s attitude is a breath of fresh air.
Saying that, this recipe doesn’t use any of those things. In fact, it might even be considered (whisper it) a little bit healthy. But I made it for my family anyway. It is January, after all, and while we’re not detoxing or dieting or doing anything similar, we still did have a lot of rich delicious meals over the holidays, so it’s time to reign it in somewhat.
The roasted salmon was delicious and easy. You get one large piece of salmon and cover it in chipotle chile powder and lime zest. Here in the UK, I couldn’t source chipotle chile powder, but I do have a chipotle sauce, so I used that instead. Then you roast it for 12-15 minutes. It’s super easy.
It’s a clever take on traditional tacos, using salmon like that. However, we were all less convinced by the coleslaw that went with it. No one really liked the shredded cabbage with cucumber and dill. (I didn’t mind it, but I was very much in the minority.)
When I make this again, I will again roast the salmon in chipotle, but I think I’d serve it with iceberg lettuce and maybe some tomatoes, like a traditional taco. The simple guacamole I made to go with it was also good.