My DIY recipe in today’s (July 3) issue of the Philippine Daily Inquirer: Salmon Sardines on Garlic Toast
Where I got it: This recipe comes from Chef Ariel Manuel, the multi-awarded chef of Lolo Dad’s Café. He held a cooking class recently at the Maya Kitchen and Culinary Center in Makati and this was one of the recipes he taught us.
About the recipe: Chef Ariel uses salmon fillets (NOT salmon steak, which has a different texture and flavor) to create an appetizing topping for garlic bread toast. In Manila salmon fillets are available in Santis Delicatessen and in some branches of Rustan Supermarket. Buy the fresh salmon fillets, not the frozen ones.
To dish the salmon sardines, he spoons them into small glasses
or into ramekins, then threads slices of garlic bread into cocktail toothpicks.
The bread is then neatly arranged on the small glass or ramekin. This is perfect for serving as an appetizer or a first course.
For the home cook, an easier way to present this dish is to use the salmon sardines as topping for the garlic toast.
How it tastes: Definitely not like your ordinary canned sardines. The bouquet garni infuses the salmon with a heady aroma while the mixture of tomatoes, onions and chives adds a fresh flavor.
Get the recipe: Scroll down below for the recipe and cook’s tips—and to see shots of the other dishes Chef Ariel prepared at the Maya Kitchen.
To read the entire DIY column, see today’s issue of the Philippine Daily Inquirer, page C2, or click on this link: http://lifestyle.inquirer.net/164855/salmon-sardines-on-garlic-toast
Salmon Fillet Sardines on Garlic Toast
250 grams salmon fillet
Salt and pepper, to taste
2 – 3 tbsp olive oil
1 head of garlic, sliced
¼ tsp Spanish paprika (pimento)
1 bouquet garni (mixture of thyme, parsley, lemon peel, dill and peppercorns, tied
together in a piece of cheesecloth)
For the bread:
1 loaf French bread (baguette), cut into 12 – 14 slices
3 – 4 whole cloves of fresh garlic
Salt and pepper
¼ – ½ c mixture of diced tomatoes, onions and chives
Fresh basil for garnish (optional)
Remove the skin from the salmon. Cut the salmon fillets into cubes and season with salt and pepper. In a pan heat just enough olive oil to cover the surface of the pan. Over low heat, sauté the garlic and paprika. Be careful not to burn the garlic. Pour in the remaining oil and increase the heat to medium. Add the bouquet garni. Lower heat and let the bouquet garni steep in the oil for about 20 minutes.
Strain the oil then pour it immediately over the salmon cubes. Cover the salmon at once with foil. The hot oil will cook the salmon (salmon cooks quickly).
Make the bread:
Bake or toast the bread slices to golden brown. While the bread slices are still hot, rub the surface with whole cloves of garlic. Season with salt and pepper. Top each bread slice with the salmon. Spoon some of the tomato-onion-chives mixture on the salmon. If desired garnish with fresh basil leaves.
Or: Spoon the sardines into small glasses. Top the sardines with the tomato–onion-chives mixture. Thread the bread slices into cocktail toothpicks and arrange on top of the sardines. Garnish with basil leaves if desired.
- The hot olive oil cooks the salmon cubes only to the medium rare stage. If you want the salmon cubes to be fully cooked, microwave them for several seconds after you’ve poured in the hot olive oil.
- While slicing the salmon fillets into cubes, make sure to remove any remaining pin bones.
Now that Lolo Dad’s Café has closed, Chef Ariel Manuel and his wife Mia are focusing on food catering for private dining. They also accept food orders. Just call Mia at: (0908) 271-3008. The couple promises to open a new restaurant soon.
Here are the other dishes Ariel Manuel taught the class at the Maya Kitchen:
White onion soup:
Romaine Caesar Salad, tossed with salad dressing that uses local anchovy, and served with cured ham, bacon and seven-minute egg.
Shellfish Open Lasagna:
And a heavenly Mediterranean duck rice. It has three components of duck: seared duck liver, strips of duck egg omelet and generous slices of duck breast over saffron-infused rice.