Sometimes it just nice to have a simple meal without all the bells and whistle. The simplicity of a rich fish, nut salsa with some naan bread and yogurt cheese was the the perfect compliment to a warm winter afternoon. I was able to strike up the barby, get some naan bread going and grill up some fish. Yes I made my naan bread on the bbq! What a lovely way to take a break from the day on a Saturday afternoon, sitting on bar stools at the kitchen counter, the sun streaming in. My honey bee had gotten home from skiing and it was a lovely way to just settle into a nice afternoon.
On another note, simplicity has also been a key factor over the last few days. An incident with over doing it at bikram yoga has lead me to some discomfort recently. Today was my first day back in the kitchen and I wanted to keep it easy. Now some of you might be thinking that homemade naan is not keeping it simple, but for you, there’s the option to purchase it, make it ahead of time and freeze it, or serve it with pita bread. Here’s a link to my favorite pita recipe. My Kitchen Aid mixer does all the work so I hardly lift a finger! My favorite part!
Note: If you’re vegetarian this is lovely dish to try with marinated grilled veggies.
Pine Nut Salsa
- 1/4 cup finely chopped fresh cilantro
- 3 Tbsp pine nuts, toasted
- 1 green onion, finely chopped
- 1 Tbsp finely chopped preserved lemon
- 4 Tbsp olive oil
- 2 tsp lemon juice
- 1 tsp rice wine vinegar
Combine the above ingredients. Season with salt and pepper. If you have a small food processor, mix the ingredients and blend until well combined. This is a very quick way of doing it. I prefer to chop my ingredients by hand when practical. It lends itself to a more rustic feel.
Salmon (or any meaty fish)
Preheat BBQ at 375 F. For the fish (in this case salmon, but any meaty fish would do), cut into strips or chunks. Soak wood skewers for 10 minutes in water. Season the fish with salt and pepper or lemon pepper blend. Thread the meat onto the skewer. Spray with oil of choice to prevent it from sticking. Grill the fish for a couple of minutes per side or until it has reached desired doneness. Serve with naan bread, pine nut salsa and yogurt cheese.
Note:I tried strips and chunks of salmon and found that the strips worked out better
Sprouted Spelt Naan Bread
- 1/3 cup plus 1 Tbsp hand hot milk
- 1 tsp honey
- 1 tsp yeast
- 1/3 cup full fat yogurt
- 1 3/4 cup sprouted Spelt Flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 Tbsp oil (I use olive oil)
In the bowl of your mixer, add milk, honey and yeast. Stir gently to combine. Allow the yeast to sit until it becomes frothy. Add the yogurt to the yeast mixture. Meanwhile in a separate bowl, combine the flour, salt, and baking powder. Add the flour mixture to the yeast. Using the hook attachment, “knead” the bread until a smooth ball of dough forms, about 5 minutes. Pour 1 Tbsp of oil over the dough making sure it is well coated. Place a tea towel over the bowl and let rise in a warm place for 45 minutes to an hour or until doubled in size.
On a well floured surface, knead to air out of the dough. Separate into 6 even size balls. Roll out the dough until 1/8 inch thick. Don’t worry about shape. Naan bread is not round. A tear drop shape is actually preferred.
For the oven:
If you’re using an oven, I find broiling works best. Place the oven rack in the top 1/3 of the oven. Preheat the oven using the broil setting. Place 2 naan breads on a well floured baking sheet. Broil until dark spots appear and the dough starts to bubble slightly. Flip and cook for another minute. Remove from the oven. Repeat the process.
On the BBQ:
Preheat BBQ to 500 F. Place a large cast iron pan upside down on the grill. Place a piece of naan bread on the under side of the cast iron pan. Cook for 2 minutes and flip. Cook for 30 seconds or less, watching not to overcook the bread. Because it is thin bread it can dry out easily.
To keep bread moist, wrap the bread in a tea towel as soon as it comes off the grill. . To maintain the softness of the bread, keep the leftovers wrapped in the tea towel and in a large ziplock bag.