According to the Black Swan Winery, in Australian cuisine, seafood is a constant. Here, the saffron adds a bit of drama to this delicately sweet salmon, while the crunch of chopped nuts contrasts marvelously with the soft-cooked greens.
A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn’t worth it. I think this was nicer and much, much quicker – so try and see if you agree ;-).
This stew is a traditional Algerian recipe called “Died b’l-Qasbour.” It is seasoned with saffron and cilantro. Serve over rice or couscous.
Your Kitchen Concierge
Recipe finder and budget meal ideas