Grilled Salmon over Skordalia, and Heirloom Tomatoes


We were on our way home tonight and realized we hadn’t planned any meals, so we popped in to Whole Foods to see if anything caught our eye — salmon fillets and heirloom tomatoes were both on sale, so we bought both, along with a few potatoes. It wasn’t until we got home that I wondered if we had the ingredients to make skordalia, and when I saw we did, I decided to give it a try. I cut the oil in the recipe below more than half, and should have cut the garlic in half as well — it was *extremely* garlicky (Even Lisa, who usually *doubles* the garlic in recipes, thought it was a bit much). Still, it was delicious, especially when it mixed a bit with the juices from the tomatoes, which were just topped with some balsamic, a little olive oil, and fresh basil.

Potato Skordalia (from The Olive and the Caper)
———————————————–
1 large russet potato, peeled and cut into 1-inch pieces
1/3 cup blanched almonds (or pine nuts)
15 cloves of garlic (!!!)
1 cup olive oil
1 tbsp red wine vinegar
1/2 tsp salt

Boil potatoes over high heat until soft all the way through, about 10 minutes.
Transfer the potatoes to a food processor. Add the remaining ingredients and blend until smooth.


Leave a Reply

Your email address will not be published. Required fields are marked *