{"id":1834,"date":"2010-09-19T18:04:24","date_gmt":"2010-09-19T16:04:24","guid":{"rendered":"http:\/\/azaharskitchen.wordpress.com\/?p=1834"},"modified":"2010-09-19T18:04:24","modified_gmt":"2010-09-19T16:04:24","slug":"salmon-a-la-riberena","status":"publish","type":"post","link":"https:\/\/azahar-spain.com\/kitchen\/salmon-a-la-riberena\/","title":{"rendered":"salmon a la ribere\u00f1a"},"content":{"rendered":"

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My buddy raincoaster<\/a> was recently asking around for a simple yet delicious way of preparing salmon steaks and I immediately thought of this fabulous dish from Janet Mendel’s Cooking In Spain<\/a> – though at the time I was in M\u00e1laga and so had to send Rain the recipe from memory. It’s a recipe I have used a lot, especially for special meals like birthdays or New Year’s eve at home. I’ve always assumed Janet meant cooked ham not jam\u00f3n serrano… and I have no idea if my version turns out the way it is meant to. For example, Janet suggests adding some fish broth to thin out the sauce if necessary but, as I seldom have fish broth kicking around, I just add more cava. Works for me!<\/p>\n

Recipe and instructions below the links.<\/p>\n

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