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Greek
Feta and dill Cod Soup
This Greek Soup leans on feta and dill to do the heavy lifting. We roast the Cod for real...
Greek · Dessert
Salmon Cookies in lemon and oregano
Our tested Pan-Seared Salmon Cookies: charcoal-grilled, generous, and balanced with lemon and oregano. Serves 8 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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