Five Minute Photo Shoot: Some Boring Salmon with Maybe the Best Carrots Ever

salmon 'n' carrots

For dinner: coho salmon with oregano pesto breadcrumbs that aren’t browned enough.  Boring.  Alongside: Ottolenghi’s Spicy Carrot Salad, with couscous mixed in (regular and Israeli, because Ottolenghi).

I finally broke down and bought myself Yotam Ottolenghi’s latest book, Jerusalem.  I got all starry-eyed over the first recipe I looked at: a recipe in the way, way back of the book, with all the other weird sub-recipes you need to make half the items in the book.

It’s a spice paste called pilpelchuma, and involves a quarter cup each (each!) of cayenne and paprika, along with 20 cloves of garlic.  Y’all, it is intense.

salmon 'n' carrots

This Spicy Carrot Salad uses a single tablespoon of this spice paste.  (Someone posted the recipe here, which uses the suggested double amount of harissa instead of pilpelchuma.)  With the couscous, I got about 7 servings out of that salad, and the spice level was not messing around.  From one tablespoon.  You will see more of pilpelchuma.

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