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Another pretty simple lunch with grilled salmon served on a Panera bagel with a quick coleslaw. I decided to punch it up a little (actually a lot) with a tapenade/aioli/mayo mix of salt cured capers, preserved lemons, garlic, castelvetrano olives, EVOO, and mayo. I cured the lemons for about 10 days after salting and vacuum sealing.
The start of the lemons early last week
On a compression tangent trying to squeeze a little flavor out of a pretty bland Aldi $1.00 cantaloupe.
Another pretty simple lunch with grilled salmon served on a Panera bagel with a quick coleslaw. I decided to punch it up a little (actually a lot) with a tapenade/aioli/mayo mix of salt cured capers, preserved lemons, garlic, EVOO, and mayo. I cured the lemons for about 10 days after salting and vacuum sealing.
The start of the lemons last week
On a compression tangent trying to squeeze a little flavor out of a pretty bland Aldi $1.00 cantaloupe.
