The Louisville Chef

There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably.  Some recipes include an additional step of precooking the bhindi/okra in half the oil and setting it aside. I can understand this, as it keeps the okra from getting slimy, which was a frequent concern in the recipes I read. I was lucky in that my okra was very fresh, so I didn’t have that issue. Bottom line, if you are at the market and all the South Asian customers are buying okra, it is likely very fresh.  Additionally, many recipes called for adding something acidic to keep the okra from going slimy. I felt lemon juice would work well, and was happy with the results. One additional note. Many recipes called for using cumin seeds. As I had literally just run out, I substituted black mustard seeds. It tasted fine, but I think the cumin

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day. All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices. Ingredients  2 lb filet of  Fresh Salmon, skin on is best, but not essential. Celery Salt Dill Weed Roasted Garlic Powder Freshly ground Black Pepper 1 Tbsp Butter Parchment Paper Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper. Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier po