Ingredients:

• 2-3 pcs salmon loin /fillet
• Seaweed salt
• Pepper
• 7 cloves garlic (finely minced)
• 1 white onion (minced)
• 12 native tomatoes (seeded and julienned)
• Olive oil for pan frying
• 3-4 cups water
• Bay leaf
• Spring onion for garnish

Procedure:

• In a non-stick deep heavy bottomed pot, pan fry salmon fillet (rubbed with some seaweed salt), (skin side down first) in olive oil for 2-3 minutes per side.
• Set aside the salmon fillet. In the same pot, sauté onion garlic and tomatoes.
• Cook until garlic becomes fragrant, onions become translucent, and tomatoes start to wilt.
• Add in bay leaf. Adjust seasonings, seaweed salt and pepper.
• Pour in water and simmer for 10 minutes over low heat.
• Serve salmon fillets in a bowl and transfer the broth in a teapot (so the liquid would always be piping hot)
• Garnish with fresh spring onions.

RECIPE: Left-over Ice Cream Bread

Ingredients:

• 1 pint (2 cups) ice cream, softened
• 1 1/2 cups self-rising flour

Procedure:

• Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8- x 4-inch loaf pan.
• Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.

Note: Batter may also be divided evenly between 2 greased and floured 5- x 3-inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.