If you have not tried it…you need to!
Mastic will add a very unique (“in a good way”) pine-like flavor backdrop to your dish.
It is typically used for cake, pudding and ice cream recipes.
The suggested serving is 1/4 teaspoon of ground mastic for every 4 servings that your recipe calls for.
My creative cooking “take” was to make poached salmon. Below is an easy recipe that is good to have on file…especially when you need to pull dinner together quickly.
Mastic tears are harvested from the sap of the Gum Mastic tree. It is also used to cure ailments as well as have aphrodisiac qualities. (google “mastic tears” to learn more)
Be sure to look for mastic tears at your favorite spice shop or Mediterranean market.
Mastic Scented Salmon
1/2 teaspoon Mastic tears
1/2 cup White Wine
1/2 cup Water
2 Garlic Cloves, finely minced
1 teaspoon dried Marjoram
1 teaspoon dried Parsley
1/4 teaspoon Hot Paprika
1 tablespoon Butter, cut into small cubes
1-1/2 pounds of Salmon
Salt & Pepper (to taste)
- Crush the mastic tears with the 1/2 teaspoon of kosher salt with a mortar and pestle; set aside.
- Add the white wine, water and garlic to a large saucepan. Warm over medium heat.
- Add the salmon to the saucepan.
- Season the salmon evenly with the marjoram, parsley, hot paprika and mastic-salt mixture. Add salt & pepper to taste.
- Top with butter cubes and bring to a boil.
- Cover and reduce heat to a simmer until fish is opaque and firm (about 15 minutes).
Note: I served with brown rice and steamed veggies….. Delish!