Food Photo of the Day ~ Salmon with Teriyaki Rice

 

Using prepackaged, tin or jar ingredients shouldn't come with a stigma or be shunned, yes fresh is preferred however time and money dictate. This was pulled together on a whim and was incredibly flavourful and delicious. I had leftover rice and that was the basis for this dinner and side dish. I started by sautéing a bunch of chopped green onions in sesame oil and adding a teaspoon of Chinese Five Spice seasoning, then adding the leftover rice, frying for a few minutes, then pouring half a jar of leftover teriyaki sauce over the rice and mixing until well coated,; I created a simple teriyaki sticky rice that went well with the oven roasted herb salmon. I managed to make a runny sesame sauce to pour over the salmon and then added shredded carrots and sliced cucumber for a fresh colourful taste.     

Power Food

The benefits of power foods... super foods are helping us understand how to fuel our bodies and mind. Recharge, revitalize & rejuvenate is key.  

This compact cookbook features over 100 inspiring recipes that give a powerful combination of fueling and feeding our bodies nutritionally. Whether you want something to kick-start your morning, in need of an energy boost mid-day, a delicious protein packed lunch or dinner to satisfy or a fulfilling dessert. Each recipe has a combination of vitamins and minerals to maximize what your body needs and deserves. It's all about balance.  

Eat minimal processed ingredients and boost up on the fresh foods, whole grains, fibre rich carbohydrates and healthy fats. Seems simple. All recipes have a nutritional breakdown with information on calories, fat, fibre, protein, carbs, sugar and salt. There are plenty of inspirational recipes amongst it's 251 pages. Such yummy recipes as Rainbow Salad, Kimchi Tofu Bowl, Cauliflower, Kale and Garbanzo Bean Bowl, Gingered Steak Lettuce Boats, Chicken Peperonata Bowl, Crunchy Noodle Bean Feast, and Fig and Oat Bites. However, I would like to share this recipe from the cookbook...   

Salmon Burrito Bowl

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1 tablespoon coconut oil
2 garlic cloves, crushed
1 red onion, peeled and diced
1 celery stalk, diced
1 red bell pepper, seeded and diced
1 1/2 cups rinsed and drained, canned red kidney beans
1 cup long grain rice
2 1/2 cups vegetable broth
2 tablespoons jerk paste
2 tablespoons honey
4 salmon fillets, about 5 1/2 ounces each

Mango salsa
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1 large mango, peeled, pitted, and diced
1/2 red onion, finely diced
2 tablespoons chopped fresh cilantro
juice of 1 lime


1. To make the mango salsa, mix together the mango, onion, cilantro, and lime juice and let stand at room temperature.

2. Meanwhile, heat the coconut oil in a large saucepan, add the garlic, onion, celery, and red bell pepper, and sauté for 4 - 5 minutes. Add the kidney beans to the pan. 

3. Add the rice and broth, bring to a boil, cover, and simmer for about 15 minutes, until the rice is tender and the liquid has been absorbed.

4. Meanwhile, mix together the jerk paste and honey. Preheat the broiler to hot and line a baking sheet with aluminum foil. Place the salmon fillets on the prepared sheet and spread the jerk mixture over each one.

5. Cook the salmon fillets under the broiler for 8 - 10 minutes, turning once.

6. Serve the rice in warm bowls, topped with a fillet of salmon and some mango salsa. 


There is still plenty of sunshine going around. Hope everyone had a lovely weekend, like we did. - JD  

Quick Lemon Herb Salmon

I really didn't have time to fuss over dinner so making this salmon was easy. As I grabbed one ingredient after another the ideas started flowing. What I did know is that I did not want to add dill. This is a pretty basic no fuss way of doing salmon. Adding some freshly grated ginger would have been a nice touch. You can added whatever herbs you like. It was nice to break away from the usual dill that gets added to salmon dishes. As for the lemon... well I am such a citrus girl and quite like a bit of pucker!  

First, I covered a baking tray with parchment paper. Then I placed the pieces of salmon on the lined tray. Over each piece of salmon, I squeezed fresh lemon juice. Drizzled a bit of olive oil. Added a bit of freshly ground black pepper. I scattered a generous amount of mixed herbs. Placed a nice lemon sliced on top, adding a bit more herbs and then drizzled a good amount of balsamic vinegar over each slice. The salmon sat, to infuse, as the oven warmed up. With the oven hot at about 350ºF/175ºC, I placed the tray inside the oven and baked the salmon pieces for about... 15 minutes. If you do have time to plan ahead you can easily make this as a marinade and let the salmon sit overnight. -JW 

Salmon

Last nights dinner was salmon baked in a parchment paper pocket with butter, fresh dill and lemon slices. In my view parchment paper is one of those glorious kitchen must haves. Very versatile, disposable but worth every cent. 
Just cut a piece of parchment paper according to what you are going to fill it with. Add the salmon. On top of the salmon add a dollop of butter, fresh herbs... in this case dill and follow with fresh lemon slices. Fold all edges underneath to create a pocket. You could also seal with melted butter. Bake at a 350 degree oven for about 20-25 minutes.        

I served it with a side of fresh peas and Perishke, baked perogy, in a dill cream sauce. The perishke I bought at Two Baba's & A Stove from the framer's market. Why mess with perfection! Dinner was very tasty, fresh and filling. - JW