Maple Soy Glazed Salmon Salad

I had made a salmon dish for one of my food clients and had some leftovers. Since I wasn’t that hungry I decided to make a salad and use up the extra cooked salmon. The fish I had made for the dinner had a maple soy glaze that turned out really well.

Simple recipe – mix in a ziploc bag – 1/4 cup of maple syrup, 2 tbsp of soy sauce (I use low sodium), 2 garlic cloves crushed or minced and some black pepper. At the last minute I tossed in a ginger cube that was frozen (equivalent to 1 tsp). The cube didn’t melt so I don’t think it contributed to the flavour. Put your salmon in the bag and marinate for about 15-20 minutes.  Then sear it till it begins to caramelize on one side. As you see the flesh turn that light orange colour when it is cooked, flip it over and cook till the other side is also that light orange and darkened on the outer side. Just takes about 15 minutes in total depending on the thickness of your piece of fish.

I happen to really like cold salmon especially in salads to add as a protein. This time I made the salad with romaine lettuce, baby cucumbers, sweet grape tomatoes and some goat cheese.

It worked out very well. I was full but not stuffed.  Try it – I think you will enjoy it.  Use whatever dressing you like on the salad.

The beauty is you can have the salmon for dinner one night and then lunch or dinner the next day with the leftovers but as a completely different flavour.

salad

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Party Time!

I am invited to a big party this weekend and the hosts asked if I wanted to make the food for the party as well (given I do a side food business).  I have been wanting to try a couple of things out so I agreed.  I will do several posts over the next few weeks with some of the dishes prepared.  Here is the first post of two dishes – very yummy – The dates are a little messy looking but well worth diving into. The first platter are Medjool dates with maple goat cheese.  The second is a salad platter that can be served with a fork and is easily eaten.

 

Madjool dates with maple goat cheese

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Ingredients (for what is shown in the picture):

40 Medjool dates (these are the very large plump dates)

225 grams of goat cheese plain

¼ cup of maple syrup

Directions:

Mix the goat cheese and maple syrup. I used a fork to just mix it all up.

Slice each date down the long side and take out the pit.

Fill each date with about 1 teaspoon of goat cheese mixture (maybe less depending on the size of the date)

That is it! – told you it was easy and boy do they taste good.

 

The second dish was just cucumbers and sliced tomatoes with some pearl sized bocconcini cheese balls sprinkled over top.  Simple but pretty to look at.

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Brunch with Elizabeth and David

My friends Elizabeth and Dave are busy people. Trying to organize a get together is not easy, so when someone has a day free we jump on it.  The other Saturday afternoon we gathered for brunch at their place.

Brunch is one of my favourite meals because it is usually laid back, spent with friends and served with delicious food. Does it get any better?

This day was no exception. While Dave may have been worried that the brunch wasn’t over the top enough I am here to say it was outstanding!  Perfect meal to enjoy with friends and just kick back and have a good yak.

Brunch was an avocado dish that I thought was quite brilliant and have to try making.  We had avocado mixed with baby shrimp put back into the avocado shell which it was served in (so smart!). Beautiful tri-coloured tomatoes (one of my favourite things) and a touch of smoked salmon on the side.  It screamed springtime even though it was only 1 degree outside and pretty darn cold (if you can’t get your fill of spring with the weather you may as well get it with your food 😉 ).

Take a look at how beautiful this brunch was.  2 hours later we were talked out and we all had other stuff to get done. I left with a big smile on my face and the feeling of warmth and contentment.

brunch

Spending Time with Wonderful People

I have a friend Beth who I see for one day each year between Christmas and New Years.  She works in Asia and comes back to see her parents once a year and that’s when we hang out.  I always go out to see her and her parents because I love spending time with them all – She has very wise and interesting parents and spending time with them is always a treat.

Every year we  have fabulous meals for both lunch and dinner.  This time was no exception. Lunch was this rustic charcuterie platter with a variety of cold cuts and cheese but the star of the show was the Moroccan pickled salad. This was a recipe Beth found of Chef Michael Smith that is actually called “Moroccan pickled veggies with marmalade and mint” but it was served as a wonderful mouth watering salad. The flavours alighted one by one in your mouth going from sweet to spicy to tangy to pickled. Below are the pictures and the salad recipe. I encourage you to try it.

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Recipe for the salad above:

Moroccan pickled veggies with marmalade & mint (takes 15 minutes)

For the warm dressing:

  • ½ cup (125 ml) of cider vinegar
  • ½ cup (125 ml) of orange marmalade
  • 1 teaspoon (5 ml) of ras el hanout or curry powder
  • 1 teaspoon (5 ml) of cinnamon
  • 1 teaspoon (5 ml) of cumin seeds or ground cumin
  • 1 teaspoon (5 ml) of your favourite hot sauce
  • ½ teaspoon (2 ml) of salt

For the salad:

  • 2 carrots, shredded
  • 1 red onion, thinly sliced
  • 1 cup (250 ml) of dried apricots, sliced
  • 2 English cucumbers, cubed
  • 1 cup (250 ml) of chopped fresh mint

In a medium pot over medium-high heat, stir together the vinegar, marmalade, ras el hanout, cinnamon, cumin seeds, hot sauce, and salt. Bring the pickling brine to a simmer, allowing the flavours to blend.

Stir in the carrots, onions, and apricots. Bring the mixture back to a simmer for a few moments. Turn off the heat, then stir in the cucumbers.  Just before serving, toss in the mint, preserving its intensity. Serve and share.

This salad is excellent served freshly made, but like anything pickled it may rest for an hour or more or even overnight. Its flavours and textures will evolve and intensify as it rests.

 

I have to say you would think we would then just have  a simple dinner but “simple” is not the way when I come to visit. They always outdo themselves with the most flavourful meals and dinner was no exception. Chicken thighs marinated in marmalade and grainy mustard with cabbage cooked to perfection with some sugar and balsamic vinegar olive oil and garlic (I may be wrong on the garlic but it certainly can’t ruin the dish). The chicken was marinated in the marmalade and mustard for an hour or so and then baked at 350-400 until ready. We joked about it being a very marmalade day since it was in the lunch salad as well. (Funny thing is neither Beth nor I are big fans of marmalade but cooking with it gives a whole different texture and taste – mellow and citrus in perfect balance).

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For the cabbage – I believe the recipe was to sauté 4 cups of thinly sliced cabbage with 2 tsp of sugar and a shake of balsamic vinegar.  Sauté until tender and serve.  The chicken with the cabbage and green beans was comfort food with an upscale twist – very yummy!

Once again my favourite thing – sharing great food with wonderful people! It was a great day and I left that evening with a smile on my face thinking it never feels like a whole year between our visits and I look forward to next years time spent all together.

Friday Night Dinner With Old Friends

I may have mentioned in previous posts about my friend Fern who is my oldest friend (not in age but in years we’ve known each other 😉 )

Last Friday I went over to Ferns in the afternoon so we could cook a nice dinner together for Friday evening.  Her dad, husband Ian one of her sons Chase along with another old friend (again not in age but years known) Liz all came for dinner.

I went over about 2:00 in the afternoon so we could take our time and hang out.  We made the honey sesame chicken recipe I have posted before on brown rice along with brussel sprouts seared with chestnuts and bacon pieces and a great salad.

There is a small story behind the brown rice I have to admit.  I am not good at making rice.  I do not have a rice cooker and my rice always comes out a bit mushy or wet even though I follow the guidelines exactly.  This time Fern gave me a box of Uncle Bens converted brown rice.  How could I go wrong? Well I started following the instructions for something else on the box and in my defence there were about 3 different methods of cooking the darn rice.  I added way too much water and thankfully Fern came to the rescue and dumped half the water mid way and saved the rice from being porridge. I don’t think I will ever live that down as the whole time we were cooking (and drinking wine) I kept saying “I don’t think this rice is right”

We lucked out since Ian (Ferns husband) just bought a restaurant downtown that serves fabulous cheesecake so he brought home a great assortment for us to choose from along with a great chocolate “babka” cake Liz brought.

When all was said and done, it was a really great day and a lovely evening with old friends and great food.

salad

 infamous rice
chicken and sprouts
chicken on rice
Couldn’t resist this picture too – When I got up to bring something to the table and came back to sit down – this little girl was in my seat – think she wanted to join the fun! She was quickly shoo’d off the chair but what a face!!!!
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Fish Cakes

While I normally use tuna and sweet potato in these cakes, I felt like using a fresh fish this time so went and bought haddock (it was on for a good price). The process is almost the same as the tuna but a bit more involved in that I had to cook the haddock first.  I debated how I would do this but settled on a quick, easy and yummy method which was to poach it. See below for method and recipe for this dish.  It turned out well and I was able to freeze a number of the cakes and they were just as good when defrosted. Great to keep in the freezer for those days when you don’t know what to have or just want a light dinner.

Fish cakes

Ingredients and Directions to serve 4 (2 cakes per person):

I first make a broth for  poaching, this usually includes the following items but you can add anything you like.

2-3 cups vegetable, chicken or fish broth (I use what I have on hand)

1- Lemongrass stalk – smash the white portion of the lemongrass so it is almost chewed looking and put the whole thing in the broth

Handful of cilantro fresh or 1 tsp of dried

A good shake of lemon pepper or just a pinch of regular pepper

2-3 tbsp of lemon juice and if you are using fresh add some zest

Doesn’t matter what the broth looks like just what it tastes like.

Fish cake ingredients:

6-8 small-medium fillets of fish

3 large sweet potatoes

Place as many pieces of fish fillets into the broth as will fit making sure the fish is covered in broth.  It will only take about a minute or two depending on the thickness of the fish. The haddock I used was not a thick cut but about 1/2″ fillets. When the fillet is slightly flakey and looks cooked, take it out and drain it on paper towels so it is not too moist. Add more fish to the broth till it is all poached

Crumble the fish into a large bowl and add softened sweet potato (boil or microwave the potato in small uniform pieces until it is soft enough to mash).

Add the following ingredients:

2 tbsp dijon mustard

2 tbsp plain yogurt (use more if you need to make it more moist or add a  spoonful of the broth)

1/2 – 3/4 of a cup of panko crumbs (use breadcrumbs if you don’t have panko). Add 1/2 cup to start and add more as you need till the consistency of the mixture will shape and hold in a ball in your hands

I don’t use salt but feel free to add a pinch to the mixture

Optional – chopped cilantro or parsley fresh

Form the cakes in your hands and sauté them till golden on one side then flip over until the other side is golden.  Take out of the pan and place on a paper towel to absorb any excess oil (I use canola oil as it has a higher burn rate – meaning you can heat it higher than olive oil without it smoking). I cook on a medium heat – if it is too high the cakes can burn.

Serve with a dollop of plain yogurt, sour cream or a seasoned yogurt or dip – we used a jalapeno greek yogurt dip mixed with some plain yogurt to reduce the heat level a bit. Served with a salad this makes a nice dinner.

Note: You can also make small bite size cakes to use as appetizers

Chicks in Charge Retreat

I just love that name!  We just had our annual Chicks in Charge (women running their own businesses) retreat at Sheryls country home.  I always come back exhausted, stuffed with good food, invigorated and enlightened! This year was no exception.  Food always seems to be the key to getting everyone connecting – we eat like royalty when we are there starting with Sheryls initial lunch which was once again outstanding.

We had poached salmon, roasted green beans, mushrooms, walnuts and baby potatoes, pesto marinated tiny heirloom tomatoes and a kale and mango salad. That was just lunch!

poahed salmon

Kale salad

roast veg

tomatoes

Snack time (as though we needed more food….) Amy made an incredible flourless, sugarless chocolate cake (sugar was in the chocolate only – it was divine).

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Dinner was my turkey chilli (click for link to recipe) with toppings that included guacamole, shredded old cheddar cheese and low fat sour cream along side a great mixed green salad and home baked oatmeal cookies made by Victoria.

Breakfast the next day was a fabulous frittata with peppers, onion, mushrooms and zucchini (I forgot to take pictures again – forgive me,  we just dove into the meal) made by Nancy. We also had Eloise’s home made granola (click for recipe) and yogurt along with regular and gluten free muffins.

Lunch was leftovers of the day before but the main course was Mariannes fabulous coconut curry chicken – so so good. Below is the recipe. Well worth trying it was devoured by the chicks.

Coconut Curry Chicken

I usually DOUBLE this recipe, and freeze the extra portions.  Can be served hot or cold.

Ingredients                                                                           Substitute

¼ cup coconut oil                                                                Canola oil

¼ cup (or less) Dijon mustard

2 tbsps.  regular mustard (e.g., French’s)

½ cup coconut nectar                                                        Honey

½ tbsp. or more Curry Powder

1 tsp.  lime juice AND grated rind

1 tsp. salt

Garlic

1-1.5 lbs. boneless chicken thighs (~12)                        Boneless chicken breasts,                                                                                                             sliced

Bring all ingredients to a boil in a stainless steel saucepan.  Pour over chicken.  Cook for 45 mins. at 350 degrees.   Enjoy!

Believe it or not, we also managed to have a great guest speaker (Wendy) and business and life discussions from morning till night and then again the next day.  Now you understand why we leave feeling exhausted, stuffed with good food, invigorated and enlightened!

Till next year!

Lemon-Dill Orzo Salad with cucumbers, Olivers and Feta

Great salad for stretching out summer just a wee bit longer.  This is from a blog I follow called FOOD 52.  They have some great recipes from a bunch of different bloggers.  Check out the site. It’s very creative. This recipe and photo is by Sarah Fioritto

By Sarah Fioritto food 52-orzo-salad-005

 

 

 

 

 

 

 

 

 

 

 

Summer dinner with Fern and Ian

Fern is my oldest friend – we have known each other since we were 8 years old (just a few years ago really 😉 )

I took a half day off work on a Friday and hung out with Fern in her lovely swimming pool after which we made dinner for her family . It was a lovely day with a perfect ending – good food and good company.

The menu was simple – fresh salad topped with feta, mixed red and white quinoa with grilled onion, red pepper and a bit of parmesan cheese, grilled marinated salmon and fresh corn on the cob just boiled.  While simple, the food was fresh and delicious.  Cooking with friends is a great way to spend time.

summer dinner at Fern and Ians

red & white quinoa and veg

salad with feta

Summer Salad for Dinner

Last night I was at a loss for what to make for dinner. I opened the fridge and it seemed pretty bare except for salad makings.  I remembered I had some frozen shrimp and decided to BBQ them and put them into a salad.  It turned out delicious and super fast and easy.  I love dinners like this especially in the summer – something light and tasty (and using up things in my fridge).

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Ingredients

Shrimp (as many as you want per person)

Salad – (whatever you like in your salad – I used carrots, cucumbers and tomatoes)

Feta Cheese (optional but it gave a nice slightly salty flavour)

Directions

Grill shrimp in whatever sauce you like – I used a hoisin and sweet chilli style of sauce called General Tao. Make your salad and add shrimp and feta cheese crumbled on top.  I used a creamy cucumber dressing but you can use whatever dressing you have on hand.

Pretty easy don’t you think?  And delicious!