As I said before, I didn’t end up posting as many meals as I hoped during my summer road trip through the states.
This is mostly because we ate a lot of the same thing to save on money: sandwiches, beans and quesadillas.
But, during the long weekend this month, we went camping in Golden with my brother and his girlfriend and cooked salmon on the grill in a really unique way: we cooked it on a bed of salt. And no, the fish doesn’t taste salty at all. I think it all goes into the skin.
Anyway, even though I made it awhile ago now I really wanted to share it because it’s easy and tastes great.
What you’ll need:
Two salmon fillets (try Costco for a good price)
A box (Yup, a box) of salt.
Either a pan to place on your barbecue or a flat iron grill for in the house.
Sprig of dill
Here we go:
1. I lined the grill with tinfoil so the salt didn’t cause a huge mess.
2.Pour the box of salt onto the tinfoil/grill over medium heat. You’re going to want to watch the salt and probably stir it around a bit with a flipper. Wait 10 minutes or so until the salt is hot. Don’t touch it, you’ll burn yourself (trust me) but do put the back of your hand against the salt to see how it’s warming up.
3. Place the fillets, skin side down on the salt bed. Let it cook. I suggest covering it with tinfoil and check on in in 15 minutes. It took about 20 for the salmon to cook to where I wanted it. It’s nice and pink and you’ll see the fat start to ooze out.
4. Turn off the heat. You should be able to scrape the salmon right off its’ skin with a flipper and knife.
5. Top with lemon juice and dill or seasoning of your choice.
6.Enjoy with some baby potatoes and a salad.
Here is a mouth watering fish taco recipe I found in the April edition of Alive. I’ve wanted to make this for awhile but both my husband and I are from coastal provinces so we’re a little snotty when it comes to eating seafood in land-locked Alberta. But, we did find an amazing fish store (with great steaks too) in Crowfoot Plaza and decided to give it a try.
Now, I’m not a fan of cabbage so I tweaked the original recipe, Fish Tacos with Pickled Shallots. I did make the pickled shallots but forgot to use them. So here is what I used:
- one pound halibut or other white fish (I used haddock)
- 3 tablespoons olive oil
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup cilantro leaves
- half a lime
- 2 avocados
- Bunch of romaine lettuce, chopped
- 8 small tortillas (see recipe below)
1. Rinse the fish and pat dry. Cut into two-inch pieces.
2. Add the olive oil and spices. Add in fish and combine. Set in fridge for at least 30 minutes.
3. Cook fish on medium heat in a non-stick frying pan for 1-2 minutes on each side.
3. Cut up avocado. Add lime juice and cilantro and mash together.
4. Assemble. Place avocado mixture on base of tortilla. Add lettuce, fish, salsa and cilantro.
As for the tortilla recipe, it’s pretty darn easy to make. I would make them 10 minutes or so before you start to cook the fish so they’re still warm when you eat them. I got this from an older Moosewood recipe book.
- 1 cup flour
- 1/2 teaspoon of salt
- 1/2 cup water
- a little oil
Like I said, pretty basic stuff.
1. Combo flour and salt in a bowl and slowly add water. Stir until combined.
2. Transfer to the counter and knead for a couple of minutes. Add extra flour if needed.
3. Break into six dough balls. Roll them flat, about 1/8 inch thick.
4. Place on lightly oiled tray and cook fr 10 to 15 minutes (watch closely, as they cook quickly).
Here’s a colourful way to start your day. This is the Maple Banana Oatmeal and I used blueberries which was a suggestion in the book. However, I blended them with the milk instead of stirring hence the purple colour.
Blueberries or not, here’s what you’ll need
- 1.5 cups rolled oats
- 1 teaspoon of butter
- 1/4 teaspoon of salt
- 3 cups water
- 1/2 cup milk
- 1 ripe banana
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
- chopped toasted almonds or other nuts.
1. In a pot combine the oats, butter, salt and water (oh yeah, the butter and salt is optional).
Bring the water to a boil until it bubbles vigorously. Reduce heat to low, stir, cover and continue to cook for five minutes. (I would continue to stir during this time as my oatmeal stuck to the bottom).
2.Mix banana and milk in blender until smooth. (I used blueberries instead and estimated about a half cup. I then realized we had bananas so I chopped them up and put them on top of the oatmeal after it was made. So get creative, and add different fruits if you’re not a banana fan. The book suggests figs, cranberries, raisins or currants).
3. Stir the puree, maple syrup and cinnamon to the mix and continue to cook over low heat for a few more minutes. Top with nuts, if desired.
I made this the night before and refrigerated. Reheat for about 2.5 minutes in the microwave before adding nuts.
Fun facts per one cup serving:
Calories: 194, Protein: 6g, Carbohydrates: 36g, Dietary Fiber: 4g, Total fat: 4g, Saturated fat: 1 g, Monounsaturated fat: 1g, Cholesterol: 3mg and Sodium: 20 mg.
I haven’t done a meat recipe yet. The Moosewood of course, does not have any meat dishes. But, I really love this mango chicken curry recipe. I found it in the January 2012 edition of Alive and I always get great feedback when I make this for friends. As well, I’ve had a few requests for the recipe.
- 1 tablespoon coconut oil
- 1 large onion, diced
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1.5 tablespoons yellow curry powder
- 1 teaspoon cumin seeds
- 2 to 3 Thai red chilies, crushed or 1 teaspoon of cayenne pepper
- 2 tablespoons of apple cider vinegar or white vinegar
- 1.25 cup chicken broth
- 1.5 cup frozen mango, chopped
- 1 pound boneless, skinless chicken breast or thigh chopped into 1 inch pieces
- 1/3 cup golden raisins
- juice of half a lemon
- 1/2 cup coconut milk
You’ll also want to make some brown rice. I’d start making it as you start the chicken mango so it’ll be done around the same time.
1). Heat up the oil in a pretty big skillet and add your chopped onion. Cook until soft about 5-8 mins. I wouldn’t worry too much about chopping the onion or red bell pepper perfectly as it’s all going to get blended up.
2). Once the onion is soft, add the red bell pepper for about two minutes. Then add the spices, garlic and ginger. Cook for another minute.
3). Add the chicken broth, vinegar and one cup of the mango. Also add salt and pepper to taste. Bring it to a boil then put it back down to a simmer and cook for 15 mins. Stir, every now and then.
4). Put the mixture into a food processor or blender and purée until smooth. Add it back to the skillet and bring it back up to a simmer
5). Add the chicken cubes. Cook for 8-10 mins until cooked through. (I like to leave it longer to be safe. I take a piece out and cut through the centre to see if it’s cooked through).
6). Add in your lemon juice, coconut milk and remaining mango. Heat for a few more minutes.
7). Serve on a bed of rice. Garnish with cilantro. The recipe even suggests roasted almonds.
Each serving contains 30 g of protein, 12 g total fat (9 g sat. fat, 0 g. trans fat), 30 g carbohydrates, 3 g fibre and 106 mg of sodium.