Asian chicken salads have permeated the menus of many family restaurants. While the name is deceptively healthy, generous extras such as fried noodles and sodium-tsunami dressings make these salads less nutritional. This healthier incarnation swaps out ho-hum chicken for buttery salmon served on a bed of perfectly dressed vegetables. You can also prepare the salmon on the grill for added summer flair.
1 lb (450 g) wild salmon
2 Tbsp (30 mL) grapeseed oil or peanut oil
1/2 cup (125 mL) thinly sliced shallots
1 large carrot, shredded
1 1/2 cups (350 mL) shredded daikon radish
1 red bell pepper, thinly sliced
1 cup (250 mL) snow peas, sliced into thirds
3 green onions, thinly sliced
1/4 cup (60 mL) Thai basil or mint, chopped
1/4 cup (60 mL) orange juice
1 Tbsp (15 mL) rice vinegar
2 tsp (10 mL) sesame oil
2 tsp (10 mL) reduced-sodium soy sauce
2 tsp (10 mL) Asian chili-garlic sauce
1/2 in (1.25 cm) piece ginger, grated
8 napa cabbage leaves, tough ends trimmed
Preheat oven to 400 F (200 C). Season salmon with salt and pepper and place fish on parchment paper-lined baking sheet. Bake until just cooked through, about 12 minutes. Break apart flesh with fork.
Heat grapeseed or peanut oil in large skillet or wok over medium heat. Add shallots; cook, stirring often, until golden brown, about 8 minutes. Remove with slotted spoon, place on paper towel-lined plate or cutting board, and allow to cool. Shallots will crisp as they cool.
In large bowl, toss together carrot, daikon, red bell pepper, snow peas, green onions, and basil or mint. In small bowl, whisk together orange juice, vinegar, sesame oil, soy sauce, chili-garlic sauce, and ginger. Toss dressing with carrot mixture.
Divide carrot mixture among cabbage leaves and top with chunks of salmon and fried shallots.
Each serving contains: 362 calories; 29 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 20 g total carbohydrates (9 g sugars, 4 g fibre); 197 mg sodium
source: "Raise the Salad Bar", alive #381, July 2014
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.