A double shot of seaweed—nori and wakame—lends this dish a salty flavour without an excess of sodium. The nori garnish is a version of furikake, a Japanese condiment typically sprinkled over rice. If desired, rainbow trout or Arctic char can be used in lieu of salmon.
1 cup (250 mL) brown rice
1 lb (450 g) wild salmon, cut into 4 equal-sized pieces
2 nori sheets
1/4 cup (60 mL) sesame seeds
1 tsp (5 mL) sesame oil
1/2 oz (14 g) dried wakame seaweed
1 English cucumber
2 medium carrots
2 green onions, white and green parts only, thinly sliced
Juice of 1/2 lemon
Place rice and 2 cups (500 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, cover, and simmer until tender, about 25 minutes. Drain excess water.
Preheat oven to 400 F (200 C). Place salmon on parchment paper-lined baking sheet and bake until just cooked through, about 12 minutes.
Using kitchen shears, cut nori into small pieces and combine with sesame seeds. Heat skillet over medium heat and toast nori mixture for 3 to 4 minutes, or until fragrant and sesame seeds have browned. Stir in sesame oil.
Place wakame in large bowl, cover with water, and let rehydrate for 10 minutes. Drain, squeeze out excess moisture, and chop into small pieces. Slice cucumber in half lengthwise, scrape out seeds, and thinly slice horizontally. Slice carrots into thin matchsticks.
Toss together rice, wakame, cucumber, carrots, and green onions. Divide rice mixture among serving plates and top with salmon. Squeeze lemon juice over salmon and garnish with nori mixture.
Each serving contains: 346 calories; 33 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 20 g total carbohydrates (3 g sugars, 4 g fibre); 124 mg sodium
source: "5 Flavour Surprises", alive #380, June 2014
Made from chickpea flour, chickpea pasta has a similar taste and al dente texture to regular pasta, but with a lot more dietary fibre and protein. That makes it a healthy base for this colourful vegetable-forward pasta salad with tasting notes of the sunny Mediterranean. Hummus serves as a surprising backbone to a creamy dressing. Stir it up When preparing chickpea pasta, stir it a couple of times during the first minute of cooking and then start taste-testing the noodles a couple of minutes before you hit the recommended boiling time on the package. They can turn mushy quickly. And expect a lot of foam, so skim it off with a spoon, as needed, during cooking.
The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout. Lentil love When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.