Nothing tastes better than gently poached salmon full of omega-3 fatty acids—essential to good health. A generous dollop of Avocado Chive Cream gives this dish a host of vital antioxidants necessary for regaining strength and good health. Couple with a nutrient-rich spinach and tomato salad, and you have a light dinner that is soothing on the palate and gentle on a recovering appetite.
Per serving:
Season fish lightly with a little salt and pepper. Sprinkle with 3 tsp (15 ml) chives and set aside at room temperature while preparing Avocado Chive Cream.
Place all Avocado Chive Cream ingredients in blender or food processor. Whirl until smooth. Add a little more lime juice or salt if you wish. Cut a piece of baking paper to fit and press onto surface of Avocado Chive Cream. Refrigerate until ready to use.
Blanch sugar snap peas in boiling water for a minute or two. Then drain and plunge into cold water to stop the cooking. Drain and pat dry. Cut into halves and place in large bowl along with spinach and tomatoes. Set aside.
Heat vegetable stock in large, straight-sided sauteu0301 pan large enough to hold salmon fillets in a single layer. Gently place salmon in simmering stock and gently poach over medium heat for 5 to 7 minutes or until cooked medium rare.
To serve, spoon 1 1/2 Tbsp (30 ml) Avocado Chive Cream onto centre of each of 4 serving plates. Place drained salmon fillet on top.
Drizzle olive oil and lime juice over sugar snap peas, spinach and tomatoes. Gently toss to coat evenly and place generous serving alongside salmon fillet. Place a smaller dollop of Avocado Chive Cream on salmon fillet and scatter with a few capers. Sprinkle with generous grating of fresh black pepper.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.