(Shown served with Confetti Rice)
2 - 6 oz (170 g) wild salmon fillets
Extra-virgin olive oil
Sea salt and black pepper
2 Tbsp (30 mL) fresh parsley, minced
1 small garlic clove, minced
Grated zest from 1/2 lemon
Preheat oven to 375 F (190 C).
Brush each piece of salmon with oil and lightly sprinkle with sea salt and pepper.
Place on parchment paper-lined baking sheet and bake in preheated oven for 10 to 12 minutes or until almost done but slightly raw in the centre when pierced with a sharp knife. Remove from oven.
In small bowl stir gremolata ingredients together. Sprinkle over salmon. Salmon will continue to cook slightly as it rests.
Each serving contains:
316 calories; 32 g protein; 18 g fat (6 g sat. fat, 0 g trans fat); 1 g carbohydrates; 1 g fibre; 78 mg sodium
source: "Romancing the Dinner Table", alive #328, February 2010
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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