These power bowls—featuring a gathering of buttery wild salmon, whole grain millet, radishes roasted to sweet perfection, and a lively mango sauce—are sure to wake up your lunch or dinner routine. Plus, in a bowl, everything is deliciously mixed together instead of getting pushed around on a plate. The millet, roasted radish, salmon, and mango sauce can all be made up to three days in advance for quick assembly.
One of the worries about working with fish is the fear of overcooking it. Using lower cooking temperatures increases the time it takes fish to go from raw to cooked to overcooked. The end result is a delicate texture and juicier meat.
In medium-sized saucepan, place millet, a couple pinches of salt, and 4 cups (1 L) water. Bring to a boil, reduce heat to medium-low, and simmer, covered, until millet is tender but not mushy, about 18 minutes. Drain away excess water and spread millet out on rimmed baking sheet to cool.
Preheat oven to 300 F (150 C). Season salmon with salt and pepper, if you wish, and place on parchment paper-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in thickest part of the flesh. Remove and set aside.
Raise oven temperature to 400 F (200 C). Toss radishes with oil and a couple pinches of salt, if you wish, and place on parchment paper-lined baking sheet or silicone mat. Place in oven and bake for 35 minutes, stirring once halfway, or until wrinkled and tender.
In blender container, place mango, 3 Tbsp (45 mL) water, lime juice, garlic, ginger, sesame oil, five-spice powder, and salt, and blend until smooth.
To assemble, place millet in large serving bowls and top with spinach, radish, carrot, cucumber, chunks of salmon, and green onion. Drizzle with mango sauce and scatter pumpkin seeds overtop.
This recipe is part of the Fishing For Compliments? collection.
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge. Fall favourite Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.
Fall root vegetables such as parsnips or celeriac make a delicious combination with the autumn season’s arguably biggest star—the apple. Choose a tart apple like Granny Smith or a sweet-tart apple like Pink Lady for this silky soup thickened up with a cashew cream to deliver not only a winning texture but a healthy dose of dietary fibre and some added protein. Tarragon is a supporting actor in this play, working nicely with the apples in a bright, tasty oil as garnish. Terrific with tarragon Bring this dish to the next level by making an elegant tarragon oil to drizzle over the soup. Place 1/3 cup (80 mL) tarragon leaves in fine sieve. Fill a bowl large enough to accommodate sieve with ice water and set aside. Plunge sieve into pot of boiling water, drenching tarragon for about 30 seconds. Remove sieve and plunge it into the ice water and leave for a minute or so. Drain and transfer tarragon to clean kitchen towel. Squeeze out all the water and place tarragon in food processor with 1/3 cup (80 mL) olive oil. Blend for about a minute and then strain oil through clean fine sieve into jar. Use at room temperature and refrigerate when not using.