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.
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.