Who says sushi should only be served with chopsticks? This Japanese-inspired sandwich delivers plenty of great texture along with a little sinus-clearing kick courtesy of a wasabi-infused cream cheese spread. If you have some on hand, go ahead and add a bit of pickled ginger to the sandwich. Rainbow trout or arctic char can be used in lieu of salmon.
Citrus zest, such as lime, is a great way to add vibrant, calorie-free flavour to a range of items, including sandwich spreads.
Whisk together oil, soy sauce, 2 Tbsp (30 mL) rice vinegar, sesame oil, garlic, and ginger in large container. Place salmon fillets, flesh side down, in container so they lie flat in single layer. Cover and let marinate in refrigerator for at least 1 hour or overnight.
Place cabbage, carrot, and cucumber in bowl. Whisk together lime juice, remaining 2 Tbsp (30 mL) rice vinegar, and salt. Pour over vegetables, stir to combine, and let rest for at least 30 minutes.
Preheat oven to 400 F (200 C). Remove salmon from marinade and place on parchment paper-lined baking sheet, skin side down. Bake for 10 minutes, or until just cooked through in centre. Let rest for 5 minutes and then gently break apart flesh into large pieces.
Stir together cream cheese, lime zest, and wasabi paste. Slice each nori sheet into 4 squares.
To assemble each sandwich, spread some cream cheese mixture on rye bread. Top with 2 nori squares, salmon, and pickled vegetables.
This recipe is part of the What Lies Between 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.