This all-in-one recipe has a lot going for it. It brings together a myriad of flavours and textures to awaken your palate, but it also might just bring a smile to your face. The salmon in this recipe packs a punch of omega-3 fatty acids, which research has shown can improve your overall mood.
Instead of salmon, you can substitute any protein you like in this recipe. Chicken breast, a different fish, and even pan-fried tofu are all delicious options.
Preheat oven to 400 F (200 C).
In medium bowl, combine together cucumber, grapes, jalapeno (include the seeds if you like spice), 1 Tbsp (15 mL) lemon juice, olive oil, dill, and 1/4 tsp (1 mL) salt. Set salsa aside at room temperature, tossing occasionally, while you make the rest of the dish.
In medium saucepan, warm grapeseed oil over medium heat. Add onion and cook, stirring often, until starting to brown, about 10 minutes. Stir in peas, spinach, and stock. Bring to simmer, let cook for 1 minute, then transfer to food processor along with mint, remaining 2 Tbsp (30 mL) lemon juice, and lemon zest. If you would like pureu0301e to be a little looser, add up to 1/4 cup (60 mL) more stock or water.
Meanwhile, arrange salmon fillets in bottom of lidded casserole pan large enough to accommodate them in a single layer. Season with remaining 1/4 tsp (1 mL) salt and black pepper, to taste. Pour wine and water around fish, cover, and bake until salmon is opaque, about 12 minutes.
Divide pea pureu0301e among serving plates or shallow bowls. Top with salmon and cucumber grape salsa.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.