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.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.