Farmed salmon is rife with problems, including polluting surrounding waterways and crowding out wild stocks when escapes occur. During the summer months more sustainable wild salmon can be found at the fishmonger for a price that is a little more amicable to your wallet. Most discerning palates consider the flavour and texture of wild fish to be markedly superior to that of farmed.
Like Arctic char, wild salmon is loaded with protein and the two blockbuster omega-3s—DHA and EPA. The summer vegetables and fibre-rich whole grain quinoa up the health ante on this great meal.
Cooking fish in parchment-paper packets keeps it deliciously moist as it bakes in its own juices. Minimal cleanup also means more time to enjoy long summer nights. Recipe can be halved.
1 1/2 lb (750 g) wild salmon filets
3 Tbsp (45 mL) low-sodium soy sauce
2 Tbsp (30 mL) sesame oil
2 Tbsp (30 mL) rice wine
1 Tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) honey
2 tsp (10 mL) sesame seeds
1 tsp (5 mL) Chinese five-spice powder
4 oz (100 g) sugar snap peas, ends trimmed
1 medium zucchini, julienne cut
1 red bell pepper, julienne cut
1 cup (250 mL) quinoa
Zest of 1 medium orange
In bowl, combine soy sauce, sesame oil, rice wine, ginger, honey, sesame seeds, and Chinese five-spice powder. Pour over salmon and marinate in refrigerator for 1 hour.
Preheat oven to 375 F (190 C). Cut 4 - 24 in (60 cm) pieces of parchment paper and fold in half crosswise. Draw a half heart, with the centre of heart on the fold line, and then cut out the shape. Open it up and place salmon on one side of each heart, fairly close to crease. Top salmon with vegetables and drizzle leftover marinade on top.
Starting at the top, seal the packet by folding edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath. Place packets on baking sheet and cook for 20 minutes.
Meanwhile, in saucepan combine quinoa, orange zest, and 2 cups (500 mL) water. Bring to a boil and then simmer until water is absorbed, about 10 minutes. Allow packets to rest for 5 minutes before carefully opening, and serve with quinoa.
Each serving contains: 520 calories; 45 g protein; 20 g total fat (4 g sat. fat, 0g trans fat); 38 g carbohydrates; 5 g fibre; 488 mg sodium
source: "Great Catch!", alive #332, June 2010
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.