Served at any temperature, this dish delivers and offers plenty of room for experimenting with various teas and vinaigrettes. Add another flavour edge by opting for the grill versus the pan for the salmon.
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) whole grain mustard
3/4 cup (180 mL) extra-virgin olive oil
Salt and pepper, to taste
Combine all ingredients until blended.
Rye Berry Salad
1 cup (250 mL) rye berries, washed
8 cups (2 L) water
1/4 cup (60 mL) carrots, diced
1/4 cup (60 mL) celery root, diced
1/4 cup (60 mL) red onions, diced
4 cloves garlic, crushed
2 whole bay leaves
1 red pepper, diced
1 yellow pepper, diced
4 oz (125 g) baby spinach, wilted
Place rye berries, water, carrots, celery root, and red onions into a heavy-bottomed pot. Bring to a boil, then turn temperature down and simmer for 2 minutes. Turn off heat and let stand for 1 hour.
Place back on heat and bring back to a simmer; cook for 1 hour or until berries are plump and tender. Drain and adjust seasoning.
Garnish with peppers and baby spinach and dress with a touch of vinaigrette.
6 wild salmon fillets, 5-oz (142 g) portions
5 Tbsp (75 mL) smoked tea (e.g., lapsang souchong)
4 tsp (20 mL) sea salt
1 Tbsp (15 mL) brown sugar
Using a spice grinder, process the tea, salt, and sugar into a powder. Sprinkle this mixture onto the exposed flesh of the fish. Refrigerate for 2 hours.
Remove from the fridge and rinse off the brine, pat dry, and bring to room temperature before cooking.
Cook the marinated salmon until just underdone in a frying pan on medium-high heat, placing flesh face down, cooking for 4 minutes, and turning for another 3 minutes before removing from heat. Place salmon atop the rye berry salad and drizzle with vinaigrette.
source: "C Restaurant", alive #298, August 2007
These breakfast pops are the perfect way to start a summer day. The surprise addition of homemade granola embedded in the pop takes this from a snack-time treat to a filling breakfast to fuel the day ahead. Incorporating fermented foods, such as yogurt, into our diet helps to enhance the body’s absorption of proteins, vitamins, and minerals. Customize these breakfast pops with whatever combination of fruit you have on hand.
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.