Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure maple syrup. Check the hot pepper flakes and cumin to make sure they don’t contain colour or anti-caking agents.

Place ingredients on baking sheet and drizzle with sauce

Sheet-pan salmon and bell pepper dinner

Ingredients:

2 tablespoons (30 ml) olive oil

4 (3 ounce/85 g) fillets salmon fillets

2 red bell peppers, chopped

1 yellow bell pepper, chopped

1 onion, sliced

Sauce

6 tablespoons (90 ml) lemon juice

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) water

1 tablespoon (15 ml) maple syrup

5 cloves garlic

1 ½ teaspoons (7.5 ml) salt

1 ½ teaspoons (7.5 ml) red pepper flakes

1 teaspoon (5 ml) ground cumin

½ bunch fresh parsley, chopped

1 lemon, sliced

Preparation:

Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons (30 ml) olive oil or cover the pan with non-stick aluminum foil.

Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.

Combine lemon juice, 3 tablespoons (45 ml) olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.

Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.

Serve with lemon slices and remaining sauce. Serves 4.

From allrecipes.com

Avoiding Additives and Preservatives

I used a white wine from Frogpond Farms that had a sulfite level of less than 10 parts per million. I used President’s Choice garlic stuffed green olives and Unico capers—both are additive-free. Check the hot pepper flakes and the butter to make sure they don’t contain colour.

Sauté onion, garlic and tomatoes before adding fish.

Sea bass with tomato and caper-olive sauce

Ingredients:

2 tablespoons (30 ml) extra virgin olive oil

1 ½ cups (375 ml) thinly sliced white onions

2 tablespoons (30 ml) minced garlic

4 cups (1 L) seeded, chopped plum tomatoes

1 ½ cups (375 ml) dry white wine

⅔ cup (165 ml) sliced stuffed green olives

¼ cup (60 ml) drained capers

⅛ teaspoon (0.6 ml) red pepper flakes

4 (6 ounce/170 g) fillets sea bass

2 tablespoons (30 ml) butter

¼ cup (60 ml) chopped fresh cilantro

Preparation:

Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic, and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.

Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate and keep warm.

Increase the heat and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish. Serves 4.

From allrecipes.com