Sun 16 Aug 2020

Greek Salmon and Zucchini with Salty Feta

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Parchment packets are a great way to cook fish, because they keep the fish moist. This recipe from Half Baked Harvest tops thin slices of potato and zucchini with salmon fillets, oil, garlic, lemon, herbs and olives. Bake for about 20 minutes and dinner is on the table. Cook’s note: I omitted the dill and used regular paprika.

Avoiding Additives and Preservatives

Check the paprika to make sure it doesn’t contain colour, flavour or anti-caking agents. Look for preservative-free Kalamata olives, such as Pilaros brand. I use Tre Stelle feta, which is additive-free.

Place salmon on top of sliced potatoes and zucchini and drizzle with oil mixture

Top with lemon and olives

Parchment packets keep the fish moist

Top with feta and greens

Ingredients:

¼ cup (60 ml) olive oil

2 garlic cloves, minced or grated

Juice of 1 lemon

1 tbsp (15 ml) chopped fresh dill

2 tsp (10 ml) smoked paprika

Kosher salt and freshly ground pepper

1 small russet potato, very thinly sliced into ¼-inch (0.6-cm) rounds

1 small zucchini, thinly sliced

4 (6-8 oz./170-226 g) salmon fillets, skin removed

1 lemon, sliced

1/3 cup (85 ml) pitted Kalamata olives

4 oz. (113 g) feta cheese, crumbled

Crushed red pepper flakes

Fresh arugula and basil, for serving

Preparation:

Preheat the oven to 400 F (204 C).

In a small bowl, combine the olive oil, garlic, lemon juice, dill, smoked paprika and a pinch each of salt and pepper.

Place a large square of parchment paper (about 15 x 15 inches/38 x 38 cm) on clean work surface. On one half of the paper, arrange one-quarter of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-quarter of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture and top with 2 lemon slices. Scatter a few olives around the fish. Repeat with the remaining parchment and ingredients

Fold the bare half of the parchment over the salmon and fold in the open edges twice (I staple the edges to make sure the packages stay closed). Place then packets on a rimmed baking sheet. Bake until the potatoes are tender, 18 to 20 minutes.

Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbed feta, red pepper flakes and fresh arugula and basil on top. Serves 4.

From Half Baked Harvest

 

Sun 9 Aug 2020

Poached Chicken Salad

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Bon Appetit calls this salad “healthyish” because it is made with poached chicken, lots of greens and a tahini-lime dressing. Light and delicious!

Avoiding Additives and Preservatives

Use freshly squeezed lime juice, tahini that contains only sesame seeds and tamari instead of soy sauce. Make sure the sesame seeds and pepper flakes do not contain any preservatives.

Make the dressing

Toss the greens with the dressing

Shred the poached chicken

Poached chicken salad

Ingredients:

2 skinless, boneless chicken breasts (1–1½ lb./454-680 g total)

3 Tbsp. (45 ml) kosher salt, plus more

3 scallions, thinly sliced on a deep diagonal

3 Persian cucumbers

½ cup (125 ml) toasted sesame seeds, divided

2 Tbsp. (30 ml) fresh lime juice

2 Tbsp. (30 ml) tahini

1 Tbsp. (15 ml) soy sauce

1 tsp. (5 ml) honey

¼ tsp. (1.25 ml) crushed red pepper flakes

¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce

Big handful of cilantro leaves with tender stems

½ lime (for serving)

Preparation:

Bring chicken, 3 Tbsp. (45 ml) kosher salt, and 5 cups (1.2 L) water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.

Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.

Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.

Set 1 Tbsp. (15 ml) sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey and red pepper flakes and mash to create a paste. Add ¼ cup (60 ml) water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.

Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. (15 ml) sesame seeds and squeeze juice from lime half over. Serves 2-4.

From Bon Appetit

 

Sun 2 Aug 2020

Summer Shrimp Scampi with Tomatoes and Corn

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Tomatoes + corn + fresh herbs = summer. And when you add shrimp, garlic, hot pepper, wine and butter, you have a lovely dish that can be served over pasta or with crusty bread. I served this recipe from the New York Times over cooked linguine.

Avoiding Additives and Preservatives

I used frozen shrimp with only salt added and a wine from Frogpond Farm with a sulfite level of fewer than 10 parts per million. Use freshly squeezed lemon juice and butter that does not contain colour.

Cook the shrimp and set aside

Cook the corn and tomatoes

Add the shrimp back in and heat through

Top with herbs and serve over pasta or rice

Ingredients:

1 pound (454 g) large shrimp, peeled and deveined

Kosher salt and black pepper

2 tablespoons (30 ml) extra-virgin olive oil

1 pint (500 ml) cherry or grape tomatoes

2 cups (500 ml) fresh or frozen corn kernels (from 4 ears)

5 garlic cloves, minced

½ teaspoon (5 ml) red-pepper flakes

¼ cup (60 ml) dry white wine

2 tablespoons (30 ml) fresh lemon juice (from 1 lemon), plus wedges for serving (optional)

5 tablespoons (75 ml) unsalted butter, cut into 5 pieces

3 tablespoons (45 ml) chopped parsley or chives, or torn basil leaves

Preparation:

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch/30-cm) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.

Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like. Serves 4.

From the New York Times

 

Sun 26 Jul 2020

Sweet Thai Basil Chicken

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This is a great recipe from Half Baked Harvest. Cook ground chicken and then add garlic, ginger, peppers and cashews. Cook for a few minutes and then add tamari, fish sauce, chili paste and honey. Cook until the sauce thickens, then remove from heat and add the herbs. I omitted the mint and mango.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Simply Organic sriracha and Cock brand fish sauce. Check to make sure the oil and the almonds don’t contain additives.

Brown the chicken

Add the garlic, ginger, peppers and cashews and then the sauce

Remove from heat and add the herbs

Ingredients:

2 tablespoons (30 ml) sesame or peanut oil

1 pound (454 g) ground chicken

Black pepper

4 cloves garlic, minced or grated

1 inch (2.54-cm) fresh ginger, grated

2 red or orange bell peppers, chopped

½ cup (125 ml) raw cashews

½ cup (125 ml) low sodium soy sauce or tamari

2 tablespoons (30 ml) fish sauce

¼ cup (60 ml) honey

2-3 tablespoons (30-45 ml) chili paste

1 cup (250 ml) fresh basil, roughly torn

¼ cup (60 ml) fresh mint, roughly torn

Steamed white or brown rice, for serving

1 mango, thinly sliced or diced

Preparation:

Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes.

Remove from the heat and stir in the basil and mint.

Serve the chicken and sauce over bowls of rice. Top with mangos and additional basil. Serves 4.

From Half Baked Harvest

 

Sun 19 Jul 2020

Sheet-Pan Halibut with Scallions and Cucumber Yogurt

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This quick fish dish from the New York Times is tasty and uses your garden-fresh scallions, cucumber and herbs. Roast the fish for a few minutes and then add julienned scallions. While the fish cooks, make a quick sauce of scallion, yogurt, cucumber, herbs, lemon juice, garlic and oil. Serve the fish with the charred scallions and sauce. You can use halibut, cod or any firm white fish in this recipe.

Avoiding Additives and Preservatives

I use tamari instead of soy sauce, because it uses alcohol as a preservative instead of sodium benzoate. Astro Original Balkan-style yogurt and Cock brand fish sauce contain no artificial ingredients. Use only freshly squeezed lemon juice, as the concentrates are bitter and contain sodium benzoate. Check the red pepper flakes to make sure they don’t contain colour or anti-caking agents.

Make the cucumber yogurt sauce

Arrange scallions around fish

Serve fish with charred scallions and sauce

Ingredients:

1 bunch scallions, green and white parts separated

3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling

Fine sea salt and freshly ground black pepper

4 (6- to 8-ounce/170- 226-g) boneless, skinless halibut fillets

1 ½ teaspoons (7.5 ml) soy sauce

1 teaspoon (5 ml) fish sauce

⅔ cup (165 ml) plain Greek yogurt

⅔ cup (165 ml) finely chopped cucumber

1 tablespoon (15 ml) minced fresh dill or mint

2 teaspoons (10 ml) fresh lemon juice, plus more for serving

1 garlic clove, finely grated or mashed to a paste

Red-pepper flakes

Flaky sea salt, for serving (optional)

Preparation:

Heat oven to 450 degrees F (232 C). Mince enough of the scallion greens to equal 2 tablespoons (30 ml) and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon (15 ml) oil and a pinch of salt; set aside.

Season fish with salt and pepper, and place on a rimmed baking sheet. Drizzle fish with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.

While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons (30 ml) olive oil with 1 tablespoon (15 ml) minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.

To serve, arrange fish and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over the fish and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like. Serves 4.

From the New York Times

 

Sun 12 Jul 2020

Shawarma-Spiced Chicken Thighs

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These spiced chicken thighs from Real Simple are simply delicious. Rub the chicken with spices and toss the tomatoes with oregano, oil and vinegar. Combine mayonnaise, yogurt, garlic and vinegar. Cook the chicken, set aside and cook the onion. Shred the chicken and serve with onion, tomatoes, sauce, naan and garnish with extra oregano.

Avoiding Additives and Preservatives

Check your spices to make sure they don’t contain colour or anti-caking agents. I used Astro Original Balkan-style yogurt and Hellman’s mayonnaise. Instead of white vinegar, I used Eden Organic red wine vinegar and Suraj original naan.

Make the tomato salad

Coat the chicken with the spice mixture

Cook the chicken

Set the chicken aside while you cook the onions

Serve the chicken and onions with sauce, salad and naan

Ingredients:

½ teaspoon (5 ml) ground cinnamon

½ teaspoon (5 ml) ground coriander

½ teaspoon (5 ml) ground cumin

¼ teaspoon (2.5 ml) smoked paprika

¼ teaspoon (2.5 ml) ground cloves

¼ teaspoon (2.5 ml) ground turmeric

3 teaspoons (15 ml) kosher salt, divided

2 pounds (900 g) boneless, skinless chicken thighs (about 8 thighs)

½ cup (125 ml) plain whole-milk Greek yogurt

2 tablespoons (30 ml) mayonnaise

1 large clove garlic, grated

3 tablespoons (45 ml) white wine vinegar, divided

1½ pounds (680 kg) tomatoes, quartered

1 tablespoon (15 ml) fresh oregano leaves, plus more for serving

¼ teaspoon (2.5 ml) freshly ground black pepper

¼ cup (60 ml) olive oil, divided

1 red onion, cut into ½-inch (1.25-cm) slices

Naan, for serving

Preparation:

Combine cinnamon, coriander, cumin, paprika, cloves, turmeric, and 2 teaspoons (10 ml) salt in a small bowl. Rub mixture evenly over chicken; set chicken aside.

Stir yogurt, mayonnaise, garlic, and 1 tablespoon (15 ml) vinegar in a small bowl. Toss tomatoes with oregano, pepper, 2 tablespoons (30 ml) oil, and remaining 1 teaspoon (5 ml) salt and 2 tablespoons (30 ml) vinegar in a medium bowl. Set bowls aside.

Heat remaining 2 tablespoons (30 ml) oil in a large cast-iron skillet over medium-high. Working in 2 batches, add chicken to hot oil; cook, flipping once, until browned and a thermometer inserted in thickest portion registers 165°F (74°C), about 5 minutes per side. Transfer to a cutting board.

Add onion to skillet; cook over medium-high, stirring often and scraping up browned bits from bottom of skillet, until onion is browned, about 5 minutes. Remove from heat.

Shred chicken into bite-size pieces. Transfer to a serving platter with any accumulated juices. Add onion and any remaining juices in skillet to platter. Top with oregano. Serve with yogurt mixture, tomato salad, and naan. Serves 4.

From Real Simple

 

Sun 5 Jul 2020

Couscous Salad with Grilled Halloumi and Blueberries

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This scrumptious salad from Canadian Living is bursting with summer blueberries, arugula and corn. Grill corn and halloumi, remove the kernels from the cobs and combine with couscous, arugula and blueberries. Serve topped with the grilled halloumi, almonds and a blueberry-balsamic-honey dressing. Cook’s note: I removed the kernels from the cobs before cooking and sautéed them in a pan on top of the stove. I grilled the halloumi on a grill pan on top of the stove. I used watercress instead of arugula and sliced almonds.

Avoiding Additives and Preservatives

Check the halloumi to make sure it does not contain additives or preservatives. Use butter that contains only cream, with no colour added. I use a balsamic vinegar with only naturally occurring sulfites and President’s Choice Old-Fashioned Dijon.

Make the blueberry dressing

Cook the corn

Cook the couscous

Couscous salad with grilled halloumi and blueberries

Ingredients:

Salad

2 cobs corn, husks and silk removed

2 tsp (10 ml) olive oil

Salt and pepper

1 7 oz (200 g) pkg halloumi, cut into 8 slices

1 cup (250 ml) couscous

2 tsp (10 ml) butter

1 cup (250 ml) arugula

1/3 cup (85 ml) fresh blueberries

2 tbsp (30 ml) coarsely chopped almonds

Blueberry dressing

2 cups (500 ml) fresh blueberries

3 tbsp (45 ml) balsamic vinegar

1 tbsp (15 ml) liquid honey

2 tsp (10 ml) Dijon mustard

1/3 cup (85 ml) olive oil

Salt and pepper

Preparation:

Corn and halloumi

Preheat grill to medium-high heat; grease grate well. Brush corn with oil; sprinkle with salt and pepper. Place corn and halloumi on grill; close lid and grill, turning occasionally, until corn is tender and halloumi is well marked, about 15 minutes for corn and 6 minutes for halloumi. Let corn cool slightly; remove kernels from cobs.

Blueberry dressing

Meanwhile, in blender or food processor, purée blueberries, vinegar, honey and mustard. Add olive oil in thin drizzle until mixture is smooth; season with salt and pepper. Dressing can be made ahead and refrigerated for up to 3 days.

Salad

In large, heatproof bowl, mix together couscous, 1 cup (250 ml) boiling water and butter; cover and let stand for 5 minutes. Fluff with fork. Add corn kernels, arugula and blueberries; toss until well combined. Top with grilled halloumi and almonds and serve with dressing. Serves 4.

From Canadian Living

 

Sun 28 Jun 2020

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

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This recipe from Half Baked Harvest is a savoury and hearty one skillet meal. Cook ground chicken with spices and jalapeno, stir in enchilada sauce and rice and cook until the rice is tender. Remove from heat, stir in cilantro and lime juice and top with cheese and tortilla chips. Bake until the cheese has melted and top with avocado, cilantro and yogurt or sour cream. Cooks’ note: I wasn’t able to find additive-free enchilada sauce, so I made my own; the recipe is below.

Avoiding Additives and Preservatives

I used Imagine Organic broth and La Costena chipotle peppers in adobo sauce. No Name tomato sauce and tomato paste are additive free. Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used President’s Choice Kettle-Style tortilla chips, No Name pizza mozzarella cheese and No Name sour cream.

Cook chicken, onion and spices

Add enchilada sauce and rice

When rice is cooked, top with tortilla chips and cheese

Bake until cheese has melted

Ingredients:

Enchilada sauce

1 to 1 ½ cups (250 to 375 ml) low-sodium vegetable or chicken broth

1 ½ to 2 ½ tablespoons (22.5 to 37.5 ml) canned chipotle adobo sauce, divided

One  443-ml (15-ounce) can tomato sauce

1/3 cup (83 ml) tomato paste

2 cloves garlic, chopped

1 ½ tablespoons (22.5 ml) mild chili powder

1 tablespoon (15 ml) extra-virgin olive oil

1 teaspoon (5 ml) cumin

1 teaspoon (5 ml) oregano

½ teaspoon (2.5 ml) onion granules (not powdered)

Salt, to taste

Black pepper, to taste

Chicken tortilla enchilada bake

2 tablespoons (30 ml) extra virgin olive oil

1 pound (454 g) ground chicken, beef, or turkey

1 yellow onion, chopped

1-2 jalapeños, seeded and chopped, use to your taste

2 cloves garlic, minced or grated

2 teaspoons (10 ml) smoked paprika

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) kosher salt

2 ½ cups (625 ml) red enchilada sauce

1 chipotle chili in adobo, chopped (optional)

1 cup (250 ml) dry long grain rice

½ cup (125 ml) fresh cilantro, chopped, plus more for serving

juice of 1 lime

2 cups (500 ml) tortilla chips

1-2 cups (250-500 ml) shredded Mexican cheese

Sliced avocado and yogurt or sour cream, for serving

Preparation:

Enchilada sauce

To begin, add all ingredients to your blender, starting with 1 cup (250 ml) vegetable broth and 1 ½ tablespoons (22.5 ml) adobo sauce (You can add more broth and adobo sauce while the enchilada sauce is cooking to doctor the consistency and taste.) Blend, starting on low speed and working up to high speed, for about 30 seconds.

Pour the mixture into a medium-sized pot and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer and cook, uncovered, for 12 to 18 minutes, until the sauce has thickened and the flavours have deepened. Stir every few minutes ; cover the pot with a splatter screen if needed. Taste the sauce and add more salt and pepper as needed. (Salt amounts will vary depending on sodium in your broth.) Add more adobo sauce to your liking for a smokier and spicier flavour. If the sauce thickens too much, add more vegetable broth to thin it out.

Once the sauce is thick and flavourful, remove it from the heat. You can use it right away or store in the fridge. Makes 15 ounces (625 ml).

Chicken tortilla enchilada bake

Preheat the oven to 425 degrees F (218 C).

In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the jalapeños, garlic, paprika, cumin, and salt, cook 1 minute. Stir in the enchilada sauce, chipotle chili, if using, and 2 cups (500 ml) of water. Bring to a boil, stir in the rice. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it.

Remove from the heat and stir in the cilantro and lime juice. Sprinkle 1/3 of the cheese over the chicken/rice. Add the tortilla chips on top, pressing them gently into the cheese. Evenly sprinkle on the remaining cheese. Transfer to the oven and bake 10 minutes, until the cheese is melted.

Serve topped as desired with avocado, cilantro, and yogurt. Serves 6.

From Half Baked Harvest

 

Sun 21 Jun 2020

25-Minute Thai Black Pepper Chicken

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This recipe, adapted from Half Baked Harvest, takes about 15 minutes to cook, once you have assembled the ingredients. Toss chicken with cornstarch, turmeric, ginger and pepper, then stir fry until browned. Add shallots, broccoli and cashews and cook for another few minutes. Stir in the honey-soy-rice vinegar sauce and simmer for about five minutes. Serve over rice or rice noodles.

Avoiding Additives and Preservatives

Make sure your dried spices don’t contain colour or anti-caking agents. Use tamari instead of soy sauce. I use Marukan rice vinegar. Always use freshly squeezed lime juice.

Stir fry chicken and vegetables and then add honey-vinegar-soy sauce

Serve over steamed rice

Ingredients:

1 pound (454 g) boneless skinless chicken thighs or breasts, thinly sliced

2 tablespoons (30 ml) cornstarch or flour

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5 ml) ground ginger

1-2 teaspoons (5-10 ml) black pepper, using more or less to your taste

3 tablespoons (45 ml) sesame oil or extra virgin olive oil

¼ cup (60 ml) honey

¼ cup (60 ml) low sodium soy sauce

2 tablespoons (30 ml) rice vinegar

½ teaspoon (2.5 ml) crushed red pepper flakes

2 medium shallots, sliced or chopped

2 small heads broccoli, chopped

½ cup (125 ml) raw cashews

Zest and juice of 1 lime

½ cup (125 ml) fresh basil or cilantro, roughly chopped

Preparation:

In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon (15 ml) oil.

In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and ¼ cup (60 ml) water.

Heat the remaining 2 tablespoons (30 ml( oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the shallots, broccoli, and cashews, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.

Serve over cooked rice or rice noodles, with additional basil and lime wedges. Serves 4.

Adapted from Half Baked Harvest

 

Sun 14 Jun 2020

Orange Salmon and Orzo Salad

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This recipe from Canadian Living pairs baked salmon with orzo, snow peas and greens — all tossed with an orange-chive-mustard-honey dressing. And it’s ready in about 30 minutes!

Avoiding Additives and Preservatives

Use freshly squeezed orange juice and pure honey. I use President’s Choice Old-Fashioned Dijon mustard.

Spread parsley, mustard and orange zest over salmon before baking

Orange salmon and orzo salad

Ingredients:

Orange-chive dressing

½ tsp (2 ml) grated orange zest

3 tbsp (45 ml) orange juice

2 tbsp (30 ml) chopped fresh chives

2 tsp (10 ml) Dijon mustard

1 tsp (5 ml) liquid honey

1 clove garlic, finely grated or pressed

½ tsp (2 ml) each salt and pepper

1/3 cup (75 ml) vegetable oil

Salad

1 lb (450 g) skinless salmon fillet

Pinch each salt and pepper

¼ cup (60 ml) chopped fresh parsley

4 tsp (18 ml) Dijon mustard

2 tsp (10 ml) grated orange zest

1 ½ cups (375 ml) orzo

2 cups (500 ml) snow peas, trimmed and sliced diagonally

8 cups (2 L) baby arugula

2 cups (500 ml) watercress leaves or living cress leaves

Preparation:

Orange-chive dressing

In small bowl, whisk together orange zest, orange juice, chives, mustard, honey, garlic, salt and pepper. Slowly whisk in oil. Set aside.

Salad

Sprinkle salmon with salt and pepper. Stir together parsley, mustard and orange zest; spread over salmon. Place on lightly greased foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven until fish flakes easily when tested, about 15 minutes. Remove to cutting board; chop or break apart into large chunks.

While salmon is baking, in large saucepan of boiling salted water, cook orzo until almost al dente, about 8 minutes. Add snow peas and cook until orzo is al dente and peas are bright green and tender-crisp, about 30 seconds. Drain.

In large bowl, toss together orzo mixture, arugula, watercress and dressing. Gently fold in salmon. Serves 4.

If you’d like leftovers, set some salad and dressing aside before tossing together. That way, your next-day salad stays nice and crisp.

From Canadian Living

 

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