“Eat your colours” is a great description to get kids to tuck in to a variety of fruits and vegetables. Eye appeal works just as well for us, the “grown-ups”. That’s the whole idea behind today’s Super Sesame Salmon Bowl. (A vegan version could just as easily feature sautéed mushrooms, chickpeas, or seitan).
2 c /500ml broccoli florets and stems cut in coins
1 c /250 ml sliced red cabbage
2 small avocados, diced
1 apricot, sliced
1 ripe tomato, sliced
2 t / 10 ml sesame oil
1t / 5 ml honey
15 ml sesame seeds
1 can salmon
For two, we steamed the broccoli for a minute or so in the microwave in a large bowl with the juice of a lemon. Put veggies (except avocado) in a bowl w the steamed broccoli. Drizzle with sesame oil, honey, and sprinkle in the seeds. Toss lightly.
Add the salmon and avocado and mix gently. Eat and enjoy.
Leftovers can be a great start to lunch, and using them up while they are top-of-mind is key to preventing them from becoming a science experiment at the back of your fridge. This is a salmon loaf from the classic Anne Lindsay cookbook, Lighthearted Everyday Cooking. Ours is an ancient dogeared copy, but it is still a wealth of easy, practical healthy recipes.
We paired it with a slaw of grated carrot and shaved celery, dressed with a mix of equal parts Dijon, light mayo, and rice vinegar.
Yesterday was an absolutely glorious day, and hearing that there was snow in Calgary yesterday, we are grateful for the mild temperature we experienced. It let us get the garden cleaned up, prepped, and some cool weather crops sown for our spring table.
Of course digging and weeding all this (and more) in a locale that is too rocky for a tiller is no mean feat!
This meant our salmon avocado tomato sandwiches were all the more welcome.
For two, mix gently and spread on multigrain bread:
1 diced avocado, sprinkled w 15ml/1T lemon juice
4 cherry tomatoes, quartered
1 can wild salmon, drained and mashed
30ml/2T light mayo
Last night we needed a fast, easy dinner that could be easily ignored while we decompressed and shared our day. The solution was this salmon – frozen fillets, oven poached in white wine with orange slices to keep the moisture in, and a sprinkling of chopped ginger and soy sauce.
On the side, garlic mashed red potatoes with the skin on, and some frozen peas. Quick food from the freezer that’s frugal, nutritious, and delicious – and the whole thing is ready, freezer to table, in about 30 minutes.
What a day! We worked a good part of the afternoon on our garden,then retired to work on our Christmas cards. For dinner, a lovely slab of local salmon, which will continue to feed us in the days to come.
We started by making a modified “Potatoes Anna”, with sage and some Old Growlet cheese interspersed. Halfway to done, we popped the salmon in the oven, rubbed with olive oil and sprinkled with chipotle powder. A few lightly-cooked carrots on the side, and we were satisfied.