Asian inspired Steel head trout

Asian inspired Steel Head Trout

-steel head trout (I used 1.5 pounds)

-the juice and zest of 1 lemon

-3 tablespoons tamari soya sauce

-3 tablespoons maple syrup

-3 tablespoons olive oil

-2 cloves of garlic

-1 teaspoon fresh grated ginger

-2 tablespoon sake

-1/2 red onion chopped

Preheat oven at 400.  Mix together the ingredients, pour over fish and bake for 20 minutes in the oven.  

Kale and Quinoa Salad

I was entertaining my sister in law who has issues with gluten.  Tonight's salad was inspired for her.

Kale and Quinoa Salad

-1/4 cup sesame seeds
-1/2 cup almonds (sliced and blanched)
-1/4 cup raw cashews
-kale washed and chopped
-1 purple onion chopped
-1 avocado
-juice of 1 lime
-1/2 red pepper chopped
-juice and zest of half a lemon
-olive oil
-balsamic vinegar

-in a frying pan on medium heat roast the sesame seeds until golden brown then roast the almonds then the cashews.
To cook the quinoa, 2 cups of water for 1 cup of quinoa.  Bring water to a boil then add the quinoa, reduce and cover.  Cook for 15 minutes, then remove from heat and allow to sit for about 5 minutes then fluff with a fork.
-in a large bowl place the washed and cleaned chopped kale, I used about 7 kale leaves.  As you roast the sesame seeds and the nuts place over the kale to wilt it.  Add the onions and then pour the hot quinoa over the nuts, kale and onions.  In a small bowl, dice the avocado and squeeze the lime juice over the avocado and salt and pepper the avocado, make sure avocado is covered in the lime juice as this prevents it from browning.  Add the chopped red pepper and avocado to salad.  The add juice and zest of lemon and mix.  Add balsamic vinegar and olive oil.  Usually 1/3 vinegar to 2/3 olive oil.  Salt and pepper to taste.
This dish was incredible.

Miso Sesame Lemon Grass Tilapia

Just want to say that this fish was full of flavour.

Miso Sesame Lemon Grass Tilapia

-2 tablespoons of coarsley chopped lemon grass
-2 tablespoons sesame oil
-1 tablespoon miso paste
-2 tablespoons maple syrup
-2 tablespoons Sake
-the zest of a lemon
-the juice of 1/2 lemon
-1 x 1 piece of ginger finely grated
-1 tablespoon of peanut butter (optional)
-2 tilipia fillets

-Mix all ingredients together and allow to marinate on the fish for 20 minutes.  Bake at 400 for 10-12 minutes.

Tabbouleh Salad

I was given fresh herbs by a friend this week, so a bundle of fresh mint brought me thinking to tabbouleh.  This is my version that was refreshing.

Tabbouleh Salad

-1 cup of quinoa
-the juice and zest of two lemons
-1 cup parsley finely chopped
-1 cup mint finely chopped
-1 tablespoon balsamic vinegar
-1 red onion
-3 tomatoes
-salt and lots of pepper

-in a large pot bring 2 cups of water to a boil, then add quinoa and reduce to simmer for 20 minutes.  Chop the tomatoes, the parsley, mint and the onion.  Place a bowl.  Add the cooked quinoa and mix.  Zest the 2 lemons and add the juice.  Then add the tablespoon of balsamic vinegar and oil.  Mix well and add salt and pepper.  I love the pepper in this salad.

Miso Rum Salmon

Miso Rum Salmon

-1 tablespoon sesame oil
-2 tablespoons red miso paste
-1 teaspoon tamari (soya sauce)
-1 tablespoon brown sugar
-1 oz dark rum
-the juice and zest of a lemon
-pepper
- green onions chopped

-I used a 1.5 pound piece of salmon.  I mixed the above ingredients together and poured on fish letting it marinate for 20 minutes.  I baked at 420 for 10 minutes.  Top with roasted sesame seeds or almonds.

Raspberry Salmon with a Raspberry Lemon Ginger sauce

This is my favourite salmon recipe yet.  It was incredible.  I had left over raspberry sauce which I combined with plain yoghurt for breakfast the next day.  The sauce takes a while to cook.  About 30 minutes.

Raspberry Salmon

-Atlantic salmon (I cooked about 2 pounds of salmon)

-1 oz dark rum

-2 tablespoons raspberry vinegar

-the zest of 1 lemon and juice

In a casserole dish place fish skin side down and place the zest of lemon on top of fish.  In a bowl mix the rum, raspberry vinegar and lemon juice.  Pour over fish and cook at 425 for 10-15 mins.

Raspberry Lemon Ginger Sauce 

-1 pint of  raspberries

-the zest and juice of 1 lemon

-2 tablespoons raspberry balsamic vinegar

-1 tablespoon fresh ginger

-2 tablespoons maple syrup

-2 tablespoons brown sugar

-1 cup red wine or cranberry juice

-in a sauce pan add raspberries, zest of the lemon, ginger, maple syrup, brown sugar and wine or cranberry juice.  Cook on medium to create a thicker sauce.  Serve on top of the salmon