Tuesday, April 28, 2015

Salmon & Salad Recipe

Since we have a freezer full of wild sockeye salmon (husband is a fishermen) it's always a last minuet go to because it thaws so quickly. 

I barley ever cook with recipes and usually just make stuff up, so here's the best way to explain what to do!

Beet Salad
Dice about 6 small beats into small chunks
dice 1 yam into small chunks
Place beats into an oven dish, drizzle with olive oil and a pinch of salt.
Bake beets for 20 mins at 400
Remove from oven and add yams, place back into the oven for 30 min.
Once baked I transfer them into a bowl and let cool for at least an hour.
Chop up about a cup of spinach or kale and add to salad once the beets and yams are cold.
Add 1/2 cup of goat cheese crumbles, salt, pepper, and drizzle with balsamic reduction.
Toss salad!

Moroccan Couscous Salad
1.4 cups of Israeli couscous (follow cooking instructions on packaging)
this is the big pearl couscous, I found it at costco. 
Once it's cooked let it cool in fridge for about half an hour or more, stirring occasionally.
Add half a cup raisins
half a cup roasted almond slivers
half a cup diced apricots
1 cup chopped fresh cilantro.
1 tbls of curry power (or more depending on the more flavour you'd like)
drizzle with a good amount of olive oil, and squeeze half a lemon.
Salt, pepper, and 1/2 teaspoon of ground cinnamon.
Toss and it's ready!

side of wild sockeye salmon
drizzle with olive oil, maple syrup.
rub about 2 tbls of brown sugar all over the top of filet. 
Bake at 400 for 15 mins.

It's so good, I would highly recommend both salads!
Like I said though I usually just make things up as I go so you can play with the amount of each ingredient or even add things like cherry tomatoes to the couscous salad!!!


1 comment:

  1. OMG! This looks delicious! I love beets so beet salad is right up my alley. Cute plate too!!!


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