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Archive for the ‘Fish’ Category

WILD SOCKEYE SALMON WITH MANGO SALSA!


salmonmangosalsa

An old friend came to visit and requested the salmon I made 10 years ago … Ummm … which one??? I have made so many different salmon meals – different ingredients, different cooking methods and … I create the dish according to time and ingredient availability, weather, palate desires – in other words … what we feel like eating (light, comfort, spicy, etc) and what I am able to put together with the ingredients I have and the time available! So … “we were having Margaritas and you cooked it on the grill” really doesn’t give me much to go on.

Time for a new invention. I had purchased a box of Ataulfo Mangos that were ripening fast, ergo must include them in this meal.

The mango salsa was done and then we went out hiking. By the time we returned home we were starving and time was off the essence. As you can see there isn’t much food left in the plate in the above photo … It smelled and tasted soooooo YUMMY that we had wolfed down half our food before I remembered to take a photo!

Creative juices flowing here is what I created!

Mango Salsa (I used 8 Mangos)

Cube 8 Mangos
6 large cloves of Garlic – finely chopped
2 Tbsp. of Capers OR (use fresh Blueberries or Raspberries)
5 Green Onions (Spring Onions) – chopped fine
5 Tbsp. Roasted Red Pepper – chopped
2 Tbsp. Fresh Squeezed Lime Juice
Cilantro – added when served (optional) or Basil!

Cilantro may be added to the salsa before serving – chop some in a small bowl and serve on the side or sprinkle on top. Don’t add it into this mix as it will wilt in a day and change the flavour of the salsa.

Add all ingredients (except Cilantro) in a large bowl and mix them together well. Cover and set aside. May be refrigerated in a sealed container (NOT PLASTIC) for up to 5 days. Sometimes 6 … 🙂

Wild Sockeye Salmon (1 Large Filet)

In a small bowl combine the following ingredients:

2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Miracle Whip
1 1/2 Tbsp. Dijon Mustard
1 Tsp. Black Pepper
1 Tsp. Garlic Powder (or use Fresh Garlic)
1 1/2 Tsp. Paprika
1 Tbsp. Dried Basil

Blend well. Once it is blended add while stirring:

1 Tbsp. Tamari (or Japanese style Soya Sauce)
1 1/2 Ounces/ 5 ml of Orange Juice

Blend very well.

Chop up as much fresh Ginger as you like.

Wash Salmon. Pour a little olive oil in a baking dish. Place Salmon skin side down and completely cover with above mixture. Sprinkle fresh, chopped Ginger on top.

Cook for approximately 15 minutes at 350°- depends on the size of the Salmon filet and the type of oven you have. The Salmon juice in the pan should be bubbling, clear and a little brown. If you have a thin filet you may broil it – two notches below the broiler otherwise the sauce will burn! Or you may place it on a grill sheet/pan/aluminium foil on the barbecue at 400° for about 15 minutes.

Category:

Dairy-Free, Delicious, Diet, dinner, Fish, Fun, Gluten-Free, Simple, weight loss

New Year, New Beginnings … New Book!


Happy 2015! It’s a new year, a new beginning and a new book!

So … You Want to Get Laid Tonight?
A how-to guide for a romantic dinner that won’t have you watching TV afterwards!

What happens after dinner … in the bedroom, the living room or, heck!, on the kitchen floor … is up to you … provided you are with a consenting adult!

What the book will do is offer a selection of Romantic, Erotic foods, how to cook and eat them, the setting, the food, the fun, the ideas … date friendly (sex enhancing) dinners and more!

Tantalizing aromas, sauces glistening on your lips, nibbling a tasty morsel offered, finger licking and lip wetting deliciousness …

Whew! Need a moment …

Okay, back to the food …

Garlic, usually a no-no for romantic dinners, will be on the menu … too many excellent qualities in garlic to exclude it. How you cook the garlic is the key.

Cucumbers, parsley, lemons are great breath fresheners (after the garlic)! Let me show you how and why.

Spicy, Sweet, Sour, Savoury, Salty … a cornucopia of tastes … Kiss as each new flavour is sampled … sharing flavours with a kiss is so erotic!

There will be plenty left for a midnight foray to the kitchen too … All you do is follow the DIY guide and have fun! 😉

All Gluten and Dairy Free … of course!

Stay tuned! More to come …

Category:

Aphrodisiac, Book, Dairy-Free, Delicious, Fish, Fowl, Fun, Gluten-Free, Info, International Cuisine, Romance, Sexy, Simple

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Berried Salmon


Thought I might try a little native twist to the wild sockeye salmon tonight …

This is completely new and untried (by me)!

Drizzled a little olive oil over all three pieces of salmon … ’cause olive oil is sooo good with almost everything!  This part is not native but … creative license … a lot of this recipe is not … 🙂

Looks Delicious!

Before The Oven!

Then drizzled a little REAL CANADIAN maple syrup over all.  A splash of Tamari Sauce (wheat-free) and a heaping tablespoon or more of minced, fresh ginger.  At this point I couldn’t decided whether to add anything else … garlic, dijon mustard, spices, herbs … so decided on nothing else … just fresh blueberries.  Probably about 1 cup of fresh, delicious blueberries were poured on top.  Popped the pan into the oven at 375° for about 20 minutes and immediately tasted, almost burning my mouth!  Blueberries and salmon definitely go together well but I think it needs a little something extra.  Definitely a little too much ginger – a little less or none at all next time … Perhaps mustard?  Horseradish?  More maple syrup?  Will definitely keep refining this recipe and keep you up to date!

Light, Refreshing, very berryish!

Category:

Daily, Fish

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Valentine’s Day Menu!


This dinner will leave you feeling light, sated, relaxed and full of energy for the night ahead … The foods used for this menu are flavourful, nutritious and are said to have aphrodisiac qualities … Perfect for a romantic meal!

Watch the video!

Here’s what you will need:

1 Squash; either butternut or acorn
2 Halibut Fillets
8 Spears of Asparagus
1 Ripe Tomato
Salad Greens
1/2 Cup Dairy & Gluten-Free Chocolate Chips or Chunks
1/4 Cup Frozen Blueberries
2 Tbsp. Frozen Raspberries
Parsley or Fresh Basil
4 Scallions/Green Onions
1 Lemon
1 Orange
Balsamic OR Apple Cider Vinegar
Extra Virgin Olive Oil

Spices/Herbs
Paprika
Cinnamon
Black Pepper
Cayenne Pepper (or pimento)
Dry Mustard Powder
Thyme, Oregano OR Basil
2 Cinnamon Sticks
Vanilla

White Wine
3 oz. Grand Marnier
1 oz. Amaretto

METHOD

1. Wash the squash on the outside and cut in half, lengthwise.  Scoop out the seeds with a spoon and discard.  Place cut side up on a pan and drizzle with olive oil.  Sprinkle liberally with cinnamon.  Flip over so cut side is down.  Place in oven at 350° for approx. 45 minutes.  It is done when you can easily press it with a spoon.  Remove, scoop out “meat” and any liquid  remaining in pan, place in bowl and mash/whip until light and fluffy.

Cooked Butternut squash

2. Cut Tomato in half (not through stem part but through the middle).  Place in a small pan, cut side up.  Sprinkle a little water on the bottom of the pan – not on the tomato!  Place in oven with the squash for only 20 minutes.  Remove and set aside (still in pan!).

3.  Snap off woody ends of Asparagus and save in a freezer bag, (great for soup broth!).  Wash and lay in a pan – single layer.  Place in oven at the same time as the Halibut.

4.  Wash Halibut, arrange in a pyrex or corningware dish that just fits it – not too big of a dish.  Pour approx. 1/2 cup (or more) white wine over all.  Drizzle about 1 Tbsp. olive oil, sprinkle liberally with paprika and add a light dusting of mustard powder.  Chop up the parsley and green onions, sprinkle over each piece of fish.  Place in oven with asparagus when the squash is almost done (10 minutes of cooking time left).  Fish and asparagus will cook for approx. 20 minutes.

      

5. Before removing and mashing squash, add approx. 1 Tbsp. frozen raspberries to 2 Tbsp. olive oil in an ovenproof dish and set in oven for 2 – 3 minutes.  Arrange salad greens in a pretty bowl.  Remove raspberries from oven and mash – carefully, add at least 1 tsp. or more of thyme, basil or any herb you like, add 1 tsp. balsamic vinegar, a pinch of salt/pepper (if desired) and pour over salad greens just before serving.

6. Mash/whip the squash.

7.  Remove the asparagus and place in a serving dish, a little olive oil, a squeeze of lemon, shake of black pepper and a sprinkle of oregano or thyme.

A few slices of peppers added but not necessary!

8.  Place tomato on top rack, 4 inches from broiler.  Move halibut to very bottom rack.  Put broiler on high for 3 – 5 minutes – watching carefully, don’t want to burn the tomato halves, just brown them!  Drizzle with olive oil.  Sprinkle with a little fresh garlic before or after cooking (or not), or a little pinch of salt & pepper.

9.  Serve!

This dinner takes less than an hour to prepare, from start to finish, which gives you time to set the scene and pamper yourself!

Dinner is served with the remaining wine – plenty to savour.  Dessert is served with a Blueberry Tea – in a cup or large brandy glass, pour 1 1/4 oz. Grand Marnier and 1/2 oz. Amaretto.  Add one slice of fresh orange – rind and all, and one cinnamon stick.  Pour orange flavoured tea slowly over the cinnamon stick.  I like to drink a bit and add more tea – keeping it warm and flavourful for a long lasting night cap!

Speaking of Dessert … 1/2 cup chocolate chips or chunks, 1/4 frozen blueberries (or fresh if available), 1/2 oz. Grand Marnier, a 1/2 tsp. of vanilla and a small pinch of cayenne pepper.  All in a small pot, set on low until it all melts and blends together.  This can be poured over dairy-free ice-cream or a baked banana.  Make it the night before and spoon into small cups lined with parchment paper or muffin tin liners.  Leave to set and enjoy a lovely, soft, creamy, libido enhancing treat … Enjoy!  Chocolate mixed with pimento is a true aphrodisiac!

A small velvety smooth, soft, chocolate delight!

Category:

Festive Days, Fish

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Halibut, Leeks & Potatoes …


So simple, so yummy!

1 Leek per person – cleaned, outside layers (2-3) removed, cut in rounds
4 Potatoes – washed, sliced
Liberal Drizzle of Extra Virgin Olive Oil
1 cup of white wine – cheap chardonnay/sauvignon blanc/pinto grigio – save the pricey stuff for you and your guests/family.
Garlic – if desired – as much as you like!
Black Pepper – shake it all over … 😉
Herbs – any one or two or three of the following: Parsley, Lemon Grass, Rosemary, Thyme, Basil, Savory, Marjoram, Herbs de Provence, Dill … anything but Oregano!

Layer potatoes on bottom of pan/Pyrex dish, arrange leeks on top.

Ready for "dressing".

Pour oil & wine over all.  Add remaining ingredients.  Always add the liquid before the spices/herbs!

All dressed and ready to go!

Cook in 350° oven for approximately 1 hour or until it looks like this:

All done, Yummy!

Next, the Halibut!

1 Fillet for each person
4-6 Green Onions/Scallions – chopped fairly fine
Cilantro/Fresh Basil/Fresh Parsley – chopped up – just a bit.  Any of these fresh herbs are perfect for the fish.
Extra Virgin Olive Oil – enough for a liberal drizzle over each piece
White Wine – use the same as for the Leeks. A good pour over all – approx. 1 cup
Paprika – see picture
Garlic – not too much (1 clove) – don’t overpower the delicate flavour of the fish
Mustard Powder – just a sprinkle for a little spice or use Chili Peppers – again … just a light sprinkle!

Wash fish – really any white fish will do for this dish. Place in Pyrex or corning ware dish.  Drizzle EV olive oil over top, pour white wine on all pieces of fish.  Add paprika, garlic (if desired), mustard powder.

A little spice flavour!

Top with green onions and cilantro/basil/parsley.

Topped up for cooking

Place in oven with the leeks, 40 minutes after leeks have begun cooking.  bake for 20 minutes – depending on thickness of fish.  Test with a fork – if it flakes easily, it’s done.

Mmmmm.... Hungry?

That’s it!  Simple & Yummy … Enjoy!

Category:

Fish

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