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 … 🙂
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!
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
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
Balsamic OR Apple Cider Vinegar
Extra Virgin Olive Oil
Cayenne Pepper (or pimento)
Dry Mustard Powder
Thyme, Oregano OR Basil
2 Cinnamon Sticks
3 oz. Grand Marnier
1 oz. Amaretto
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.
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!