I'M always looking for new and interesting ways to cook salmon.
It's a favourite dinner in our house, and with its abundance of nutrients, it's a great choice for heart-healthy eating.
Though you might not be able to find fresh salmon at this time of year, frozen is a perfectly acceptable alternative. Broccoli salad adds another punch of vitamins, and although the following rhubarb tart recipe is admittedly an indulgence, a modest serving won't do any harm, especially if you take a brisk after-dinner walk to work it off.
HOISIN-MAPLE SALMON
3 Tbsp hoisin sauce
3 Tbsp pure maple syrup
1 Tbsp Chinese hot chili sauce
1 tsp Dijon mustard
1 tsp Asian sesame oil
One 1½ pound salmon piece, skin on
Preheat oven to 425 degrees.
In a dish just large enough to hold the salmon, whisk together the hoisin, maple syrup, chili sauce, Dijon and sesame oil.
Place the salmon in the mixture, skin-side up. Let marinate while oven preheats. Line a baking sheet with foil and oil the foil.
Place the salmon on the sheet skin-side down; spoon remaining maple mixture over salmon. Bake until salmon is just cooked and starting to flake, 15 to 18 minutes.
With a large spatula, carefully remove salmon from baking sheet to a cutting board, leaving skin behind.
Slice salmon into serving-size pieces. Makes four servings.
BROCCOLI SALAD
4 cups small broccoli florets, blanched for 30 seconds in salted boiling water (you can omit the blanching if you prefer the broccoli raw)
1 cup sliced celery
½ cup dried cranberries
½ cup coarsely chopped salted cashews
1 ?3 cup light mayonnaise
¼ cup plain low-fat yogurt
2 Tbsp sugar
1 Tbsp white vinegar
Combine the first four ingredients in a large bowl. In a small bowl, whisk together the remaining ingredients; pour over broccoli mixture and toss well to coat. Chill for one hour before serving. Makes four to six servings.
RHUBARB STREUSEL TART
1 nine-inch unbaked frozen deep-dish pie shell
3 cups sliced fresh rhubarb (approximately one-inch pieces)
2 ?3 cup whipping cream
1 egg
¼ cup packed brown sugar
1 tsp vanilla ½ tsp cinnamon Streusel topping:
½ cup all-purpose flour
1 ?3 cup packed brown sugar
¼ cup cold butter, cut into cubes
¼ cup chopped toasted pecans (optional)
Softly whipped cream, if desired
Preheat oven to 425 degrees. Place pie shell on a baking sheet; spread rhubarb pieces evenly in the shell. In a medium bowl, whisk together cream, egg, sugar, vanilla and cinnamon. Pour cream mixture evenly over rhubarb. To make topping: In a medium bowl, whisk together the flour and sugar until combined. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in pecans, if using.
Sprinkle topping evenly over tart. Bake for 10 minutes, then reduce oven temperature to 350 degrees. Bake for another 35 minutes or until pastry is golden brown and filling is bubbling. Serve warm or at room temperature, topped with whipped cream if desired. Makes six servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
