Salmon with Coconut Rice and Mango Salsa

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Salmon with Coconut Rice

Serves 4 

 This salmon dish will transport you to your Caribbean dream vacay in minutes. The combination of a tangy salsa (hope cilantro dosn’t taste like soap for you…if so simply omit it) with the meaty salmon all on a bed of coconut rice…your tastebuds will thank you! This is the perfect dish to throw together on a hot summer night. For one, it can be prepared ALL in advance and two, it is light and fresh but hearty enough to fill you up.

Every week at my local grocery store, a different type of seafood or fish tends to go on sale. I usually follow the flyer to decide what I’m making that week. This week, salmon was on sale near me, however, go with whichever fish is in season in your area. That way you’re helping the ecosystem by purchasing in season produce and it’s more wallet friendly (double win!). 

 

Pro Tip

  • This makes for a great meal prep recipe as the salmon holds well (up to 3 days in the fridge) and the salsa won’t fall apart. Simply double the recipe and you’re on your merry meal preppin’ way! 
  • Coconut milk, there are many different kinds, I use whole coconut milk for the rice as I wanted a rich coconut flavour. Feel free to use light coconut milk or even coconut water to be on the lighter side. 
  • I baked the salmon, however feel free to grill it, poach it, broil it, whatever your little salmon heart desires. 

Ingredients

  • 4 fillets of salmon (Approx 115-130 g per filet) 
  • 1 cup of white rice
  • 1 cup of whole coconut milk
  • 1 cup water
  • ⅛ red onion chopped 
  • 1 cup cherry tomatoes
  • 1 lemon
  • 1 handful of cilantro 
  • 1 fresh mango (can use frozen) 
  • 1 green pepper
  • 2 tbl olive oil 
  • Salt & Pep 

Directions

  1. Prep your Mise! For the salsa, dice your mango and pepper, corsley chop cilantro and finely dice the red onion (no one wants a biteful of onion) and place in a medium size bowl. Cut cherry tomatoes in half and add to the salsa mixture.
  2. Add juice of half lemon, 1 tbl of oil and a pinch of salt to salsa, toss gently.  
  3. Measure out rice and don’t be lazy here-rice is very dusty, it will need to be rinsed once or twice.Once rinsed, place in a small pot with water, coconut milk and ½ tsp salt. Bring to a boil then simmer for 12 minutes covered. 
  4. While the rice is cooking, rinse fish, pat dry and coat with remaining olive oil and the juice of half a lemon and sprinkle with salt and pepper. Place in oven at 350 for 10 minutes. At the last 2 minutes, turn on the broil for a bit of color. Make sure to set a timer, it will darken quickly! 
  5. Plate a good portion of coconut rice, a filet of salmon and top with salsa and a few sprigs of cilantro.

Summer Pesto Pasta

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 Serves 4

 

Cooking in the summer is hard; there are happy hours (seemingly every day), summer leagues and wanting to actually cook the food you buy, while saving money. I get it, which is why this summer pesto pasta is so easy and fast to throw together. To make this meal more rounded, you can swap the spaghetti for whole wheat pasta and add a protein (grilled chicken, fish or steak). The brightness of the pesto and the tangy and sweet cherry tomatoes add a variety of flavours that will make this pesto your go-to favourite!

 

Pro Tips

  • If you have vegetarian friends omit the parmesan for a cheddar cheese and for vegans, swap out the cheese for a vegan friendly cheese (like nutritional yeast!) or omit it entirely.
  • The broiler is my best friend and worst enemy. Many of my ingredients have been burnt because of my forgetfulness, which may or may not be due to a glass of wine…. Therefore, set a timer! I still do it, so you should too. There is nothing worse than having to throw out burnt food. 
  • Plating Tip: With tongs, grab a portion of spaghetti. As you’re placing the noodles on the plate twist your wrist so the spaghetti turns and holds together without falling apart. 

 

Ingredients

  • 2 cups of fresh basil (set aside a few nice leaves for garish)
  • 1 clove of garlic
  • 1 tbl lemon juice
  • ⅓ cup of olive oil 
  • ½ cup of slivered almonds (reserve ¼ for garnish)
  • ½ cup of grated parmesan cheese (plus extra for garnish)
  • 1 pint of cherry tomatoes (10 oz or 250g)
  • 1 package of your favourite spaghetti
  • Salt

 

Directions

  1. Preheat oven to broil. 
  2. Prep your Mise! Wash and pat basil and tomatoes dry, grate parmesan cheese, toast almonds and set a large pot of heavily salted water to boil (salty like the sea). 
  3. Pesto time! Finely chop basil, mince garlic and coarsely chop toasted almonds; place in a medium size bowl. Add parmesan, olive oil and lemon juice and season with salt and pepper. Mix pesto well and set aside. 
  4. Cook your pasta as per the package instructions. Save 1 cup of pasta water before draining the spaghetti. Place spaghetti back in pot with the reserved cup of pasta water.
  5. While noodles are cooking, place the tomatoes on a parchment or foil lined baking sheet. Cook tomatoes until you begin to see charred spots, 5 minutes, depending on how strong your broiler is, keep an eye on them!
  6. Add  ½ the pesto sauce to your pasta pot and mix well. You may want to add more pesto sauce, however do so with caution, this sauce is potent! 
  7. Top your pasta with a hit of parmesan, a sprinkle of toasted almonds, charred tomatoes and finally top with a basil leaf

Bourbon Goat Cheese Burgers

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From Jim Bean to Wild Turkey 

Serves 4 

Burgers are quite simply the easiest thing to throw together while pleasing all palates. This burger recipe is a family secret but evidently im putting it out to the world…sharing is caring right!? The pillar of this recipe is the burger patty, and my dad made the BEST burgers out there. He would call them “Designer Burgs” because they were just that; Designer and truly delicious. The recipe for the burger patty can be used with any variation of toppings. This version is one of my favourites because it draws a little inspiration from the south with the bourbon and bacon, but the goat cheese evelates it with a tang and freshness. Serve this alongside a pitcher of Bourbon Lemonade and you my friend, have yourself a party. 

Pro Tips

  • These patties can be assembled in advance and thrown on the grill when you are ready to eat. They make for a quick and easy summer dinner! 
  • I use a mixture of beef, veal and pork for the patties. In Quebec, this is the sort of thing that comes packaged together. If you cannot find this at your grocer, look for .3lb of beef, .3lb of pork and .3 lb veal, essentially 135 grams of each. 
  • Grease your grill! Some grill masters may think this cheating but grease your grill up! Spray BBQ pam or any degreaser on your grill to ensure your patties don’t stick. 
  • I mentioned Bourbon Lemonade, one of my favourite cocktails…here is the recipe. You’re welcome my friends. 

Ingredients

Burger Ingredients

  • 1 lb Ground meat (beef, veal and pork mix)
  • 1 pack of onion soup mix (This is the magic ingredient, I personally prefer Lipton) 
  • 1 egg
  • 2 tbl Worcestershire sauce

Toppings

  • 250g goat cheese
  • Sprig of thyme leaves
  • 1 tbl honey
  • 3 tbl bourbon (My personal favourite is Jim Bean) 
  • 12 bacon strips
  • 2 big white onions
  • 2 tbl butter (1 tbl for onions and 1 tbl for brioche buns)
  • Spring lettuce or arugula
  • 6 Brioche buns (smaller size ones)

Directions 

  1. As I always say, prepare your “Mise”! Thinly slice onions, remove thyme leaves and crumble goat cheese. 
  2. Place bacon on a baking sheet lined with aluminum foil and bake for 25 minutes at 350℉. This allows for a quick clean up! 
  3. While the bacon is baking, mix the ground meat, onion soup mix, egg and worcestershire in a medium sized bowl. I use my hands to mix the ground meat to really get it incorporated (I use latex gloves to avoid mess). 
  4. Shape the patties into baseball size balls and press them flat onto a plate and cover with cling film, set aside in fridge. 
  5. Onion time! In a medium saucepan, over medium heat, melt butter and add onions and sugar. Stirring often, allow the onions to caramelize. This should take 10-15 minutes. Once onions are golden brown, add bourbon and cook for another 3 minutes to cook out the alcohol or flambe! 
  6. Saute onions in butter and brown sugar, this should take 10 minutes. Once onions are caramelized, add the bourbon. 
  7. In a small bowl mix the goat cheese, thyme and honey together, set aside. 
  8. Grill the burgers (or pan fry) on medium heat until the internal temperature reaches 160℉. Or until the juices from the burger run clear.
  9. Butter brioche buns with mayonnaise and place in a pan on high heat to crisp the bun until golden brown. 
  10. Prepare the burgers; layer the lettuce on the bottom bun, top it with caramelized onions, then the patty, spread the goat cheese on top, add the bacon and finally the onions. Place the top bun on your designer burger and enjoy!