Now that the winter holidays are over, my body needs to recover from all that pork I’ve been ingesting. Craving some fish, I got some salmon from T&T and looked for a quick recipe for it. The BC Salmon Marketing Council webpage offers quite a range of easy recipes for salmon, so I got some inspiration from them. I had some frozen green beens and decided to use them. Here are the instructions:
Basil Mustard Salmon: You will need a chunk of salmon, Dijon mustard, dried basil, oil, vinegar or fresh lemon juice, salt and pepper.
- In a small bowl, mix together oil, fresh lemon juice (or vinegar), dried basil, salt and pepper.
- Pour the marinade over the salmon, then spread a teaspoon of Dijon mustard on top of it (enough to cover the salmon chunk). Leave to marinate for 1 hour – 24 hours in the fridge.
- Place salmon in a tray and cover it with aluminum foil. Put in the oven (350F) for 20 minutes or until done.
Garlic Green Beans Salad: You will need frozen green beans, oil, vinegar, garlic, salt and pepper.
- Boil the green beans.
- Drain and put in a deep bowl.
- Add oil and vinegar, salt and pepper, and a crushed garlic clove. Mix well.
Polenta: Really easy to make and a good substitute for bread. You will need the yellow cornmeal you find in SuperStore or Safeway in the bulk section. It’s pretty hard to give precise instructions on the quantities needed, but try it once and you’ll know how you want it done.
- In a large pot, heat water.
- Just before it starts boiling, start adding the cornmeal. I usually use some 5-10 tablespoons for 1 L of water. Add salt.
- As you add the cornmeal, you will need to mix constantly. Use a wooden spatula. Put a lid on and let boil for 5-6 minutes.
Polenta comes in various consistencies. If unsure, check this link.