Spicy Thai-Style Salmon Salad

Jan 11, 2016

Tired of plain old grilled salmon? This light and flavourful Thai-style salad is a spicy alternative for those looking for a little variety. This dish is easy and quick to make – 40 minutes or less.

Makes: 4 servings

PACKING HEAT! Thai red chili peppers register anywhere between 100,000 to 225,000 units on the Scoville heat scale. Scorching!

INGREDIENTS

• 1/2 cup shallots, peeled, thinly sliced
• 2 teaspoons brown sugar
• 1 Tablespoon red chili powder
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 2 Tablespoons Thai or red chili peppers, diced
• 1 Tablespoon vegetable oil
• 1 1/2 lbs fresh salmon fillet
• 1 small onion, thinly sliced
• 1/4 cup chopped fresh basil

DIRECTIONS
1. Preheat oven to 400ºF.

2. In a small bowl, gently whisk together shallots, brown sugar, fish sauce, chili powder, Thai chili pepper, and lime juice. Set aside.

2. Brush salmon fillets lightly with vegetable oil. Place on a baking sheet and cook until cooked through and flaky. Remove from oven and let cool.

2. Break salmon fillet into large chunks. Place in a bowl and add onion, fresh basil and the dressing. Gently stir until everything is well coated.

3. Spoon mixture over a bed of fresh mixed greens, garnish with fresh mint leaves and serve.

Creamy Bermuda Carrot Soup

Jan 11, 2016

Bermuda carrots are now in season and readily available. Try these sweet, locally grown, gems in a creamy puréed soup. Packed with beta-carotene, this healthy, delicious soup is sure to lift your spirits and warm your soul on a damp, chilly day. Ready in just over an hour, you can have dinner on the table in no time. Serve with salad and warm crusty bread for a complete and satisfying meal.

Prep: 20 min  Cook Time: 40 min  Total: 1 hr 15 min

INGREDIENTS

• 1/4 cup butter, cubed
• 2 1/2 cups sliced carrots
• 1 clove garlic, minced
• 1 large Russet potato, peeled and cubed
• 1 cup chopped onion
• 1 stalk celery, chopped
• 3 cups chicken or vegetable broth
• 1 teaspoon ground ginger
• 1/2 cup heavy cream
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

DIRECTIONS
1.   Heat butter in a 4-quart saucepan over medium heat; add onion, celery, garlic and ginger. Cook until onions are soft and translucent. Add carrots, potato and chicken broth. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes.

2.  Transfer soup in batches to a food processor; blend until smooth.Return soup to the Dutch oven.  Alternatively, use a handheld immersion blender to purée until smooth. Stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.