Grilled Sockeye Salmon
This is a great dish if you use good fish. The ingredients are simple and all you have to worry about is not overcooking your salmon.
2 fillets of sockeye salmon
Salt and pepper
Make sure there are no bones in your fish. Coat both sides of the fish with olive oil and season with the salt, pepper and paprika. Place fish skin side down on a hot grill and cook on one side till almost done to your liking. Flip over for one minute. Remove to a serving plate.
Serve with Swiss chard and beets and top with yellow mango salsa. I made two salsas, one mild and one hot with jalapeno and habanero peppers. To my surprise the salsa was not really hot.
Brown Rice with Figs and Golden Beets
The golden beets came from my garden and are slightly sweet and have a great texture. I have to say that this dish is one of the tastiest dishes I have ever made. This is one of those dishes that is created by looking in the fridge, pantry, garden and anywhere else you have food. I really love how the dish came together. The photo does not do it justice.
2 golden beets
2 cups chicken stock
1 cup brown rice
1 tsp. black pepper
1 tsp. olive oil
4 dried figs, chopped into small pieces
2 green onions, minced
1 handful of cilantro, chopped
Bake beets, wrapped in foil, in a 400 oven until they are tender. Allow the beets to cool before peeling and chopping in small pieces.
Heat the chicken stock in a saucepan until it reaches boil. Add the brown rice and stir. Bring back to a boil, stir and reduce to simmer. Cook covered until the rice has absorbed the liquid and is tender. Season the rice with black pepper.
Heat the oil in a small skillet over medium heat. Add the onions and figs and cook, stirring often, until the onions are soft.
Combine the rice, beets, figs and onions in a serving bowl and top with the chopped cilantro