>Salmon Skewers with Maple-Mustard Glaze and Salad with Lisa’s Delicious Salad Dressing

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My first three days in Canada passed by so fast, so here’s a short impression for y’all before we get to the good part: the recipes!!

Tuesday June 9th: this was a lazy day, all about planning my visit and trying out Lisa’s new hot tub
Kim and Lisa in the hot tub!
Wednesday June 10th: Lisa had to finish some work so I went shopping and afterwards we met Andrea and her daughter Tea at a BBQ.

Andrea and Tea at the BBQ

Thursday 11th: today started with a visit to St. Jacobs Farmers Market, where I bought some mango and cherry fruitbread, blueberries (soooo much cheaper than home), apple fritters, a cute sterling silver ring and some maple syrup ofcourse.

Marie from A Year at Oak Cottage advised us to visit Anna Mae’s Bakery & Restaurant in Millbank and we were happy to oblige: we had a lovely meal!
I really enjoyed my Grilled Chicken Breast with a Cheesebun, Corn and French Fries.
The fries were coated in something that looked like breadcrumbs and tasted delish: a simple, good and wholesome meal.

We then took a Lemon Meringue Pie with us to have coffee at Deb’s place where we shared half of the pie.

Back to St. Jacobs to do some more shopping, I ended up with some kitchen utensils, some chocolates (duh….) and fell in love with both an angel ring and a necklace with three hearts dangling on it, one heart says live, one says love and the third says laugh. Soooo cute.

We had some salmon skewers laying around in the freezer, I wizzed up this lovely glaze from Canadian Living, we changed the recipe a bit ’cause we didn’t have a cedar plank laying around, and Lisa grilled the salmon, some veggies and threm together a lovely salad with dressing. Everthing was soooooo yummy!!!

Salmon Skewers with Maple-Mustard Glaze
4 salmon skewers (ready bought President’s Choice, 320 gram)
1/8 cup maple syrup
1 tbsp grainy Dijon mustard (we used regular non-grainy Dijon mustard)
1/4 tsp salt
1/8 tsp pepper
In a small bowl whisk together maple syrup, mustard, salt and pepper; brush half over salmon skewers. Place skewers on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture until salmon is done, about 10 minutes.
Lisa’s Delicious Salad Dressing

1 garlic clove

2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
Finely dice the garlic, put in small bowl together with the olive oil, balsamic vinegar and honey and whisk together. Pour over salad and enjoy!

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Posted in Fish, Salad. 6 Comments »

>CEiMB: Crispy Fish Fingers

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Uhm yeah….. So I prepared this post before leaving for my trip to Disneyland and Paris, added my pictures and totally forgot to publish it….. O well, here it is!!


This weeks recipe for Craving Ellie in my Belly is Crispy Fish Fingers, it was picked by Anne Lossing of Rainforest Recipes.

I decided to use some tilapia fillet as it was on sale. I also added about 1/4 teaspoon of cayenne pepper to the flour as some of the reviews on the Food Network site said they were a bit bland.


I still thought these could have used a bit more spice, but adding some more sauce to the fishfingers also helps ­čśë


The recipe can be found at Food Network or at Rainforest Recipes.
Go check out what my fellow Elie-sitas thought of this one here!

Posted in CEiMB, Fish. 7 Comments »

>CEiMB: Salmon with Sweet & Spicy Rub

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First of all I want to remind y’all that the deadline for my giveaway is midnight Dutch time tomorrow, so if you would like to win a cute little cookbook with typically Dutch recipes (written in English) go here!!!

This weeks Craving Ellie in My Belly is fishy…. I don’t do fishy…. Okay, that’s me exaggerating just a little bit. I eat absolutely no sea food and very little fish, I’m simply not the biggest fan. I do eat some salmon or tuna every now and then, ’cause I know it’s real healthy and good for you.

Pam of Lobster and Fishsticks chose Salmon with Sweet & Spicy Rub and boy am I happy she did: this was an amazing dish, I will eat salmon more often now!! I loved the way the sugar and the chilipowder worked together, yum!!! Defintely another dish that I will make again! So thanks Pam for picking this one!

I decided not to make the lentil dish the salmon is normally served with, but served it with green asparagus and mashed potatoes. Instead of cooking the asparagus I went for a wonderful stirfry with red pepper, shallots and garlic. A perfect combo!! The salmon is 7 WW Points per serving, the stirfry is only 0,5 WW Points, believe it or not!

Go here to find out what my fellow Ellie-istas thought of the sweet and spicy salmon.
The recipe for the salmon can be found over at Pam’s, here’s my recipe for the stirfry:

Asparagus stirfry (2 servings)
500 grams asparagus
1 tbsp olive oil
1 red pepper
2 shallots
1 clove of garlic
salt and pepper to taste

Cut of the end of the asparagus, wash them and slice them into threes. Heat the olive oil in a pan at medium heat and add the asparagus. Dice the red pepper and shallots and add them to the asparagus, cook untill the red pepper and shallots are soft. Squeeze the garlic clove above the pan and cook for a bit more, add some salt and pepper to taste.
Enjoy!!

Posted in CEiMB, Fish. 9 Comments »

>Crunchy Salmon with Stewed Red Peppers

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This is my 99th post. Stay tuned for my 100th post as it will not only feature a recipe,
but also a giveaway!!!!
Ow and that post will probably be posted on Tuesday…..

I don’t cook a lot of fish or meat. I don’t mind eating vegetarian….
Meats I buy and cook are normally chicken and beef, but they have to be
boneless, skinless and without lots of fat.
I only buy salmon, tuna, vissticks and freshly backed kibbeling.
Again I don’t like bones and prefere the fishes to be skinless….
Salmon was on sale at the supermarket this week, so I had to buy some.
This a recipe from one of my newest cookbooks: Feel-Good kookboek by Ainsley Harriott.

Ainsley Harriott is an English chef, here in Holland he is known because of Ready Steady Cook,
a cookery serie he presents. If you want to read more about him, go here.


Crunchy Salmon with Stewed Red Peppers
(4 persons)

4 red peppers, quartered and seeded
2 garlic cloves
6 tbsp olive oil
2 onions, mediumsized, sliced into rings
120 grams passata
2 anchovies in oil
2 tbsp basil, coarsely chopped
4 salmon filets, 150 grams with skin
salt and pepper

Cut the peppers into slices about 1 centimter wide. Crush the garlic cloves with a knife.
Heat 4 tablespoons of olive oil in a big pan. Add the red pepper, onion and garlic, add salt and pepper to taste, cook for about 10 minutes on low heat until the peppers start to soften.

Add the passata and anchovies to the pan. Cover the pan, lower the heat and let simmer for about 30 minutes until the peppers and onion are ‘soft like butter’. Remove the garlic cloves, add the basil and taste to see if more salt or pepper is needed.

Score the salmon skin four or five times and sprinkle both sides with salt and pepper.
Heat the remaining two tablespoons of olive oil in a pan, add the salmon fillets, skin faced down and cook for about 3 minutes. Turn the fillets over and cook for another 2 minutes
until they are cooked.

Serve the salmon with the red peppers and some spinach.

Posted in Fish. 3 Comments »