Okay…so you forgot to set your scale back 10 lbs. before Christmas Season began but never mind, this will put you back on track. It is easy and delicious
This salad will serve 4.
- 2 skinless trout fillets (8 oz. each, 1 inch thick)
- Sea salt, freshly ground pepper
- 2 tbsp. olive oil
- 1 scallion, trimmed and sliced very thin
- 2 large oranges, peeled, white pith removed and segmented
- 1 large, ripe avocado, pitted, peeled and sliced
- 2 cups of baby arugula, spinach, stems removed , break into small pieces if some are too large to be eaten politely.
- 1 tbsp. fresh lime juice
- zest from lime
Preheat oven to 375 degrees. Season lightly with salt and pepper and place in a baking dish large enough to hold both fillets. Drizzle with 1 tbsp. olive oil and sprinkle half of the scallion over the fillets.
Bake until opaque in center (about 10-12 minutes). Transfer to a plate and let cool.
Break the trout into pieces, dividing evenly among the 4 plates. Trop each with the orange segments, avocado and greens. Season with remaining oil, lime juice and a sprinkling of zest.
In a word….yummy!
Seared Steak And Mushrooms With Greens And Ginger
This is a great light, tasty meal with an Asian flair using different spices. Nothing needs to be added except, perhaps, a glass of wine.
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 4 1/2 tbsp. vegetable oil, divided
- 1 tbsp. minced, peeled fresh ginger
- 1/2 tsp. chili garlic sauce
- 2 1/8 tsp. sesame oil, divided (yes I did say 1/8)
- 1/4 cup chopped, fresh cilantro
- 2 x 12 oz. rib-eye steaks
- 2 tbsp. toasted sesame seeds
- 8 oz. mushrooms, quartered
- 8 cups mixed greens
Mix together the soy sauce, rice vinegar, 1 1/2 tsp. vegetable oil and 1/8 tsp. sesame oil in a small bowl. Add the cilantro and stir to blend. Set aside.
Rub 1/4 tsp. sesame oil over each steak. Sprinkle with a little salt and pepper. Press the steaks into the toasted sesame seeds.
Heat 2 tsp. vegetable oil in a non-stick skillet, add the mushrooms and saute until browned, and transfer to a plate. Add 1 tsp. vegetable oil and 1 tsp. sesame oil to the skillet and heat over medium heat.
Add the mushrooms and cook about 8 minutes. Remove to a small bowl. Add the steaks, cooking to the way you like to eat them (3 -4 minutes each side for medium rare). Transfer to a cutting board. Let rest for a couple of minutes. Slice steaks.
Toss the salad greens with the dressing in a small bowl, divide equally on 4 plates, top with the steak slices and mushrooms.
Pour 4 glasses of wine and enjoy the evening.
Maui Prawns With Papaya Salad
Loving Maui like I do, and sitting here looking at the rain, this will take me back to my happy place and so will these prawns. Too yummy!
- 3 tbsp. light salad oil
- 20 prawns, peeled and cleaned
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger, grated
- 1 shallot, finely chopped
- 2 tbsp. oyster sauce
Heat the oil in a frypan and add the prawns and cook until opaque and pink (about 3 minutes). Then add the shallot, garlic and ginger and cook for 2 minutes. Add the oyster sauce and stir to combine well. Remove from heat and set aside. Do not overcook or the prawns will become tough.
Salad Ingredients
- 4 cups mixed spring mix greens
- 1 Ataulfo mangoes, peeled and thinly sliced
- 1/2 cup macadamia nuts, chopped
- 1 avocado, cut into small pieces
Dressing
- 2 tbsp. soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 shallot, finely chopped
- 1 tsp. fresh ginger, freshly chopped
- 1 garlic clove, grated
- 2 tbsp. sweet chili sauce
- 1/2 cup light salad oil
To serve, toss the greens with just enough of the dressing to coat. Mound on a plate or pretty bowl and arrange the mango slices and prawns on top of the greens. Sprinkle with the chopped nuts and serve immediately with warm buns and, if you insist, a glass of chilled white wine.
Okay, rain all you want….this will make everyone feel happier, right?
Provence in Canada
We just drove back from the southern Okanagan and believe me, the Oliver Chamber of Commerce is missing the boat.
They should be promoting tours. The colours: reds, oranges, yellows, purples, greens, deep golds….it reminds me so much of Provence, France.
Everyone should make the trip to Oliver, Osoyoos and Keremeos in the late Fall.
Spectacular!