Don’t Visit B.C. Without Eating Salmon!
Salmon is one of the most loved dishes of the Pacific Northwest! During spawning season it’s really amazing to visit the condensed salmon population in the rivers and lakes. I remember seeing so many salmon a few years back I literally could’ve walked out of my boat stepping on them to the shore. From Vancouver up to Alaska the bright pink color stands out at the fish market like a fabulous friend.
Why It’s Awesome
Traditional Tex-Mex is all about refried beans and beef. This dish spins it with healthy black beans and super foods such as lima beans, peppers and tomatoes. Bright colors burst from your plate and non-dairy cheese feels like an indulgence. Very instagrammable – tag me @icatsmiley or #catsmiley to show me how it went!
Ingredients (1 Portion Meal)
1 inch Ginger Root
Spice to Taste: cumin
1–2 Sprigs Cilantro
3 oz Wild Salmon
1 cup Cooked Brown Rice
½ small Carrot
Handful of Spinach.
How We Make It At WFV
Preheat oven to 350°F/180°C.
Prepare fish by squeezing lemon over the fillet and placing it on aluminum foil. Cut ends of snap peas, slice zucchini, chop spinach. Chop cilantro finely. Peel ginger and chop into ne pieces. Pour a few tablespoons of broth into a pan and cook over medium heat until it bubbles. Add cilantro, ginger and spices, then zucchini and snap peas.
Cook until tender and add the rice. Stir with a wooden spoon for a few minutes on high heat. For the salad, peel and grate carrot, mix into raw spinach. Dress with freshly squeezed lemon juice.
Check the salmon after 15–20 minutes. Put the tip of the knife into the middle – it should be pale pink inside. Serve with ground pepper (try not to add any table salt).
Calories 393 | Carbohydrates 57g | Protein 29g | Fat 6g
Now It’s Your Turn!
Need a bit more calories than this? Add avocado for some healthy fat. You can also choose a bigger salmon, and cook it in olive oil on the pan. However you tweak it, this recipe is made to impress! Easy, healthy and less than five dollars per portion with basic ingredients that you can find pretty much anywhere, any season. Happy cooking!