Monday, February 28, 2011

Three Health Tips from Prevention Magazine

I've gotten into Prevention magazine lately and have been enjoying the variety of tips and tricks I've found therein.

So much so, I decided to share three of my recent favourite "words of wisdom" in today's blog.

Starting with:

1. Talk to your spouse like a stranger.

The idea being that we tend to be more attractive to strangers than we are to our significant others, because we're nicer to people we don't know. Apparently conversing with your partner as though you were meeting for the first time, will not only spice things up, it will actually make you feel happier.

I've decided to try this the next time The Man I Married has gas.

Where I would normally rant and rave and wildly spray Lysol in the vicinity of his posterior, I will instead calmly, and with love, exclaim "Aren't you clever!"

And will let you know if it makes me feel any happier.

2. Eat in the presence of a man

According to the good people at McMaster University, women will consume almost twice as many calories when they eat in groups with other women than if they eat alone or with a man.

I'm thinking, though, that when they say "eat with a man," they must mean one of those guys you don't know very well.

The same ones around whom you're trying to make a good first impression.

Because to see me going to town on a rack of ribs in front of my husband would pretty much blow the other theory right out of the water.

However, it does give me pause.

I find myself wondering if treating the Man I Married like a perfect stranger will not only make me feel happier - might it also trim a few inches off my rear end?

Again, I will keep you posted.

3. The next time you're feeling stressed, sniff a lemon.

Researchers have found that a property in lemons called linalool will reduce the activity of stress genes.

Which gives me my final self care strategy for the week: When the husband gets gas, I will keep a lemon on hand to smell prior to treating him like someone I don't know.

And that's the blog!

Happy Monday everyone!!

Saturday, February 26, 2011

Cooking for Two: Roasted Chicken Breasts Stuffed with Spinach and Prawns with Mushroom Sauce

Life is filled with so many dips and turns, changes, and upheavals it's sometimes difficult to keep track.

And with each change, the opportunity to re-invent and re-define ourselves.

One of life's little known secrets is that we will each have the occasion to experience new versions of who we are; for most of us this will occur many times over.

I am currently in such transit.

After having defined myself as "mom" in its many incarnations: "mommy of toddler," "science fair guru," "soccer mom," and most recently "mother of a teenage boy," it is an odd transition to find myself, now, as "mother of an adult child."

Especially in the arena of groceries and cooking.

I have been so used to shopping and cooking for a hungry teenager and his multitude of friends, that I'm just now getting the hang of not having to buy bulk.

I also have to adjust my recipes because I no longer need to cook things that serve 6 or 8.

So last night I came up with one of my first "dinners for two."

I had boneless skinless chicken breasts, spinach, prawns, and mushrooms kicking around and began to conceptualize a dish using these elements - perhaps stuffing the chicken breasts with the spinach and prawns and then making a mushroom sauce to drizzle over.

Not only is this dish straight forward and easy to put together, it's absolutely delicious and one of the rare meals I would deem as "Book club worthy" meaning it was good enough to serve to the food savvy members of my book group.

High praise indeed.

***

As I move forward and turn the page on an already written chapter of my own life's book, I do so with gratitude.

I have raised a son.

A human being of worth and integrity who is out in the world making his own difference; and though my days as mommy have reached an end, I'm excited about the many adventures still to come.

Connected to that, I take great pleasure in the fun of playing "mad scientist" in the kitchen coming up with new dishes and flavours to share with all of you.

I hope you enjoy...

Roasted Chicken Breasts Stuffed with Spinach and Prawns
For printable recipe click HERE
















Ingredients - Stuffing
  • 1/2 package frozen spinach, thawed
  • 6 cooked prawns cut into bite size pieces
  • 2 Tbsp cream cheese
  • Zest and juice of half a lemon
  • 1 Tbsp chopped fresh chives or the green part of 1scallion chopped
  • 2 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
Mix the above ingredients together starting with the cream cheese, lemon juice, garlic, and chives and then add the next ingredients one by one. Set aside.

For the chicken...

Pound 2 boneless, skinless chicken breasts until they are thin and easy to roll. Brush on either side with extra virgin olive oil. Sprinkle with salt, pepper, garlic powder, and thyme (about 1/8 to 1/4 tsp each)

Place an equal amount of stuffing on each breast and then fold together using toothpicks to hold them together.

Heat one Tbsp extra virgin olive oil in a large non-stick skillet and sear the chicken on either side

















Until golden brown

















Place chicken breasts on a cookie sheet sprayed with PAM and bake in a 350 oven for 40 minutes.

















For the Mushroom Sauce

Ingredients
  • 6-8 button mushrooms, sliced thin
  • 2 cloves minced garlic
  • 2 Tbsp butter
  • 1 Tbsp flour
  • 1 cup low sodium chicken broth
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp thyme
Directions
  1. Saute the mushrooms in the same pan and oil the chicken was browned in. Saute until golden and the mushrooms begin to lose their water.
  2. Add the butter to pan and melt
  3. Add the garlic and stir just until it sizzles
  4. Add the flour and stir to form a roux
  5. Add the stock, vinegar, and seasoning. Stir to let thicken, and keep warm to serve over chicken.


Friday, February 25, 2011

One of Those Days

Ever had one of those mornings where nothing seems to go right?



I know, dumb question, of course you have.

Well I had one today - a double wand morning and it wasn't pretty.

A "wand in the eye morning," as any makeup wearer can attest, is the ultimate harbinger of doom, indicating with amazing accuracy, a bad day ahead.

It occurs when you're rushed, or late with nothing going the way you planned.


You've been running around the house with a gazillion things on your mind and a To Do list a mile long trying to figure out how you're going to get everything done.

While frantically applying a fresh coat of makeup, and usually after admiring what a great job you did on your lids, you jam your mascara wand right into the eye.

Causing it to water, and your makeup to smear.

On really bad days you manage to do both eyes.

Which is what I did this morning.

Right after showering and attempting to wash my hair with conditioner.

Already preoccupied with a deadline to make an early morning meeting, I wet my hair and squeezed a big dollop of what I thought was shampoo into my hand and rubbed it in.

I got no lather.

And the shampoo felt creamy.

But that didn't tip me off.

Instead, I thought the shampoo must be faulty and added another huge dollop.

More of the same.

I won't bore you with the details except to say that it took me three dollops before it registered that I was soaking in Pantene conditioner for coloured hair.

Shortly afterward, I jammed the wand in my eye.

And it all went south from there.

As is always the case, the masacara wand never lies and I had a lousy day.

Right down to five minutes ago when I plopped myself in front of the computer with a bag of my roasted cashews to munch on.

Dammit, it if I couldn't get the twist tie off!!

So I went in MacGyver style, and made a new hole.



I'm sure it's not lost on any of you regulars, the shadow to the left of the bag.

And that's the blog.

I'll be back over the weekend with more foodie related posts.

I've been working this week on a few Recipe to Riches related things and haven't had time for regular cooking.

xoxoxoxo


Thursday, February 24, 2011

Beauty is Confidence

Recently, a friend gave me a big stack of women's magazines to read as a way to pass the time.

I got a Family Circle, a Woman's World Weekly, and a Woman's Day.

Each was replete with helpful hints, inspiring articles, and tips aimed toward making me a better woman:

"Remake your shape in six easy moves"
"The No-Time-To-Clean Cleaning Guide"
"Slow Cooker Recipes for a Mom on the Go!"

And my personal favourite

"How Not to Feel Like a Stuffed Turkey this Thanksgiving."

It's interesting when you start paying attention to the ways in which women are marketed.

At present, I find myself in an age bracket where the powers that be want to sell me things like Tide, Swiffer Wet Jet Mops, Lavender Scented Pine Sol, and Dove Pro Age.

A time where people assume I'm more interested in "The Top Five Ways to Spice up a Pound cake,"than the Top Five Ways to Spice up my Man."

A time I like to think of as: The "Over Forty Zone."

You'll know you're there when your hair goes gray every four to six weeks, you prefer taking a bubble bath on a Saturday night over going to the club, and that strange crackling sound you hear isn't coming from an open fire, but rather your knees as you bend to pick something up.

And people begin to call you Ma'am.


***

The world of women's magazines assumes we're all on a quest to look younger, be thinner, and cook the perfect souffle.

All in a desperate attempt to please...

Who?

***

I was at the pool the other morning, listening to the conversations going on around me.

What do you think women talk about most?

Start to pay attention and listen when women get together.

Then go a step further and try to stay out of a conversation about weight.

Seriously, give it a try.

Because I'm here to tell you, it won't be easy.

And why would it be?

I went onto Google Images tonight and grabbed a random sampling of recent Women's magazine covers.

Just once I'd like to see a magazine marketed for the ma'ams and the moms of the world not have a big slab of cake on the cover followed by the latest diet.

You think I'm making this stuff up?









This was just a randomn sample of the hundreds of magazines I perused.

From Cosmo to Woman's World Weekly, every cover had a weight loss component, a "look younger" component (in the teen magazines it was a "clear skin" component) and a "how to keep him satisfied" component.

With the exception of magazines aimed at the Ma'ams.

Between Cosmo and Woman's Day there is a transition.

Where we were once wowing him in bed, we're now wowing him with cheesecake.

As opposed to wowing OURSELVES with the indesputable evidence of our power, intelligence, capability, and the right to choose all things that are in our best interest.

Towanda.

And me, I just keep fighting the good fight.

Encouraging women to follow their own bliss and not subscribe to the status quo.

Whether that be driving a race car or baking really good bread.

At the end of the day, none of us will be remembered for the way we looked. Rather, we will be remembered for the way we made people feel. And the better we feel about ourselves, the better our connections to others.

Eat, love, live laugh.

Take some risks.

And don't pay attention to anything or anyone who implies you are something less because of the way you dress, the way you look, or the way you express yourself.

Beauty is confidence.

And that's the blog.

Wednesday, February 23, 2011

Easy Weeknight Pasta

Yesterday was another long one (is it only Wednesday?)

By the time I got home from work it was already 7:30 pm - and though it would have been easier to pick something up for dinner, I felt like pasta and there is just no where on my drive that sells it better than what I could make at home.

Connected to that, I don't like the heavy, often tasteless, cream sauces so many restaurants slather onto their dishes.

The other day my cousin Tina posted a recipe on Facebook for an alfredo sauce using cream cheese and I began thinking this ingredient might be good in a sauce made with salmon, chicken, or tuna.

I happened to have a beautiful tin of high end salmon on hand and decided to make my sauce with that as the base, but you could make this with a variety of different proteins.

Don't skip on the fresh chives or basil though, as they finish the dish perfectly.

Easy Weeknight Pasta
Click here for the printable recipe

















Ingredients
  • One can high quality salmon, tuna, or one cup boneless, skinless chicken breast diced small and cooked
  • 1 tsp extra virgin olive oil
  • 1/2 cup diced onion
  • 1 finely diced clove garlic
  • 1/2 lemon juiced
  • 1 1/2 cups chicken stock
  • 1/2 cup peas
  • 1/4 tsp pepper
  • 1 cup cream cheese
  • 1/3 cup snipped chives
  • 1/3 cup chopped fresh basil
  • 1/4 cup pine nuts (optional)
  • 1/2 package broad egg noodles
  • 1 cup salted pasta water
Directions
  1. Saute the onion in olive oil over medium high heat
  2. When the onions are translucent and beginning to caramelize, add the garlic and stir just until it becomes fragrant. Add the lemon juice, chicken stock, tuna, salmon, or chicken, and peas. Stir well to incorporate and bring back to the boil.
  3. Turn heat down and add the cream cheese. Stir until cream cheese has completely melted into the sauce. Turn right down.
  4. Meanwhile, bring a pot of well salted water to the boil. Add egg noodles and boil for five minutes.
  5. Drain and reserve one cup of the salted water. Add the water a little at a time to the cream cheese sauce until it is the consistency you want. Add the egg noodles and stir until it is all blended.
  6. Add the fresh chives, basil, pine nuts and pepper. Stir and serve.



 

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Tuesday, February 22, 2011

Easy Weeknight Chicken

I was so tired when I got home from work last night - good tired, the kind of tired where you know you've perhaps helped people look at things from a different angle or perspective - but tired, nonetheless.

You know, I'm such a kook.

No matter how long I do what I do, I always leave at the end of the day thinking everybody must have hated it and hated me and it never fails to shock me when people fill out an evaluation form and say things like "excellent presenter."

So it was with great relief that after a day of "presenting" I could come home, pop an incredibly easy dinner into the oven, and put my feet up.

Even though the dinner I'm about to share isn't elaborate, it's really tasty and filled with all kinds of bright, fresh ingredients.

I hope you enjoy!

Easy Weeknight Chicken Dinner
For printable recipe click HERE
  1. Take 2-4 boneless, skinless chicken breasts and season them on both sides with salt, pepper, and garlic powder.
  2. In a separate bowl, combine 1 Tbsp balsamic vinegar, 1 Tbsp extra virgin olive oil, one whole diced tomato, 1 clove minced garlic, 3-4 leaves chopped fresh basil, 1/4 cup mozzarella cheese.
  3. Spoon the tomato mixture over the chicken breast and place it on a baking sheet with a russet potato that you have microwaved for three minutes.





















Bake in a 350 oven for 30 minutes.






















The basil will get a little crispy and the other flavours just come together. For an extra treat, spoon mushrooms that have been sauteed in a little butter, fresh garlic, and salt and pepper over top.

I served it with arugula salad on the side.






















A super easy weeknight meal for yourself and your family.

I hope you enjoy!

Monday, February 21, 2011

Pizza with Pesto, Tomatoes, and Prawns

I have become very particular about pizza.

Where once I was content eating the standard meat laden, thick crusted pies found in most pizza joints, I find now I would rather make my own using flavours and ingredients I like - and one of my favourite pizzas is a recipe I came up with a few years ago for Pizza with Pesto, Tomatoes, and Prawns.

For printable recipe click HERE
















Homemade pizza, like anything else that comes from your own hands and your own oven, is good in ways that can't be compared to food that is store bought.

I love the artisan quality of this pizza, the crispness of the crust, and the incredible bursts of flavour with every bite.

I also love the relaxation I feel preparing it.

In the spirit of good things take time, there is nothing quite like listening to a little Puccini while putting this together. A glass of red wine, a warm fire burning, and a spirit of calm and comfort while you sift the ingredients and knead the dough.

If you've never made pizza from scratch before, I hope you will consider trying as it truly is one of life's little pleasures that so many miss out on.

My instructions call for a pizza stone, but if you don't have one or can't find one, you can also do this on a pizza pan or cookie sheet.

To get started you will need:
  • 1/2 cup warm water
  • 2 tbsp active dry yeast
  • 5 cups unbleached white flour
  • 1 1/2 tsp salt
  • 2 cups warm water
  • 2 tbsp olive oil

Proof the yeast by sprinkling it over the 1/2 cup of warm water and whisking with a fork. Set aside. In a large bowl, combine the flour and salt and make a well in the centre.

















After ten minutes, when the yeast begins to foam...



Pour it into the centre of the of flour and add the two cups of warm water.

















Stir the ingredients with a large wooden spoon.

When the dough starts to come together, turn it out onto a floured surface. Generously flour your hands and knead the dough for at least ten minutes or until the dough springs back.

In the bowl that you first mixed the dough in, add the olive oil, coat the sides of the bowl, and turn the dough over in the oil.
















Cover the bowl with plastic wrap and let it sit in a warm place to proof for at least two hours.

Now it's time to make the pesto!!

Will the excitement ever end??

**Cook's note** It is also perfectly acceptable to use your favourite store bought pesto - I like to make my own just for the bragging rights that the pizza is made entirely by scratch.

You will need:















  • 3 cups chopped fresh basil
  • 1 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons minced garlic
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt

Place the basil in a blender. Pour in about 1 tablespoon of the oil (or more if you need to, I use more) and blend basil into a paste. Gradually add pine nuts, salt, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

















Set aside until later.

Put your pizza stone into the oven and turn the heat to 450. Leave the stone in for at least a half hour before you're ready to begin cooking the pizza.

Now it's time to prepare the shrimp.

I like to make it easy on myself and purchase shrimp that has already been deveined and sometimes even shelled - but regardless of how you get it, make ready about a pound of fresh or frozen uncooked prawns or shrimp for sauteing.

Then cube a quarter cup of butter, snip up some fresh chives, mince a clove of garlic, and juice a whole lemon.
















(It was at this point that The Man I Married enquired as to whether I would like to style his lunch for work the next day. Hardy har har, funny guy)

Put everything but the lemon juice into a saute pan at medium high heat, add a little olive oil to keep the butter from burning, add the shrimp, and begin sauteeing.

When the prawns are cooked, hit them with the lemon, some salt and pepper to taste, and set aside.
















I hate to tell you this, but they tasted every bit as good as they look.

By now your pizza dough should be ready.

If it's doubled in volume, release any angst you might be carrying and punch it down.

Divide it in two and roll each half out to make two pizzas.

Now you're ready to start building.

The toppings: fresh pesto, fresh mozzarella (buffalo if you can find it), feta cheese all crumbled and delicious, fresh grated parmesan, the shrimp, fresh, sweet tomatoes like campari, toasted pine nuts, and basil.

















Start with the pesto and spread it over your crust.

















Don't worry about the pizza being perfect. Slide it onto your hot pizza stone, or gather it up and transport it (that's what I do) and add the rest of your toppings.

There's no measurement - add as much or as little of each ingredient as you want.

















Bake at 450 for about ten to fifteen minutes until your crust is golden brown and the cheese is Gooeylicious.

Remove from oven and enjoy!

Until tomorrow, happy cooking everyone!



Saturday, February 19, 2011

Why Men Should Not Fix Household Appliances and Lunch at the Longwood Brew Pub in Nanaimo

Those of you following my Recipes to Riches saga will remember my oven door snapped off it's hinges just as I was about to slip my golden ticketed entry inside the night before the open call auditions - which came as no big surprise to my regular readers as this seems to be the way things go for me.

However, it has been The Man I Married and his aversion to parting with money unnecessarily that has caused me undue stress.

This because he first tried to fix it himself leaving me tip toeing around oven door parts as he simultaneously dropped things, cut his finger, and muttered expletives I choose not to share on this blog.

As an aside, is there something coded into the male DNA that requires they carry on like banshees when faced with a home repair project or sporting event?

***

Thankfully, by Friday evening he and the door reached détente and a promise was made to take the oven to a repair shop first thing in the morning.

*Ahem*

This from a man who will replace a big screen TV at the first hint of trouble.

I, on the other hand, have been creating culinary wonders for years with a stove that is 25 degrees off and missing a burner.

In other words, I had a pretty good case that it was time to retire Door-free Mathilda and talked my husband into a day of oven shopping with the promise of late lunch afterward at our favourite pub.
















And it was just that easy because, by a stroke of luck, SEARS had a sale on. We found a beautiful self cleaning oven that was reduced by $300.00.

Better still, we could bring it home as they had one in stock.

In the mood to celebrate, we headed to The Longwood Brew Pub in Nanaimo.

If you happen to be passing this way, or live in Nanaimo and haven't eaten here yet, treat yourself.

The atmosphere, service, and fresh delicious food make it a favourite place to hang out, enjoy a beer that has been brewed on sight, and relax over lunch, dinner, or Sunday brunch.

We started today with the Longwood Ale and a side of clamato juice.






















I felt positively Gael Green-ish as I surreptitiously took pictures - convinced the wait staff thought I was some kind of food critic, or worse, a weirdo.

No matter, the Man I Married and I were more than ready to add our culinary two cents in review of this wonderful lunch.

Starting with the Brandy Peppercorn Burger
















The perfectly cooked hamburger is covered with smoky stewed onions, sauteed mushrooms, horseradish, cheddar, mayo, and the brandy peppercorn sauce.

What sets it apart, though, isn't just the toppings but the freshness and tastiness of the hamburger itself. This isn't a pre-frozen burger stuck on a bun - it's a freshly made pattie smothered in thoughtful ingredients that go together perfectly.

The only thing that could have made this better would have been a fresh baked bun and a little less pickle - but hey, the beer was brewed on the premises which is impressive on its own, and the next time I order it (which I will) I will remove the pickle.

And then there was the West Coast Halibut and Prawn Wrap.

















Oh my YUMM!

I loved this!






















Served warm in a crispy whole wheat tortilla and filled with succulent west coast halibut, fresh prawns, Caesar salad, fried capers, and roast garlic dressing, three hours later, I am already craving another one!

Other memorable treats include Lamb Lollipops, Potato Crab Cakes, Fire Cracker B.C. Prawns, and the pub brunch which as been voted Nanaimo's best pub brunch for four years running.

All in all it was a lovely day.

And as we drove home, I marveled at the beauty of this island, even on the highway.

















The only problem now: Writing about lunch has me feeling hungry again, and the stove's not even in yet!

Don't worry about me, though, I'm sure I'll be able to conjure up something.

Until tomorrow... that's the blog.



Chicken and Mushroom Fettucini in a Creamy Lemon Sauce

I don't think I've looked forward to a Friday as much as this one in a long time.

Not only because my weekend was cut short last Saturday with the open call for Recipes to Riches, but because the rest of my week was hectic and draining.

Normally I'd lament over such things, but in my new found mind set of gratitude, I realize that Friday would not be as sweet if the rest of my week were a cake walk.

It's life's great give and take.

The larger the struggle, the greater the reward - or something like that.

And me, I've been waiting for just the right evening to indulge in my favourite comfort food: pasta, cooked with some kind of ultra flavourful cream sauce.

I say ultra flavourful because cream sauces are often way too heavy for my taste with not enough attention paid to the high notes to balance it all out.

So I set out to create my own version of a yummy and comforting fettucini alfredo with all of my favourite flavours and textures like lemon, thyme, garlic, and toasted pine nuts.

And the result...

A super delicious citrus infused plate of creamy yumminess- the perfect antidote to a stressful week!


















 


*Note* If you don't make your pasta from scratch, be sure to buy the best possible variety you can. The difference between homemade, or really good fare from a specialty foods store and the run of the mill stuff from the grocery is huge.

Here's what I used tonight:

















Here's a link to the Al Dente brand if you can't locate it where you live. It's a fabulous product.

And now, onto the recipe...

Chicken and Mushroom Fettucini in a Creamy Lemon Sauce
For printable recipe click HERE

















Ingredients
  • 2 boneless, skinless chicken breasts
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 package frozen chopped spinach, thawed, and squeezed of excess moisture
  • 1/4 cup pine nuts (lightly toasted)
  • 8-10 button mushrooms, sliced
  • 3 cloves minced garlic
  • 1Tbsp butter
  • Juice and zest from one whole lemon
  • 1 Tbsp extra virgin olive oil
  • 1 cup low sodium chicken stock
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1-2 Tbsp fresh chopped basil
  • parmesan aregiano
  • 1 package good quality fettucini
Directions
  1. Sprinkle chicken breasts on both sides with salt, pepper, thyme, and garlic powder. Cut into bite sized pieces.
  2. Warm olive oil over medium high heat in a large non-stick pan. Add the chicken breasts and begin to saute. After about two minutes, add the mushrooms and continue to saute until the mushrooms are golden and have lost their water (about 10 minutes)
  3. Add the butter to the pan. Once it's melted, add the garlic and saute for about 30 seconds until it begins to be fragrant. Add lemon juice, lemon zest, chicken stock, and wine. Bring to a boil and then reduce heat to medium. Continue to simmer until the sauce reduces by about half and begins to thicken.
















4. In the meantime, fill a large pot with salted water and bring it to the boil. Add fettucini and boil until al dente.
5. When the sauce has reduced and thickened, add the 1/2 cup of heavy cream and the spinach. Stir well and add the pasta directly to the sauce.
6. Toss in the basil, and pine nuts. Sprinkle with fresh cracked black pepper and parmesan aregiano.



Friday, February 18, 2011

Poached Salmon in Lemon Butter Sauce with Sauteed Winter Vegetables

I had every intention of making tonight's dinner SUPER healthy - even going so far as to tweet my intentions of poached salmon and salad as this evening's culinary fare.

But as the day went on and my stressful life kept on keepin on, the thought of butter in my poaching liquid began to intrude on my otherwise pristine sodium and fat free thoughts.

Determined to take the dog for an extra half hour walk/jog after dinner, I decided to to let the good times roll and came up with a recipe for poached salmon that was just delicious. The butter sauce was infused with white wine, lemon, fresh garlic, and tarragon and it gave the salmon the most beautiful depth of flavour in a short period of time.

As delicious as it all turned out, this was also an incredibly straight forward and easy meal to put together.

In total, it only took about 30 minutes to put together from start to finish.

















I served it with fluffy horseradish mashed potatoes whisked with fresh chives and a medley of sauteed winter vegetables.

















Butter notwithstanding, I cook with salmon a lot and usually try to serve it once or twice a week - not only because I love it, but because the health benefits are beyond compelling.

Loaded with omega 3 fatty acids, eating salmon on a regular basis is linked to increased heart health, lower blood pressure, luminous skin. and better vision.

If you're looking for a quick and easy weeknight meal that is full of flavour, I hope you'll consider trying this one.

Poached Salmon with Lemon Butter Sauce
For printable recipe click HERE




Ingredients
  • 4 salmon filets
  • 3 Tbsp butter
  • 2 Tbsp white wine
  • The zest and juice of one whole lemon
  • 1 clove minced garlic
  • 1/2 cup chicken stock
  • 1/2 tsp tarragon
  • sea salt and fresh crack black pepper

Directions
  1. Sprinkle salmon filets with salt and pepper, set aside
  2. In a large, heavy bottomed skillet, bring all ingredients to a gentle simmer but do not boil.
  3. Add the salmon to the pan skin side down and continue to simmer for five minutes. Turn salmon and simmer for 3- 5 minutes more until fish is opaque and internal temperature reaches 160 f. Remove the skin from your salmon at this point if you wish.
  4. Serve with sauce spooned over and sprinkle with fresh parsley.

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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