Somedays I get off work surviving on a Tim Horton’s lunch, thinking today could be one of those days I can cook and eat something before I run out of energy. That’s when I fall back on one of my “on the fly” recipes like the Masala Salmon Fry. Lack of ingredients doesn’t hold me back, because as long as I have salmon, garlic, ginger, salt, oil and lemon I know I’ll have a tasty meal. This salmon fry goes well with leftover rice and vegetables or even in a sandwich.
Masala Salmon Fry marinate
6 cloves of garlic
2 cm piece of fresh ginger
2 green chilies
a bunch of fresh coriander
½ tsp garam masala powder
2 tsp coriander powder
¼ tsp turmeric powder
salt to taste
2 x 170–225 g salmon fillets
vegetable oil to shallow fry
Scale the fillets and cut each fillet into 4 pieces. Blend marinate ingredients in a food processor. Rub marinate all over the fish and let it sit for half an hour. Heat a frying pan; once it’s hot, add vegetable oil and cook salmon for 5 minutes on each side. Squeeze lemon over the cooked fish to finish it up.
Menu: Typical Mexican menu, but I wish they offered quesadillas in their non-kid’s menu!
Price: For a chicken burrito with an add-on of guacamole and Pomegranate–Cherry drink was around $13.
Taste: The chicken was surprisingly juicy and held true to its description: “marinated overnight in spicy chipotle adobo, then grilled.” The guacamole, cilantro-lime rice, black beans and corn salsa complemented the chicken well.
Size: The burrito was too much food for me, but then again I eat like a bird.
Health factor: Calorie count and nutrition facts were listed on the menu card!
My verdict: They offer good Mexican food, but the burrito is so big and wet, it can be cumbersome to eat on the go. For anyone from Vancouver, it’s just like “Red Burrito” but only ten times better.
Chefs these days are compiling cookbooks and producing TV shows based on their culinary explorations. Until now, I have been skeptical of the authenticity of the material produced in such fashion. This video took me to regions of India that even I would be too intimidated to explore. As a girl with Indian roots, this video aligns with my experience and expectations of Indian cuisines, presentation techniques and people’s hospitable nature. My verdict: It’s authentic and a perfect video to watch while you are doing one of those no brainer tasks at work.
Originally from Edmonton and living in Vancouver for the past three years, I am now moving to St John’s. When I was moving to Vancouver I fantasized that I would be recognized for my hard work and get promoted to Vice President in no time and then I would make enough to be shopping at Tiffany and Holt Renfrew. But none of that happened and so I spent the last few days in Vancouver doing my favorite things, shopping and cooking. I made BBQ chicken and vegetables. Chicken was marinated in Jamie Oliver’s epic BBQ sauce and the vegetables were marinated as following:
BBQ vegetable marinate
¼ cup olive oil
juice of 2 lemons
finely chopped 2 cloves of garlic
salt and pepper to taste
Try this marinate with any vegetable like eggplant, cauliflower, zucchini and even onions.