Stewed Sockeye Salmon

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People are often surprised that I include canned fish in my pantry staples. While we all probably prefer fresh seafood any day, it doesn’t mean you should not have a canned option or two in your back pocket for a time where you don’t have time to go to the store, or if you have other financial priorities. One of my favorite dishes as a kid was stewed salmon in a spicy red sauce. My mom would serve it over rice with a salad or a cooked green vegetable. In keeping with that tradition, I cooked some of my thriving backyard greens. Check out he recipe below.

Stewed Salmon

Serves 4-6

Ingredients:

2 cans of 14.5 oz sockeye salmon 

1 can of stewed tomatoes 

1 5-7oz can of tomato sauce (no salt)

1 1/2 cups diced onion

1 tbsp. minced or pressed garlic

1/2 tbsp. olive oil

2 tsp. garlic powder

2 tsp. Italian seasoning

2 tsp. coarse black pepper

1 tsp. cayenne

Salt to taste (start with 1 tsp)

  1. If serving over rice, cook the desired amount of rice on the stove or in a cooker.
  2. In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
  3. Mince or press garlic and add to the pot. Add a splash of water. 
  4. Once onions have softened, open and add salmon, stewed tomatoes and sauce.
  5. Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
  6. Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
  7. Serve over rice and enjoy.

Thanksgiving Sides

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Thanksgiving brings together family with food and fun and also brings the opportunity to share gratitude. In addition to time with family we all look forward to our favorite dishes for the Thanksgiving holiday. While I am certainly looking forward to mirliton dressing, I will also prepare a healthy side to share my gratitude for health in this season. 

I fell in love with the oyster mushrooms from the Red Stick Farmers Market and wanted to share this tasty idea a side option. With multiple varieties of kale in season, I selected the tender Dino kale  and sautéed them with garlic and the mushrooms for a quick and easy side dish. You can always substitute any other mushroom of choice. Check out the recipe below.

In addition to this recipe, the savory sweet potato dishes in my last post would also make great seasonal sides. I challenge you to make a healthy dish and add it to the mix this Thanksgiving. Be sure to share your creations!

Sautéed Kale and Mushrooms

Ingredients:

4 cups of Kale

2 cups of oyster mushrooms diced

6-8 cloves of garlic minced

1 tbsp. Olive oil

1/2 cup of water

1 tsp. Red pepper flakes or cayenne

Salt and pepper to taste

Directions:

  1. Rinse kale and slice leaves in half longwise before chopping. 
  2. Heat oil over medium heat. Peel and mince garlic  and add to oil. Add red pepper flakes.
  3. Chop mushrooms and add to garlic. Add in kale and stir well for one minute.
  4. Add water, top and reduce heat to low for 3-5 minutes or until tender.
  5. Salt and pepper to taste.