Winsom Winsom

Grilled Salmon

1/4 cup butter, softened 50 mL
5 carrots, julienned 4
1 sweet red pepper, julienned 1
4 lbs salmon fillets, cut in pieces 2 kg
Juice of 2 lemons
Juice of 1 lime
1/4 cup liquid honey 50 mL
1 tbsp minced onion 15 mL
2 cloves garlic, minced 2
1 tbsp hot pepper relish or jelly 15 mL
1/2 tsp dried chili pepper flakes 2 mL
1/4 tsp freshly ground black pepper 1 mL

Preheat oven to 350ºF (160ºC).
Place a large piece of foil on rimmed baking sheet. Spread with about 1 tbsp (15 mL) of the butter. Sprinkle with carrots and red pepper. Place salmon fillets on top in single layer.
In a bowl, combine lemon and lime juices, honey, onion, garlic, hot pepper relish, chili flakes and pepper; spoon over salmon. Dot with remaining butter. Place a second piece of foil over top and seal edges to form a package.
Bake in oven for about 20 minutes or until white juices appear on top of salmon. Remove top piece of foil and broil for about 5 minutes or until salmon is browned on top and flakes easily with a fork. Serve salmon with carrots and peppers; spoon juices over top. Makes 6 to 8 servings.

Yam Stir-fry

4 lbs Jamaican yellow yam, peeled and 2 kg
and cut into chunks
1 bunch broccoli, chopped 1
2 cups each yellow and green beans 500 mL
2 cups snow peas 500 mL
2 tbsp olive oil 30 mL
2 tbsp minced garlic 30 mL
1 tbsp minced onion 15 mL
1 tbsp minced gingerroot 15 mL
freshly ground black pepper to taste
2 tbsp balsamic vinegar 30 mL
2 green onions, sliced 2
1/4 cup chopped fresh cilantro (coriander) 50 mL
3 roasted red peppers, cut in strips 3
1-1/2 cups grape tomatoes 375 mL
1/2 cup sliced black olives 125 mL
Half jalapeno pepper, seeded and sliced Half
One-quarter scotch bonnet pepper, minced One-quarter

In large pot of boiling water, cook yam for about 10 minutes or until softened. Drain and cut into smaller cubes.
Meanwhile, in a tiered bamboo steamer or separate pots steam broccoli, yellow and green beans and snow peas just until tender-crisp. Set aside.
In large wok, heat oil over medium-high heat; stir-fry garlic, onion and gingerroot for 1 minute. Add yam, black pepper to taste and balsamic vinegar; stir-fry for 2 minutes. Stir in green onions, cilantro, broccoli, yellow and green beans, snow peas, roasted red peppers, grape tomatoes, olives, jalapeno and scotch bonnet peppers. Stir-fry for about 5 minutes or until vegetables are hot and tender. Makes 8 to 10 servings.

Tip: If you do not have a very large wok, cook the stir-fry in two separate pans. This is a large stir-fry, cut the amounts in half for a smaller version.

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