Fresh ingredients pop up everywhere in spring, like buds on the trees. Make the most of the season with these family friendly recipes.
Ginger Salmon with Spring Vegetables
This inviting meal is good enough for company, but easy enough for a weeknight. The delightful flavours of spring are paired with ginger and sesame to give them a bit of Asian-inspired flair. Everything roasts in the oven, making it a snap to keep the kitchen organized. Serves 4.
For the salmon
- 4 salmon fillets, or 1 per person
- 1 tsp. (5 mL) minced ginger
- 1 tsp. (5 mL) soy sauce
- 1 tbsp. (15 mL) sesame oil
For the vegetables
- 2 lb. (910 g) new potatoes, washed
- 1 lb. (455 g) asparagus, trimmed
- 1 lb. (455 g) Brussels sprouts, trimmed and halved
- 2 tbsp. (30 mL) sesame oil
- 2 tbsp. (30 mL) toasted sesame seeds
- salt, to taste
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Toss the potatoes until they are lightly coated with 1 tbsp. (15 mL) of oil and a pinch of salt. Roast on a baking sheet for 20 minutes.
- Meanwhile, prepare the green vegetables and the salmon. Arrange the asparagus and Brussel sprouts in a single layer in a shallow baking dish, and drizzle with 1 tbsp. (15 mL) oil. Add salt, if desired.
- Line a roasting pan or baking sheet with foil. Place the salmon on the pan, skin-side down.
- Mix ginger, soy sauce, and 1 tbsp. (15 mL) of sesame oil in a small bowl, and brush generously on the top of the salmon fillets.
- Toss the potatoes and return them to the oven. Add the green vegetables and salmon, and roast for about 15 minutes, until the salmon is opaque and flakes with a fork. Salmon fillets will cook in about 5 minutes per ½ inch of thickness.
- When the potatoes are tender, remove from the oven and smash, just enough to break the skins. Remove the green vegetables when they are slightly browned, and sprinkle with toasted sesame seeds.
- Serve as soon as the salmon is ready.
These scones are less sweet than some varieties, and are perfect for an afternoon snack. The ginger gives them a little kick, which can be a great pick-me-up. For more sensitive palates, leave the ginger out, and add 2 tablespoons (30 mL) of maple syrup instead. Makes 20-24 round scones.
- 3 cups (750 mL) flour
- ¼ cup (50 mL) brown sugar
- ¼ cup (50 mL) white sugar
- 5 tsp. (25 mL) baking powder
- ½ tsp. (2 mL) salt
- ¾ cup (175 mL) butter, melted
- 1 egg
- ½ cup (125 mL) milk
- 1 cup (250 mL) shredded carrots
- ½ cup (125 mL) raisins
- 2 tbsp. (30 mL) minced ginger
- Preheat the oven to 400 degrees Fahrenheit (218 degrees Celsius). Mix dry ingredients in a large mixing bowl, until thoroughly combined.
- In a separate bowl, beat egg and milk. Fold into dry ingredients.
- Add butter, and mix until just combined. Do not over-mix.
- Stir in carrots, raisins, and ginger (if using). The dough should seem a little dry but not crumbly, and the carrots will add moisture during baking.
- Roll out dough on a floured surface and cut with biscuit or cookie cutters. Lay out on nonstick baking sheet so they just touch.
- Bake 10-12 minutes, until they start to turn golden. Store in a sealed container, and serve warm.