5/23/16 ChefElla's Green Goddess Salmon Bowl

As the weather gets warmer we see more and more salads for lunch and dinner.  It seems like they are everywhere, and while we all want a cool light meal when it’s warm, salads are not the only option.  Try something different like my Green Goddess salmon bowl.  It’s easy, just pick your favorite grain, cook it, chill it, and top it with your favorite ingredients and dressing.  It is a great alternative to the same old salad, and you will have all the energy you need for your summer activity.

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a knife and cutting board, a blender, tongs, an offset spatula (pancake turner), a medium bowl, a sauce pan and lid, the stove, and the grill.

If you are not allowed to use a knife, blender, oven or grill by yourself you can ask an adult for help.

ChefElla’s Green Goddess Salmon Bowl (4-6 servings)

1 lb.                   Salmon Filet, (About 3 – 4 oz. per person)

-If you prefer you can substitute pork, beef steak, shrimp, scallops, lamb chops, extra firm tofu, or your favorite protein.

1 Cup                 Wild Rice, Raw (Cook following the manufacturer’s directions.)

                           - If you prefer you can substitute your favorite grain or pasta.

¼ tsp                  Garlic, Granulated

¼ tsp                  Onion Powder

1 Tbl.                   Chicken Broth Base (I use better than boullion)

6 oz.                   Carrots, Baby or Whole (Cut Whole Carrots at a slight angle into ¼ inch coins.)

6 oz.                    Yellow or Green Squash (Cut squash at a slight angle into ¼ inch coins.)

6 oz.                    Grape Tomatoes

1 ea.                     Avocado, Sliced or Diced

1 Tbl.                     Olive Oil

¼ tsp.                   Salt, Kosher or Sea

¼ tsp.                   Black Pepper

Green Goddess Dressing

1 Cup                    Mayonnaise

½ Cup                   Greek Yogurt, Plain or Vanilla (about 1 single serve cup)

½ Cup                   Flat Leaf (Italian) Parsley Leaves (Loose Pack)

½ Cup                   Tarragon Leaves, Fresh (Loose pack; pull the leaves away from the stems.)

2 ea.                      Garlic Cloves, Medium (About 2 tsp. if you have chopped garlic on hand.)

2 tsp                      Lemon Juice, Fresh, or 1 tsp. store bought lemon juice

2 ea.                      Green Onions (Remove root and cut green onion into 4-5 pieces.)

½ tsp                     Tabasco or your favorite hot sauce

¼ tsp                     Salt, Kosher or Sea

3.     Add all of your green goddess dressing ingredients to your blender and blend until all of the ingredients are mixed well, there are no large pieces, and the dressing is green. 

4.     Place your salmon in a small bowl and coat with ¼ cup of the dressing.  Set the salmon aside for later and place the remaining dressing in the refrigerator.

5.     Add wild rice, chicken base, onion powder, granulated garlic, and the recommended amount of water to your sauce pan.  Cook wild rice following the manufacturer’s instructions.  If you are using a different grain remember to add the chicken base and spices.

6.     When the wild rice is done drain, place on a plate or pan, and let it cool in the refrigerator.

7.     Slice carrots and zucchini into coins and place into your medium sized bowl with your tomatoes, salt, pepper, and olive oil.  Mix well to coat vegetables with oil and spices.

8.     Pre-heat grill to medium high heat.

9.     Using your spatula, place marinated salmon on the grill.  Add the vegetables to the grill but not over an open flame.

10.  After 3-4 minutes turn vegetables over.  After 2-3 more minutes turn the salmon over.  Check on the vegetables.  The zucchini is done when it begins to look translucent (clear).  The tomatoes are done when the skin begins to blister and there are some grill marks on them.  The carrots are done when they have nice grill marks and begin to look a little more brown then orange.  Remove the vegetables from the grill as they get done.

11.  After 4-5 more minutes remove the salmon from the grill and let cool.  If you like your salmon cooked past medium let it cook 1-2 minutes longer on each side.  Take a fork and pull your salmon apart.  It will flake as you pull at it.

12.  When the ingredients are cool build your bowl.  Divide wild rice equally into the bottom of each serving bowl.  Divide the remaining ingredient equally into each bowl, or let your guests top their own bowls as they wish.  If you used baby carrots you may want to cut each carrot into 2 or 3 pieces.

13.  Drizzle a little of the Green Goddess dressing on top of each bowl or set it out and let your guests top their own.

If you like different vegetables feel free to substitute your favorites, and feel free to serve more vegetables or protein with your bowls if you like.  Try asparagus, baby Bok Choy, fresh corn, cauliflower, Pattypans or whatever fresh summer vegetables you can get your hands on.

This Green Goddess dressing is a great recipe to use for summer salads, pasta salads, or as a marinade for meats and vegetables. 

Enjoy,

ChefElla

Ella’s Helpers

ChefElla’s helpers can help by:

Measuring out ingredients

Adding the ingredients to the blender

Older helpers can help by:

Peeling the carrots

Slicing the carrots and zucchini

Running the blender

Flipping the vegetables on the grill

5/10/16 ChefElla's Japanese Carrot Ginger Dressing

One of the best things about food is that there is always something new to try.  I ordered a salad while visiting a sushi restaurant recently and it came with the best Japanese Carrot Ginger dressing.  The dressing was so fresh and flavorful, I knew instantly that I needed to make it, and share the recipe with you.  While my carrot ginger dressing was served with simple greens I have shared a few more ideas for this dressing that can turn it from just a topping to the star of your meal.

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a knife and cutting board, and a blender or food processor.

If you are not allowed to use a knife, blender or food processor by yourself you can ask an adult for help.

ChefElla’s Japanese Carrot Ginger Dressing (4-6 servings)

8 oz.                 Carrots, Peeled and Rough Chopped

¼ Cup               Light Soy Sauce or Gluten Free Tamari Soy Sauce

¼ Cup               Rice Vinegar

¼ Cup               Vegetable Oil

3 Tbl                Ginger, Fresh, Rough Chopped (About 1 inch piece of ginger)

-Peel the thin tan skin off of your ginger using a potato peeler or scrape with the edge of a teaspoon.  Slice the ginger into thin coins and then rough chop.  If you are using pre-minced ginger will want to change the amount in the recipe to about 2 Tbl.

2 tsp                 Garlic, Minced (about 2 cloves)

Meal Ideas for your Carrot Ginger Dressing

Salad:     1 large head of romaine or Boston Bibb lettuce chopped, 1 small cucumber diced, 3 green onions sliced thin, bean sprouts, 16 oz. shrimp, pulled chicken, sliced pork belly, or tempeh, 2 hardboiled eggs diced, 1 avocado diced.  Top your salad with the Carrot Ginger Dressing.

Banh Mi Sandwiches:  4-6 romaine or Boston Bibb lettuce leaves, 1 small cucumber cut into matchsticks, red onion sliced thin, 16 oz. shrimp, pulled chicken, sliced pork belly, Seitan, or tempeh, 1 avocado sliced, 4-6 soft rolls or 1 large French bread.  Top your Banh Mi with the Carrot Ginger Dressing.

Cold Noodle Salad: 1 package of Cellophane or Soba noodles, ½ cup edamame, ½ red pepper sliced thin, 3 green onions sliced thin, 2 oz. red cabbage sliced thin, 2 Tbl. black or white sesame seeds, 16 oz. shrimp, pulled chicken, sliced pork belly, Seitan, or tempeh, Mix ½ of your Carrot Ginger Dressing into the salad.  Add more as needed.

Summer Rolls: Rice Paper Wrappers, 1 small cucumber cut into matchsticks, 4-6 lettuce leaves with the rib removed, 2 green onions sliced thin, 3 Tbl Peanuts Chopped, 2 Tbl. sesame seeds, 8 oz. shrimp, pulled chicken, sliced pork belly, Seitan, or tempeh, 6 oz. cellophane noodles, ¼ cup cilantro leaves chopped, 1 Avocado sliced thin, Mix 4 Tbl. of your Carrot Ginger Dressing into your cellophane noodles.  Add more as needed.

3.     Add all of your dressing ingredients to your blender or food processor.

4.     Blend for 1 – 2 minutes seconds until the dressing is smooth and there are no carrot pieces left.

Store your dressing in the refrigerator for up to a week.  Follow any of my optional salad, sandwich, or roll ideas, or use the dressing to make one of your own favorite recipes.

Enjoy,

ChefElla

Ella’s Helpers

ChefElla’s helpers can help by:

Measuring out ingredients

Adding the ingredients to the blender

Older helpers can help by:

Peeling the ginger and carrot

Chopping the ginger and carrot

Running the blender or food processor