Basic Salmon Preparation
Another tasty dish from chef/co-owner David MacDonald
Pre-heat oven on Broil for 10 minutes.
Lightly rub salmon with olive oil. Place top side down on broiler pan, 2nd rack from the top. Cook 5 minutes, flip, add salt, pepper or other seasonings to taste. Broil another 5 minutes. Adjust 1-2 minutes more or less per side cooking time for thin or thick cuts. A simple, healthful, flavorful addition is to just squeeze some fresh lemon on individual pieces as they are served.
For BBQ grill:
Pre-heat grill on high heat for 10-15 minutes with lid closed. Prep salmon and add seasonings as above. Place top of salmon down on grill. Close lid and turn heat to medium. Cook 5 minutes, flip, cook other side for 5 minutes with lid closed. Increase by 1-2 minutes cooking time per side for thicker cuts. Ready to go!
*Chef’s tip: set timer for cooking times for best results
For additional healthful ways to flavor salmon, search the internet
Copyright David and Cheryl MacDonald, 2012
Created by Chef David, this is a regular item in the Go Figure owners’ home. The shredded apple and agave add a sweet twist that helps to reduce the standard “cabbage-y” taste that most coleslaws have.
Whisk together the following ingredients to make dressing:
¼ cup mayonnaise 2 Tbsp. olive oil
¼ cup apple cider vinegar ¼ tsp. pepper
½ tsp. salt 1 tsp. agave
Add the following:
¾ apple, grated, Fuji or your choice
½ small cabbage, cut or shredded fine **
Mix all ingredients in a bowl and let sit for 10 minutes for flavors to integrate. Unless you’re serving several people, this makes enough to have easy-grabbing veggies over the next few days. Take some to work to have with your lunch or snack!
Optional: a healthy addition is a couple finely chopped raw kale leaves, not stems. It tastes surprisingly good when mixed with the other ingredients.
** If you want to make this process even faster, you can buy pre-shredded cabbage in bags. Always look for the furthest out expiration date to get freshest items.
Copyright David and Cheryl MacDonald, 2013