Donna’s Baked Almond Haddock and Kale & Ancient Grains Tabbouleh with Lemon Dressing

10 September 2016:  Hello Culinary Adventurers, as you may have noted, many of my recipes center around  fish or chicken as the main protein source.  I also like to incorporate nuts and grains when possible and these recipes are examples of this strategy.  My version of the tabbouleh salad uses millet and quinoa in place of couscous which contains gluten.  I have also been experimenting with kale recently and decided to use it in place of some of the parsley which is in the traditional version.  I was especially delighted with the outcome of the lemon dressing - it added a zesty flavor to the salad that made this recipe a hit!  I hope you think so too.  Best, Donna:

Donna’s Baked Almond Haddock

 Ingredients:

1-1/2 pounds haddock fillet

1 cup almond milk

Salt and pepper to taste

1/4 cup basil pesto sauce

3 Tablespoons Parmesan cheese, shredded

2 Tablespoons sliced almonds

Method:

Marinate fish in almond milk for 2 - 4 hours.  Preheat oven to 400 degrees F.  Drain fish and place in baking pan covered with foil and sprayed with cooking oil.  Add seasonings, then top with pesto, cheese and almonds.  Lightly spray top with cooking oil and bake for 15 minutes.  Serve immediately.

Serves 3 - 4.

Donna’s Kale & Ancient Grains Tabbouleh with Lemon Dressing

Ingredients:

Salad:

1/3 cup millet

1/3 cup red quinoa

1/3 cup white quinoa

1-1/2 cup water

2 cups kale, chopped

16 red cherry tomatoes, chopped

16 yellow cherry tomatoes, chopped

1 Italian cucumber, chopped

1/2 medium red onion, chopped

2 Tablespoons fresh basil, chopped

2 Tablespoons fresh parsley, chopped

1 Tablespoon garlic, minced

~6 grinds coarse salt 

~20 grinds black peppercorns

Lemon Dressing:

1/3 cup fresh lemon juice

3 Tablespoons white balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

6 Tablespoons avocado or olive oil

Method:

Mix together millet and both quinoas; rinse in cold water.  Add grains to rice cooker, top with water (and pinch of salt, if desired) and cook.  Allow to cool to room temperature.  Mix the dressing ingredients in the order given and set aside.   Mix together rest of salad ingredients and add cooked grains.  Top with 1/2 cup of lemon dressing.  Chill or serve immediately.

Serves 6 - 8.

Copyright 2016.