Roasted Salmon with Kimchi

Sometimes (okay about once a week) I get a craving for Korean food but am generally too lazy to make an entire pot of soup or go to Koreatown.  Matt also Loves eating salmon (yes, with the capital “L”) and so I was excited to find a recipe that had Kimchi AND salmon.  I was a little worried the fusion might not work so well, but the result was so good that it made the cut to be added to the weeknight dinner rotation.


This recipe uses a red pepper paste that is often present in a Korean meal, sometimes just eaten straight with cucumbers (and if you read my previous post on the wonders of Kaluystan’s, you’ll be pleased to note they even sell this paste!)


I made this recipe and then topped it with this recipe for brown rice and kale from Gwyneth Paltrow’s My Father’s Daughter and together it was not only gorgeous, but also very healthy and filling dinner.


  • 4 fillets of salmon (6 oz/170 g each)
  • Salt and freshly ground pepper
  • 1/4 cup finely chopped kimchi
  • 1 tbsp Korean chili paste (gochujang)
  • 2 tbsp dark soy sauce
  • 2 tbsp olive oil
  • 2 tbsp chopped cilantro
  • 2 tbsp finely chopped green onions
  • thinly cut dried seaweed (optional, for garnish)


  1. Preheat oven to 450 F.
  2. Place salmon pieces skin side down in a baking dish. Season with salt and pepper. Combine kimchi, gochujang, soy sauce and olive oil and brush over salmon. Marinate for 30 minutes.
  3. Bake for 10 to 15 minutes, depending on thickness of salmon, or until still slightly pink in centre.
  4. Garnish each portion of salmon with cilantro and green onions, and dried seaweed if you have it.
  5. Serve over brown rice!

Adapted from the Globe and Mail Roasted Korean salmon

Fried Rice with Scallions and Kale

My co-workers and I were discussing cookbooks that we love and this one that Gwyneth Paltrow wrote came up.


To be honest, I was not thrilled with the book overall, but this recipe stood out and became a perfect base for a weeknight Salmon with Kimchi recipe that I also recently found.  It’s very easy to make, and feels incredibly nutritious.



  • 1/2 lb kale, stems discarded
  • 1 1/2 tbsp olive oil
  • 2 cloves garlic, peeled and finely minced
  • 1 bunch scallions, thinly diced
  • 2 1/2 cups cooked brown rice
  • about 1 tbsp soy sauce


  1. Cut the kale leaves in half lengthwise and then cut crosswise into 1″ chunks.
  2. Heat the olive oil in a pan until hot, and then add the garlic and cook for about 2 minutes.  Toss in the kale and cook until the leaves are cooked down.
  3. Add the scallions, and cook for another 2 minutes.
  4. Add the brown rice and stir everything for about 2-3 minutes.  Add the soy sauce and stir for about another minute.

Adapted from Gwyneth Paltrow’s My  Father’s Daughter

Chicken Tikka Masala

I was looking up spices for a recipe that Lisa had made when it occurred to me that I had no go-to purveyor of delicious spices in New York.  A quick Google search revealed that I worked only a few blocks from what turned out to be a most glorious spice shop that I cannot believe I’ve never been there!  The spice shop is called Kalustyan’s and walking into the store, further and further into rooms and rooms of spices, I felt like I was in cooking heaven.  It’s amazing that I didn’t run out of the store with more than one giant bag of things to cook and cook with, and I can’t wait to go back.


While perusing the aisles, one of the things that caught my eye was a “chicken tikka masala” spice blend.  I’m not usually one for spice mixes (unless it’s to sprinkle over some weekday chicken or salmon, for which I recommend this array of options).


I thought I would give it a whirl in combination with a recipe I found on Bon Appetit, and the result transported us to an Indian restaurant.  Matt’s request was that we try Lamb Vindalu next, so stay tuned, and maybe we’ll make it!


6 garlic cloves, finely grated
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
1 2.8 oz package Kaluystan’s Chicken Tikka Masala blend
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati or jasmine rice (for serving)


  1. Combine garlic and about 1/2 spice mix in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
  2. Heat vegetable oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add the other half of the spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  6. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Serves about 4-5

Adapted from Bon Appetit Chicken Tikka Masala

Moroccan Style Sweet Potato Stew


Just because something is vegan doesn’t mean it has to be boring. While this Moroccan-inspired stew is not an authentic dish, it is flavorful and satisfying enough even for meat-eaters. I came up with this recipe about 25 years ago when I was looking for something to make for Sukkot and at the time, my son did not eat meat. The ingredients probably developed based on what I had around at the time. Feel free to play with the ingredients, including the spices. Just remember to keep the essential balance of flavors and textures. When I originally made this, I did not use any hot pepper or spicy curry powder since most young children are not into “heat.” This time I made it with a little but not overwhelming heat since I never like things so hot that I can’t taste any of the other flavors.

I usually served this over steamed millet, rice or couscous, but this time I am experimenting. I have been watching all of these cooking shows that use cauliflower to replace a starch. Now I personally love starches, but I was intrigued. So when I went to the grocery store and saw this gorgeous cauliflower on sale, I bought one. Honestly, I wasn’t sure what I was going to do with it, but today was the day that I needed to do something. It was taking up way too much space in my fridge and I wanted to use it before it developed those yucky black spots. I roasted the florets at 425 degrees F. for 20 minutes after drizzling them with a little EVOO and then I pulsed them in my food processor along with some Kosher salt, one teaspoon of minced garlic and a sprinkling of Aleppo Red Pepper (more on the pepper later!). I pulsed until the cauliflower resembled rice – sort of. This will be the base under my stew. No one will be fooled into thinking it is rice, but it added a nice layer of texture. I don’t think I would especially race to make it again, but it is worth giving it a try.

Don’t be put off by the relatively long list of ingredients. The actual assemblage is fast and easy. For serving, I might serve a nice hard cider or a crisp white wine. I would round out the meal with some eggplant dip and hummus and pita especially if I am serving it to guests or Matthew and Frances are here.

Moroccan Style Sweet Potato Stew   

Yield: 4-6 servings


1 large onion, peeled and chopped

4 cloves of garlic, peeled and chopped

1 Tablespoon EVOO

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1/2 teaspoon each: curry powder (I used a hot Madras powder this time), ground cumin, Kosher salt

Rounded 1/4 teaspoon ground nutmeg

1/4 to 1/2 teaspoon of Aleppo Pepper or other red pepper (optional)

1 large sweet potato, peeled, cut into 1/4 inch rounds and then quartered

1 small butternut squash (or a second sweet potato), peeled, seeded and cut like sweet potato

1 large sweet red, yellow or orange pepper, cut into large dice

2 Japanese eggplants, cut into large cubes (You can use a regular eggplant, but you will have to worry about seeds)

15 ounce can, drained chickpeas (save the aquafaba if you want to make meringue)

1 large Granny Smith apple, peeled and cut into large dice

1 16 ounce can of diced tomatoes with liquid

1/2 cup of raisins

About 2 cups of vegetable broth

6 ounces of apple or pineapple juice

Lightly toasted pumpkin seeds and pumpkin seed oil for garnish (optional)


  1. In a 4 to 5 quart Dutch Oven, saute the onions and garlic in the EVOO until softened. Stir in all of the spices and add enough of the juice to moisten everything and to prevent scorching. Cook, stirring occasionally for about 3 minutes.
  2. Add all of the other ingredients, including the remaining juice and stir through. Bring to a boil. Then cover and reduce the heat to a simmer. Cook for about 35 minutes or until the sweet potatoes are tender. This can be made earlier in the day and gently rewarmed or even made a day ahead, refrigerated and rewarmed.
  3. When ready to serve, place a generous portion of the stew over your starch (or cauliflower) of choice and garnish with toasted pumpkin seeds and a drizzle of pumpkin oil. IMG_1326

NOTE: I’m a bit like a magpie when it comes to spices and kitchen gadgets. I get seduced by shiny new objects and as long as they are within a certain price range, I will often indulge myself. I was searching for some particular spices online to make my Yemenite Chicken Soup and received a pop-up that said “people who bought this, also bought Aleppo Pepper.” Well how could I resist, especially when it was described as:

  • Aleppo pepper has perfectly balanced heat and amazing flavor, sweet and rich and almost smoky.This Turkish crushed chili has an ancho-like flavor with a little more heat and tartness.

While it is not essential to this dish, it is really wonderful stuff and I have since been using it everywhere – in pasta, eggs, soup and this stew.