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Garlic Maple Salmon
Dairy-free ~ Egg-free ~ Gluten-free ~ Nut-free ~ Wheat-free
Serves 4
Anyone I make this dish for becomes an instant fish lover. Even those who weren’t previously convinced. Maple syrup makes everything taste better, and this recipe is no exception. Do check that your salmon is not genetically modified. This is when it’s handy to know a fishmonger, so you can ask those questions. For a full meal with a lot of vegetables, serve this salmon with Beet and Carrot Slaw (page 299) and Lemony Green Beans (page 307).

3 tablespoons (45 mL) pure maple syrup
1 clove garlic, minced
1 teaspoon (5 mL) dried dill
4 (3 ounces/85 g each) organic or wild salmon fillets
1. Preheat the oven to 400°F (200°F). Line a baking sheet with parchment paper.
2. Mix the maple syrup, garlic, and dill in a small bowl.
3. Place the salmon fillets on the prepared baking sheet. Spoon the maple syrup mixture over the fish.
4. Bake for 10 to 15 minutes until the fish flakes easily when tested with a fork. Serve immediately.
Tip: Substitute trout for the salmon for a lighter fish that is still rich in omega-3 fats.
NUTRITIONAL INFORMATION
Fatty fish, including salmon and trout, are excellent sources of omega-3 fatty acids.

Beet and Carrot Slaw with Ginger Sesame Dressing

Dairy-free ~ Egg-free ~ Gluten-free ~ Nut-free ~ Vegan ~ Vegetarian ~ Wheat-free

Serves 4
Your taste buds are going to be dancing with this recipe. It’s a huge hit, even with those who aren’t sure about beets. It is also one of the best dishes I’ve shared at a backyard barbecue or potluck. This recipe works well with the Tuna Melt Sandwich (page 000), Salmon Burgers (page 000), Chicken Souvlaki (page 000), or Super Simple Baked Trout (page 000). Use a food processor with the grater attachment for speedy prep.
Beet and Carrot Slaw

2 cups (500 mL) grated carrot
1 cup (250 mL) kale, stems removed and finely chopped
1 cup (250 mL) grated red beets
½ sweet red pepper, seeded and diced
1 tablespoon (15 mL) finely chopped red onion
1 tablespoon (15 mL) chopped green onion
Ginger Sesame Dressing

½ cup (125 mL) apple cider vinegar
¼ cup (60 mL) olive oil
1 tablespoon (15 mL) liquid pure honey
1 tablespoon (15 mL) sesame oil
1 tablespoon (15 mL) finely chopped fresh basil
2 teaspoons (10 mL) ground ginger or 1 tablespoon (15 mL) fresh ginger, peeled and finely chopped
1 teaspoon (5 mL) tamari or soy sauce
1. To make the Beet and Carrot Slaw, combine the carrot, kale, beets, red pepper, red onion, and green onion in a large bowl.
2. To make the Ginger Sesame Dressing, whisk together the apple cider vinegar, olive oil, honey, sesame oil, basil, ginger, and tamari.
3. Pour the dressing over the slaw and toss.
4. Cover and refrigerate for at least 1 hour before serving.
NUTRITIONAL INFORMATION
This slaw is a great source of phytonutrients and vitamins, including vitamins A and C.