Raspberry Miso Glazed Salmon with Cabbage Slaw

I’ve come to the conclusion that there are two kinds of people: those who like Valentine’s Day and those who could do without it.

I belong to the former. 

Don’t get me wrong, I completely understand the argument that Valentine's Day is simply another reason to spend money (it feels like we just finished the holidays, doesn't it?) and can lead to unnecessary pressure or expectations in an already pressure-filled world.

But, in my opinion, I feel that if there's one thing worth celebrating, it's love. And I'm not just talking about romantic love, I'm also talking about family love, friendship love, and self love.

I’ve actually never really done anything incredibly elaborate on Valentine’s Day. When I was single, going to sushi with my friend, Sammy and then watching a marathon of Friends tops my list of most memorable. And since being in a relationship with Evan, spending the day at the beach or going out for a casual dinner is my favorite way to celebrate.

It could be that I just like having something to look forward to in the middle of February (and a reason to decorate my condo with pink hearts, let’s be honest).

I’m a summer person through and through so after Christmas is over, these next few months seem to drag a little slower than the others. But, Valentine’s Day, and all the subsequent red and pink decorations have the ability to make me happy.

Even if you fall into team “I Boycott Valentine’s Day,” this dinner is something special you can make for your loved one, family member, friend, or yourself just because. 

I hope you love it. 

Raspberry Miso Glazed Salmon with Cabbage Slaw

Makes 2 servings

For the Fish:

2 - 4 oz. pieces salmon

1 teaspoon mild miso paste

1 teaspoon maple syrup

1 teaspoon raspberry sauce*

2 teaspoons canola oil

salt and pepper

For the Slaw:

1/2 cup finely shredded cabbage

1/4 cup corn

1/4 cup black beans

1 tablespoon cilantro, finely chopped

1 scallion, thinly sliced

1 teaspoon honey

1 teaspoon lime juice

1 teaspoon raspberry sauce*

*We make the raspberry sauce by warming frozen raspberries (over the stove or in the microwave) until they soften, stirring to make a consistent texture, and then pushing the raspberries through a strainer to remove the seeds.

Directions:

1. Preheat grill or grill pan.

2. If using outdoor grill, place fish on two layers of foil, turning up on the edges to create a small tray.

3. Mix together miso, maple syrup, raspberry puree, and canola oil, and pour over fish. Season with salt and pepper. Allow to marinade while you make the slaw.

4. Whisk together honey, lime juice, and raspberry puree in medium bowl until smooth. Add cabbage, corn, black beans, and scallion and toss together.

5. When grill or pan is hot, add the fish (on foil tray if using outdoor grill or skin side down if using pan). Cover and cook for about 8 minutes for 1" piece of fish.

6. Place slaw on center of plate and top with fish. Drizzle with extra raspberry puree.

Enjoy, preferably with those you love.

Disclaimer: While Lisa and I are consulting dietitians for the National Processed Raspberry Council, we are are sharing this recipe on our blog simply because we love it.

(Holly)berry Mince Pies

I recently went out for dinner with my good friend, Holly.

Holly and her family are British. And they're the sweetest.

During dinner, we started talking holiday traditions. Every year, around this time, Holly and her family bake mince pies.

Holly tells me that the British take their Christmas fruit desserts very seriously. So much so, they even made a holiday especially for them: Stir Up Sunday.  It’s the Sunday before Advent where the family gets together to “stir up” their Christmas cakes, Christmas puddings, and mince pie fillings, "but they're all pretty much just variations of fruit cake," says Holly. 

I think it’s a holiday we should adopt in North America.

The trouble is, though, if you’re not a fan of fruit cake, you’re in a bit a dilemma. And with so many other delicious, fruit-filled holiday treats to turn your attention and tastebuds toward, it presents some steep competition. That’s why we created the aptly named, Hollyberry Mince Pies – because we think they’ll get your attention.

We started with frozen raspberries, and then added chopped dates for the sweet stickiness – without the added sugar.  Want to make it extra divine? Add a sneaky splash of brandy.

The best part about this recipe is you can add what you have. Don’t have pear? Use apple. No dates? Sub raisins. Want to add almonds instead of pecans? Go nuts!  The partner in crime to this amazing raspberry filling is Holly’s homemade flakey shortbread pie pastry. But for a quick fix, store bought pie crust pastry works great too.

The result is a recipe that, we've decided, can impress the strictest mince pie critic of them all: Holly’s dad.

(Holly)berry Mince Pies

Ingredients:

¾ cup frozen raspberries 

½ cup finely chopped dates

½ cup finely chopped pear

½ cup finely chopped nuts (your choice!)

½ orange – juiced

1 tablepsoon butter

1 tablespoon brown sugar

shake of nutmeg and cardamom

splash of brandy (optional)

batch/packet pie crust (recipe follows)

egg wash

powdered sugar for dusting

Directions:

1. Mix all ingredients (except brandy) into a heavy based saucepan over medium heat.  Simmer for 10-15 minutes - stirring occasionally as not to burn the bottom. Remove from heat to allow to cool and add your sneaky splash of brandy, if using.
2. Preheat oven to 400 degrees. Lightly grease mince pie tins or muffin tins.
3. Roll out pastry and using 2 different size round cookie cutters, or glasses, cut 12 x 3” circles and 12 x 2” circles (the larger one will be the bottom and the smaller one the top – you can also use a star/snowflake shape cookie cutter for the top)
4. Line the mince pie/muffin tin with the larger circles of pastry. Fill each with about 1 tablespoon of raspberry filling and top with smaller circle or pastry shape. Cut small steam vents, brush lightly with egg wash, and bake for about 16 minutes or until golden.

Pie Crust: Let us introduce to a buttery crust perfect for any holiday treat.

1 ¼ cup all purpose flour

¼ cup powdered sugar

1 stick unsalted butter

sprinkle of salt

ice water

1. Mix flour, sugar and salt in large bowl.
2. Cut in cold butter until flour resembles course breadcrumbs.
3. Add just enough water to bring into a ball. 
4. Allow to rest in fridge for at least 30 minutes.
5. Handle lightly and roll out on floured surface.

Enjoy, preferably with those you love. Happy holly-days!