This recipe begins a new series for us. One that gives you our take on a whole new “Paleo diet”.
No, it’s not about cutting out carbs or restricting anything. Instead, it’s more of what we’ve been saying at Green Mountain since we began our program over four decades ago. And that is – let your body guide you in how best to take care of yourself.
In this series, Chef Patrick shows you how to use that credo to help you accomplish a basic function of self-care – cooking for yourself.
One of the more frequent questions I’m asked is, how can I make cooking easier? Well, there was never just one way to answer this question.
Until recently, when I was poking around in a magazine and noticed something that I’d never seen before, which was a way of writing a recipe that requires no technical measurements. I have an answer now, and it’s a new trend that I want to introduce to Green Mountain. I’m going to call it: The Paleo Diet Revisited – The Art of Cooking with Your Senses
What is that? Its simple. It’s cooking using touch, taste, and preferences.
Meaning, instead of following the recipe using measurements like a half cup of herbs, use handful of herbs. (Now everyone’s hands are different so this would be where you would use taste and preferences, so if you like a particular herb, add more than what you think a handful or half cup is… experiment with adding what you like.)
Other examples would be words like a palm of garlic; that’s the cup of your palm or approximately a tablespoon. How about a pour of lemon juice being about a ¼ cup. A splash would be enough liquid to coat a pan or even a product that you are cooking. These are just examples, but the wording in my recipes will be the quantity that it sounds like using only your senses for measurements.
Use our Plate Model Guide to Supportive Eating to help you when plating up the meal for optimal satisfaction.
Maple Glazed Salmon with Pecan, Apple Barley Pilaf and Brussels Sprouts
Maple Glazed Salmon
- 4 pieces of salmon, each piece approximately the size of a deck of cards
- Salt and pepper
- Blend of half olive oil and half canola oil
- Maple syrup
- Apple cider vinegar
- Lay salmon on a plate and grind salt and pepper over the salmon in a back and forth motion to evenly distribute the seasoning onto the fish. Use what you think is the right amount.
- In a small pot give a 2 pours of maple syrup and a 1 pour of apple cider vinegar, to make a 2 to 1 ratio of maple syrup to vinegar. Set the heat on medium and simmer to reduce the mixture by half. This is the maple glaze.
- Heat up a sauté pan on high heat for about 1 minute. Add a splash of the blended oil into the heated pan. Lay the salmon into the pan and cook for about 3 minutes. Turn down the heat to medium, cook for another 2 minutes. Then flip the salmon, being gentle to not break the fish. Cook for another 5 minutes or until the fish is at your desired doneness.
- Serve the salmon over the barley and Brussels sprouts with a drizzle of the maple glaze.
Pecan, Apple Barley Pilaf
- Olive oil
- Vegetable stock
- Salt and pepper
- Pour one fist-sized portion of barley into a container and submerge in cold water. Let soak for 5 minutes, then strain out the water.
- Chop a handful of carrots, a handful of celery and a handful of onions, toss in a pot with a pour of olive oil. Sauté on medium heat for about 5 minutes.
- Add the barley to the pot, submerge the barley with twice the amount of vegetable stock plus an extra pour. Allow to simmer.
- Peel and chop the apple, a handful of pecans and a palm of sage and stir into the barley. Give a few grinds of salt and pepper and adjust the seasoning to your liking.
Steamed Brussels Sprouts
- Brussels sprouts
- Balsamic vinegar
- Salt and pepper
- Cut off the butt of the Brussels sprouts and then cut them in half; you will want to prep about four fist-sized portions.
- In a pot, boil enough water to submerge the Brussels sprouts. Add the Brussels sprouts and cook for about 6 minutes or to desired softness.
- Strain out the water and transfer the Brussels sprouts to a mixing bowl. Give a few grinds of salt and pepper over the Brussels sprouts with a splash of balsamic vinegar. Mix well and serve.