Monday, 23 January 2012

Wishes of Prosperity

I think a lot of resolutions and wishes are made with thoughts of wealth.

Can you think of the number of times you blew out birthday candles and wished for cards filled with a bill or two, the number of turkey wish bones you pulled hoping for a bigger pay check, or the number of new year's resolutions made with dreams of pricy treats, vacations, or just extra money in your piggy bank.

And I don't believe you if you don't admit to not dreaming of wealth of some kind.

So let's encourage wealth with a yummy (and healthy) Asian style meal on Chinese New Year today. Yu Sheng or Prosperity Fish Salad is a healthy dish with lots of deeply coloured veggies and Omega-3 rich salmon. Just toss everything together, pile the dish as high as you can, and you'll prosper in the coming year.

At the very least you'll feel healthier and happier after eating this meal. And isn't that what we're really wishing for when we dream of wealth?

Prosperity Fish Salad - serves 2

2 cans of salmon, skin removed (and bones either crushed for added health benefits or removed)
1 egg
1/4 cup bread crumbs
2 tablespoons of sweet chili sauce
1/4 cup of grated Parmesan cheese
1 pinch of salt and pepper
1 cup of red cabbage, finely sliced
1 Chinese eggplant, sliced
1 sweet pepper, sliced
1 Jalapeno pepper, diced
1/2 cup of sugar snap peas, sliced in half
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon sesame oil

1. Heat one third of the olive oil in a large pan and add the cabbage. Stir to coat the cabbage in the oil, cover with a lid, and cook on medium heat for about 10 minutes. Stir occasionally.

2. While the cabbage is cooking, combine the salmon, egg, bread crumbs, sweet chili sauce, and salt and pepper in a bowl. Divide into 6 even sized rounds and press grated Parmesan cheese onto both sides.

3. Add the eggplant and hot peppers to the cabbage and add another tablespoon of the olive oil. Stir and cover to allow veggies to continue to cook for another 10 minutes. Stir occasionally.

4. Add the remaining tablespoon of olive oil to another pan and heat to medium heat. Fry the salmon cakes until both sides are golden brown and cooked through, about 2-4 minutes on each side.

5. Add the sweet pepper, peas, balsamic vinegar, and sesame oil to the cabbage mixture. Stir and heat just until the newly added veggies are warmed.

6. Pile a spoon of the veggies on a plate and top with a couple fish cakes.

My version of the Asian salad is easier and less expensive to make than the original, but it's still got the same health benefits and taste. I know you'll love it.

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