COOKING WITH THE NORTH COAL
If you’ve been following me on Instagram (@inspireandmove) ) for a while you know that I am not the cook in our house. I can take a decent food pic as well as take my job as wine pourer very seriously but I am definitely not the master in the kitchen.
Matt, aka Biceps + Brussel Sprouts (@bicepsandbrusselsprouts on IG) gets full credit for creating all of our healthy, beautiful meals!
I’m so excited to bring him into this blog and include recipes from his creations so you guys can try them out at home! And hey, maybe we’ll get crazy and include some of our favourite wines to sip alongside these delicious eats.
This first recipe post is extra fun because we partnered with The North Coal to create some delicious meals using the goods from one of their (new) grocery delivery boxes, the North Coal Grocery Maritimer Box! It was a perfect box for us because we eat a lot of seafood - Matt is Portuguese so it’s basically in his blood and I’m a plant based pescatarian, so love including high quality fish protein options in my diet.
We’ve always loved eating at home and now that the weather is nicer we will split our dining time between indoors or outdoors. There’s something so beautiful about enjoying a delicious meal, with good company, outdoors.
With that being said, this is a fun Spring/Summer dish that can absolutely be enjoyed inside our out!
PICO DE GALLO SALMON with SMASHED POTATOES + GRILLED SUMMER VEGGIES
INGREDIENTS:
2 portions boneless, skinless salmon
1 red bell pepper quartered twice
1 yellow bell pepper quartered twice
1 zucchini sliced thinly
2 tbsp red wine vinegar
10-12 fingerling potatoes
10-12 cherry tomatoes chopped roughly
Handful cilantro chopped finely
1/2 shallot chopped finely
Juice of 1 lime
2 garlic cloves minced
Salt and pepper
2 Tbsp melted Butter
2 tbsp finely chopped parsley
Evoo
DIRECTIONS:
Preheat oven to 420 degrees.
Boil potatoes for 10-12 minutes or until cooked through. If it slides off a fork when you pierce it, they’re done. Remove and smash flat gently with blade side of a large knife or spatula. Line on baking sheet, drizzle with evoo and salt. Bake for 20 minutes, turning half way. Broil for last 2-4 minutes.
For the Pico de Gallo, add tomatoes, cilantro, shallot, lime juice and pinch of salt. Mix and set aside.
In a large bowl, mix veggies, garlic, evoo, pinch of sal, pepper and vinegar. Place on hot grill for 5-6 minutes on each side. When done, remove from grill and back into the same marinating bowl. Set aside.
Pat salmon dry, season with salt. Sear over medium/high heat for 3-4 minutes per side depending on thickness.
To plate, place salmon on centre of dish. Spoon pico de gallo directly on top. Flank with grilled veggies on one side and potatoes on the other. Spoon melted butter over each potato, pinch of salt and parsley.
Enjoy! Recipe serves 2.
We paired this dish with Rosewood Winery’s 2018 Follow the White Rabbit
Meet our partner:
The North Coal, located in Downtown Burlington, prides themselves on LOCAL LOVE (us too!) and bringing iconic Canadian Experiences to their customers.
With every Grocery Pack purchase they donate 1 Care Pack to the Burlington Food Bank - so not only are you supporting a local small business but you are also supporting a local food bank!
Deliveries are done Monday - Friday and turnaround is about 1-2 days.
Please enjoy promo code ALLI10 for 10% off your purchase!