If there was ever a day to give Mom a break from her regular routine, its Mother's Day. I can't think of a better way to celebrate your grandmother, mother, or the mother of your kids than to give them the day off from the "regular routine". Taking care of the days meals (yes breakfast, lunch and dinner), along with a couple other household chores will certainly be appreciated. Note, don't forget a card, some flowers and perhaps a small token of your affection. It is the small details and little extras, like chocolate dipped strawberries, that really show you pay attention and care.
Start the day off right with Mom's favourite breakfast in bed. For Jana, a fresh glass of orange juice, coffee, poached eggs, a lightly toasted croissant and the morning paper should do the trick. If cooking isn't your forté, consider making pancakes with ripe berries and cream, or French toast with vanilla yogourt and maple syrup. Both are easy to prepare and present, even for novice cooks. Or try our Madeover French Toast With Spiced Pears recipe. No matter what Moms favourite breakfast may be, let her enjoy it in peace, take the family circus downstairs and let Mom relax.
For lunch, keep it light. Why not make her a nice Balsamic Chicken Salad. Using the rotisserie chicken will save you some time and stress in the kitchen, making this lunch salad come together in minutes. Then set the table for two and enjoy a meal together. When it comes to dinner, it is time to go all out and surprise Mom with a meal she'll tell her friends about. Not sure where to start? Think about Mom's favourite ingredients, restaurant, style of cuisine or vacation and use them as inspiration for a delicious meal. Jana and I took the kids on a Caribbean cruise this past winter. She really enjoyed the sun, sand, island hopping and fresh tropical cuisine. So for this Mother's day I plan on cooking up a fresh tropical little number that will remind her of our fantastic family vacation.
Coconut Crusted Salmon with Tropical Salad
Makes 4 portions
Prep time: 15 minutes
Total time: 35 minutes
For the Salmon:
1 tbsp (15 mL) canola oil
4 salmon fillet portions
¼ tsp (1 mL) ground cumin
1/8 tsp (1/2 mL) salt and pepper
1 tbsp (15 mL) flour
1 egg, beaten
1/3 cup (80 mL) Compliments Medium Desiccated Unsweetened Coconut
2 tbsp (30 mL) finely sliced green onions
For the Salad:
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) Compliments Liquid Honey
salt and pepper
1 mango, diced (2 cups, 500 mL)
1 red pepper, diced (1 cup, 250 mL)
2 oranges, peeled and segmented, plus juices (1/2 cup, 125 mL)
1 shallot, diced (1/4 cup, 60 mL)
2 cups (500 mL) Compliments Organic Mixed Baby Greens
- Pre-heat your oven to 350°F(190°C). Season the salmon with cumin, salt and pepper then lightly dust the tops of the salmon fillets with the flour. Brush the top of the salmon with the egg wash and press it into the coconut so it sticks to the salmon. Heat the canola oil in an oven safe sauté pan over medium heat. Cook the salmon coconut side down for 1-2 minutes until light golden. Turn them over and transfer the pan to the oven, cooking for 8-10 minutes and the salmon has just barely cooked through. Remove from the heat and let rest for 3-5 minutes before serving.
- Meanwhile, whisk together the olive oil, vinegar and honey with a pinch each of salt and pepper. Gently toss the mango, diced pepper, orange segments, orange juice and shallot in the dressing. Set aside until ready to serve.
- Divide the mixed greens evenly between the plates and top with the tropical salad. Set the coconut crusted salmon on the plate and spoon some the remaining dressing over the salmon and the salad. Serve and enjoy, together.
TIP – Not a fan of salmon? You can use the same coconut crusting technique with white fish, chicken breasts and pork cutlets.
Happy Mother's Day!
Chef Ryan Skelton
