by Charmaine Broughton
One of my recent goals is to do less, and I’ve applied this philosophy to my running as well. Instead of setting grand running goals, as I have been known to do in the past, my goal has been to run 5K. It’s amazing how doing less can be so liberating. Truthfully, I have never felt happier or healthier. This recipe will have you doing less in the kitchen, yet still enjoying flavourful and healthy fuel. Here’s to having more by doing less!
3 cups (750 mL) fish stock (or vegetable or chicken stock), divided
3 tbsp. (45 mL) cornstarch
1 tbsp. (15 mL) vegetable oil
1 onion, diced
1 small carrot, chopped
½ tsp. (2 mL) dried thyme
hefty pinch of nutmeg
hefty pinch of cayenne
2 cloves garlic, minced (or to taste)
1 jar (236 mL) clam juice
½ lb. (250 g) boneless skinless salmon, chopped
1 can (142 g) whole baby clams, drained
1 can (227 mL) water chestnuts, drained and roughly chopped – about 1 cup (250 mL)
2 tsp. (10 mL) finely grated lemon zest
Garnish: smoked oysters and chopped fresh dill
Whisk 1 cup (250 mL) stock with cornstarch and set aside. Heat oil in a Dutch oven over medium heat and cook onion and carrot until soft, about 3 to 5 minutes.
Add thyme, nutmeg, cayenne and garlic. Add remaining 2 cups of stock and clam juice. Bring to a boil. Add reserved stock/cornstarch mixture, salmon, clams and water chestnuts. Cook for about 2 to 3 minutes until salmon is cooked through.
Stir in lemon zest and cook for an additional minute. Remove from heat and serve. Garnish evenly with smoked oysters and chopped fresh dill. Makes about 6 cups (1.5 L).
Charmaine Broughton is a food media specialist, avid runner and eater, and mother of two active (and always hungry) teenage boys, Tyler and Colgan. See more of what she is up to at charmainebroughton.com.