This meal is Maple Shallot Salmon, brown rice with a Maple Shallot Dressing, and parmesan peas (a personal favorite of mine). I marinated the Salmon for 30 minutes prior to baking it at 375 for 20 or so minutes. I also decided to make plain brown basmati rice so I could use whatever was left over to make home made rice milk. So, I made a dressing to pour over the baked fish and cooked rice. Finally, my favorite veggie dish- boiled peas in freshly grated parmesan cheese. I could eat these peas every day.

Salmon Marinade Ingredients:

• 1 shallot, minced
• 1 clove garlic, minced
• 1 TB freshly grated ginger
• 2 TB soy sauce
• 1 TB water
• 1 tsp Aleppo pepper (which you can find at Savory Spice Shop)
• 2 green onions, chopped

I prepared the marinade in a small bowl and poured it evenly over my cold-water-washed, dried, and de-boned salmon that was sitting on a foil-covered flat baking tray. I preheated the oven to 375 and let the salmon soak in some flavors. Right before it went in the oven, I poured the juice of 1/2 lemon on top.

Meanwhile, I prepared some brown basmati rice, which took 45 minutes or so. I usually add something to flavor the rice as it cooks, but, making rice milk with the leftover rice prohibited that. Instead, I made this dressing to drizzle over the meal.

Maple Shallot Dressing Ingredients:

• 1 TB soy sauce
• 1 TB maple syrup
• 1 TB toasted sesame oil
• 1/2 TB dried ginger (fresh will work, of course. Just use a little less than dried.)
• 1 TB dried shallots (I bought mine, like ALL of my spices, from Savory Spice Shop)
• 1 green onion, chopped
• juice from 1/2 lime

Once again, Savory Spice Shop deserves credit for this great recipe. It is so simple to cook when experts put together the spice rub for you.

Ingredients:

• 1 package of tempeh, sliced the way you prefer
• 1 TB Vietnamese Sweet Lemon Curry powder
• 1 TB peanut oil
• 1/4 cup water

For this dressing- Chop one cipollini onion and sauté in a few tablespoons of olive oil until fragrant and golden brown. When cool, transfer to a food processor and blend until it thick and kind of pasty. Add this to your almost-empty mustard container (honey mustard, german mustard, etc). Then add some maple syrup, some cider vinegar, a dash of soy sauce, and some hot sauce (I used Sambal Olek, available in Asian food stores). Shake well and enjoy. Store in the fridge and use within a week or two.

It is going to be up to you how much of each ingredient you add because it all depends on how much mustard is left in the container. In general, there will be more olive oil than mustard, more mustard than maple syrup, more syrup, than vinegar, etc. You see where I’m going with this, I’m sure.

Ingredients:

• 1/4-1/3 cup feta cheese
• 1/4 cup olive oil
• 1 TB honey mustard
• 1/4 cup maple syrup
• fresh ground black pepper
• red pepper flakes, or, better yet- Aleppo pepper (from Savory Spice Shop for a little kick)