Cooking - for a new lifestyle (Our Test Kitchen)

from soscuisine.com 2 servings Marindade 30 minutes / Preparation 10 minutes / Cooking 20 minutes 160 calories per serving 1 green onion/scallion, finely chopped 1 clove garlic, minced 1/2 Tbsp gingerroot, grated 1-1/2 Tbsp soy sauce, low-sodium 1 Tbsp Hoisin sauce 1 Tbsp olive oil 1/2 Tbsp lemon juice, freshly squeezed ground pepper to taste 300 g salmon fillet Finely chop the scallion, mince the garlic, then put them in a shallow dish.  Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice and pepper.  Whisk using a fork to combine the ingredients.  It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty. Put the salon in the dish and turn it to coat with the marinade.  Cover and let stand either 30 minutes at room temperature or overnight in the refrigerator. Preheat the oven to 190C or 375F. Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side do

from soscuisine.com 2 servings Soaking 10 min / Prep 15 min / Cooking 20 min 110 calories per serving 1 Tbsp. rice, long grain 240 g fiddleheads 1 Tbsp. butter, unsalted 1/2 shallots, finely chopped 2 cups chicken broth salt and ground pepper to taste 2 tsp. slivered almonds (optional) Fiddleheads may be poisonous if eaten raw.  Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water. A blender of food processor will be very useful to puree the soup. Cook the rice and set aside. Prepare the fiddleheads:  wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water.  Set them aside. Melt the butter in a saucepan over medium-low heat.  Add the finely chopped shallot and saute 2-3 minutes until it is translucent, taking care not to let it burn.  Add the fiddleheads and cook 1 minute, then pour in the broth and the rice.  Bring to a boil, cover and simmer 5