Full of Omega 3s, salmon is both nutritious and decadent—a rare combo! Pair this recipe with your favourite roasted vegetables, or with rice, quinoa, or a salad, for the perfect weeknight or date night meal.

Ready to try this tasty recipe? Here’s everything you’ll need:

Ingredients:

Grilled Salmon

3 large salmon fillets (or 4 small)

1/8 cup fresh lime juice

Zest of a lime

1 medium garlic clove, minced

3 tablespoons olive oil

Mango Salsa

1 large mango, finely diced (or 1 cup)

1/4 cup red onion, minced

1 tablespoon fresh lime juice

1 tablespoon olive oil

Salt and pepper to taste

Preparation:

Grilled Salmon:

In a small bowl, whisk together olive oil, lime zest, lime juice, and garlic and season with salt and pepper to taste (a fair amount of each). 

Place salmon in a baking dish, pour the liquid mixture over, and cover with tin foil or plastic wrap. Allow to marinate in the refrigerator for 15 – 30 minutes, then flip salmon to the opposite side and allow to marinate in the fridge for 15 – 30 minutes longer. 

Preheat a grill over medium-high heat during the last 10 minutes of marinating.

Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through. The salmon is ready when the flesh flakes when lightly pressing down with a fork.

Mango Salsa:

In a medium bowl, toss together your mango, cilantro, red onion, olive oil, and lime juice. Season with salt and pepper to taste.

Pair with some delicious, nutty brown rice, with a unique salad, or with your veggies of choice, and serve with some lemon wedges on the side.

Fresh, flavourful, and delicious! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Super healthy, but also incredibly yummy, this spring salad with an irresistible balsamic dressing is perfect as a meal or on the side, served with your favourite entrée.

Want to make it? Here’s what you’ll need.

Ingredients:

Salad:

2 romaine lettuce hearts

1 watermelon radish, thinly sliced

3/4 cup chickpeas

One large avocado or 2 small, cut into wedges

3/4 cup corn

Handful of radish sprouts

6 fresh figs, cut into wedges

Dressing:

3/4 cup mayo

3 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1 tablespoon brown sugar, or to taste

1/2 teaspoon Italian seasoning

Salt & pepper, to taste

Preparation:

Add dressing ingredients to a bowl and whisk together thoroughly. Taste and adjust as needed so the dressing is exactly how you like it.

Place all your salad ingredients in a large salad bowl and mix in the dressing! Serve immediately: fresh and delicious! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Here’s what you need:

Ingredients:

Dressing:

½ cup olive oil 

1/3  cup lemon juice

1 shallot, minced

1 Tablespoon Dijon mustard

1 Tablespoon honey (sub with Maple Syrup for Vegan option)

1/2 teaspoon dried Italian spices 

½ teaspoon coarse sea salt

¼ teaspoon white pepper

Salad:
1 head romaine lettuce

1-2 Tablespoons capers

4 small cucumbers

1 bunch radishes

2 Tablespoons hemp seeds

Preparation:

Dressing:

In a small bowl, whisk all ingredients together. OR you can also put all the ingredients into a glass jar with a tight fitting lid. Shake vigorously until ingredients are well incorporated.

Store dressing in fridge for up to two weeks

Salad:
Stack romaine and julienne.

Thinly slice radishes by hand or use a mandoline.

Cut cucumbers into thin rounds or use a vegetable peeler or mandoline for long strips.

Mix romaine, cucumbers, radish and capers in a large bowl.

Sprinkle hemp seeds on top, drizzle with dressing and mix well.

This is a super quick and easy salad to make whenever you feel like you need something light, fresh and delicious! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments. 

Ingredients:

• 1 pound of red potatoes, sliced 1/3 inch thick
• Kosher salt
• 2 tablespoons dry white wine
• 1 cup of trimmed green beans
• 4 eggs
• 1/4 cup white wine vinegar
• 2 tablespoons of minced shallots
• 2 tablespoons dijon mustard
• 1 tablespoon chopped fresh thyme
• Freshly ground pepper
• 3/4 cup extra-virgin olive oil
• 8 cherry tomatoes, halved
• 1 head of lettuce, separate the leaves
• 6 trimmed radishes, quartered
• 2  cans of tuna packed in Olive oil, drained (or fresh Tuna)
• 1/2 cup nicoise olives
• 2 tablespoons capers
• 2 tablespoons anchovies (optional)

Instructions:

Step 1: Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender for about 5 minutes. Drain and transfer to a medium bowl; drizzle with wine and let cool. 

Step 2: Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with ice water. Add the trimmed green beans to the boiling water; cook until crisp and bright green, which should take 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Step 3: Place your eggs in the original saucepan used to simmer the potatoes, and cover with cold water up to about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand for at least 10 to 12 minutes. Drain, and then run under cold water to cool. Peel them under cold running water to stop them from cooking further.

Special Tip: If you don’t have the stovetop space or simply don’t want to reuse a saucepan – we also recommend using our egg cooker – perfect to get your eggs to the consistency you want for your salad, without any fuss!

Step 4: Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Step 5: Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-boiled eggs.

Step 6: Divide the lettuce among 4 plates. Arrange the potatoes, trimmed green beans, radishes, capers, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, and then add the tomatoes to the plates. Drizzle with the dressing and top with the nicoise olives.
Just like that, you’ve whipped up a delicious and satisfying salad at home! We hope that you continue eating well into the New Year and enjoy cooking new recipes and sharing your creations with us! Tag us on Instagram @stokesstores and use the hashtag #StokesMoments so we can see them. Enjoy!

Instructions:

Preheat the oven to 200°C/400°F/gas 6.

Halve and de-seed the pepper, then cut each half into 4 pieces.

Peel the red onion and cut into 8 wedges.
Halve the zucchini lengthways then slice into 2cm chunks. 

 Leave the cloves of garlic whole.

Place all the veg and halloumi cheese in an extra-large roasting tray, or divide between  2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop your fine herbs of choice. Scatter all of the herbs over the veg.
Drizzle it all well with olive oil, then toss to coat.

Roast your veg in the hot oven for around 50 minutes, or until soft, golden, and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.

Enjoy!

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