Barbara-jo's Moody Salmon and Grain Bowl
I am fond of this simple preparation, and I call it moody as I can change it up with whatever grain I feel like cooking and eating at that moment. When I arrive home from the shop, I start cooking the grain, be it rice, quinoa, couscous or freekeh. Then I take a can of Wild Sockeye Salmon out of the cupboard and open it. Mmmm...love that tinned Sockeye. With a fork, I scatter the fish in a shallow bowl. I add one carrot- sliced on the mandolin- one radish - sliced on the mandolin - 1/2 a white turnip - sliced on the mandolin - and one spring onion - sliced with a knife. I then use whichever leafy green I have in the ice box (flat leaf parsley, curly parsley, dandelion leaves, or watercress). This array looks so lovely and fresh in the bowl. I grind some black pepper over the mixture, flake some Maldon salt, and squeeze one half of a lemon over all. When the grain is ready, I place it on top and slowly mix everything together, being careful not to over mix. I then sit me-self down to a satisfying and nourishing meal.
Barbara-jo McIntosh is the proprietress of Barbara-Jo's Books to Cooks.