Holy Mackerel!

Including mackerel in our eating healthy program is a challenge. We try to have fish every second day. We know mackerel is one of the healthiest, but it’s strong flavour needs to be countered. We finally had some success!

It started with hot smoked mackerel from Highland Farms.

We decided to try Marg’s favourite broccoli side to balance the flavours. It worked! The red onions, feta cheese, dried cranberries, toasted almonds and mayo delightfully offset the mackerel. We also prepared potato wedges to further enhance the range of textures and tastes.

You have to try this recipe:

Chef Jameson’s Broccoli Salad
Star-tested by Jennifer Bain, Toronto Star

Makes 6 side servings

6 cups small broccoli florets
1 small red onion
½ cup feta cheese, crumbled
¾ cup dried cranberries
¾ cup almonds, toasted then chopped
1 cup mayonnaise
2 tbsp granulated sugar
2 tbsp white vinegar

In large mixing bowl, combine broccoli, onion, feta, cranberries and almonds. Mix well.

In separate bowl, whisk mayo, sugar and vinegar until smooth.
Add salad and stir.

Refrigerate for at least one hour before serving.

We still could use more recipes for mackerel. Let me know if you have any.


Dinners for Days 61 to 66

Great week for different fish: salmon, mackerel and trout!

61 Lemon Salmon (canned) & Navy Bean Salad from Chef MD


62 Tofu Tuna Patties, Garden Salad from page 56 Consumer Guide

63 Smothered Mackerel from Cooks.com


64 Broccoli Soup from page 60 Light Kitchen and in Marg’s Best folder


65 Baked Trout, Mashed Potatoes, Mixed Veggies


66 Chicken, Broccoli and lemon stir-fry