Cooking Adventures

This month we are featuring reciped by Elli Samuels from her new cookbook, Cooking with Elli. Find more recipes and a suggested Passover menu on Jvillage Network's Passover Holiday Spotlight Kit.

Maybe you are craving something for dinner tonight that is on the lighter side. and, of course, you still want it to be delicious! my husband and i really enjoyed this barbecue flavored salmon dish a few nights ago and i especially liked how pretty it is! fresh tasting bok choy, with its always appreciated touch of crunch, sets the stage; the salmon sings with just the right amount of spice and the subtly italian flavored tangy tomatoes, humble in their approach, are the perfect backup for this dinner performance!
what should you serve alongside? i am thinking farro, mixed with lima beans and peas, or maybe green beans and corn. there are so many possibilities- reaching over to your creative side with this grain will not lead you astray! in case you don’t have experience cooking farro, definitely try it! it’s an old-world wheat variety that reminds me of wheat berries (but quicker to prepare). i like the slightly nutty flavor and chewy texture, and farro’s nutrient richness is an added bonus. it is usually found near the rice and grains, or in the bulk section of the store, and the cooking directions (in simmering water until tender) are a breeze to follow.

To serve 4, you’ll need:
1 large head bok choy, 1½ to 2 lbs. salmon, 2 tsp. olive oil (divided), 1-2 tbsp. barbecue seasoning spice (total)-some for salmon, some for the bok choy mix*, 1 (14.5 oz. can) stewed tomatoes (italian style) without the extra sauce, and ¼ tsp. pepper.

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