One Step Cooking
McCormick Canada has just released the Club House One Step Limited Edition seasoning blend, and this year’s flavour is Roasted Cumin and Mint. Earthy roasted cumin is paired with sweet spearmint, a splash of lemon zest, and cayenne pepper, giving this seasoning blend a truly distinctive flavour.
“Inspired by McCormick’s 2011 Flavour Forecast, this mix stimulates the spirit of discovery for international cuisine and transforms the dining experience from ordinary to extraordinary,” says McCormick Canada Product Manager Stacey McKellar.“This limited edition seasoning blend enables cooks to celebrate the flavours of Morocco in their own homes.”
Club House Limited Edition flavours are available for a limited time only. The Limited Edition concept was first launched in 2008 under the Club House La Grille brand, and was extended to Club House One Step seasoning blends in 2011. Each bottle of Club House One Step seasoning blends features a unique peel-back label that is filled with recipes, making it easy to shop for ingredients needed to make each recipe.
Club House One Step Limited Edition Roasted Cumin and Mint seasoning blend is available in the spice aisle at most grocery retailers across Canada with a suggested retail price of $4.99 per bottle. It contains no artificial flavours or colours, no trans fat and is kosher.
Moroccan Salmon
Ingredients
- 1 lb (500 g) fresh salmon filets, cut into 4
- 1 cup (250 mL) plain yogurt
- 1 tsp (5 mL) Club House Prepared Minced Garlic
- 2 tbsp (30 mL) lemon juice
- 3 tbsp (45 mL) Club House Roasted Cumin & Mint One Step Seasoning, divided
- 1 cup (250 mL) cherry tomatoes, cut in ½
- 1 tbsp (15 mL) each olive oil and chopped cilantro
Instructions
- In a large bowl, combine yogurt, garlic, lemon juice and 2 tbsp (30mL) seasoning; mix well. Remove 1/3 cup (75 mL) and reserve for later.
- In a resealable plastic bag, combine remaining yogurt mixture and salmon filets. Lightly massage to distribute mixture evenly. Let stand for 30 minutes.
- Place marinated salmon filets on a baking tray and bake in preheated 450°F (230°C) oven for 3-4 minutes per side, flipping half way through.
- In a skillet over high heat, add oil and tomatoes; sauté for 1 minute, tossing often.
- When salmon is cooked, transfer to a serving dish and sprinkle filets with remaining seasoning, top each salmon filet with reserved yogurt sauce, charred tomatoes and cilantro.