Hey Everyone Happy Weekend! I hope that wherever you are there is Sunshine and blue skies and if so could you possibly send it my way. Pretty Please with a Cherry on top
Even though the Sun isn’t exactly shining in Vancouver at the moment there is one thing that I can never complain about when I am in this city (Ok there is obviously more than one thing) And that would be the incredible West Coast Seafood
Case in point …. The Salmon
OMG I just cant get enough. I don’t know anyone who likes fish not liking Salmon. Or, if you think that you don’t like fish, try Salmon and it will change your mind. And if it doesn’t, well there is just no pleasing you
So I have been in Vancouver for 2 weeks now visiting my Best Friend Daniela (I know you are reading this and I Love You) and although the weather has been less than desirable I am actually enjoying it more than I have on most previous trips and it’s because I have been non stop cooking away. Oh and I get to spend everyday with her. We live in what feels like across the world from each other and can’t exactly see each-other all the time. Her husband is one of those very fortunate people who can eat whatever they want whenever they want and not gain a single pound so even though there is only three of us here I can cook for six no problem
I think that I have baked more in the last two weeks then I have in the last two years and surprisingly been enjoying it a lot more than I thought I would. There is no doubt that I prefer to cook rather then bake but in the future I plan to be doing a lot more.
But the real star of the show is again … The Seafood
Yesterday I bought a Dungeness crab and made fresh Crab Cakes that were to die for. They are not what you would taste in your average restaurant. It was basically just crab which is the only way crab cakes should be
Then today … Salmon.
I bought the best filet of Salmon and then I did exactly what you should do with it … barely anything. You will notice that there is no dressing and that is because I am just letting the ingredients shine
This Salad has everything you could ever want and more. Its …
Mouth Watering
Healthy
Light
Fragrant
Flavourful
Simple
And lets talk about another great thing, it only takes 15 minutes to prepare. Think about what a show stopper this would be serving to some friends at a lunch or even as an appetizer to a main for dinner. You can serve it warm or cold so it is very easy to have done in advance. There is also another option of serving it raw. YUM! Just make sure you are getting sashimi grade Salmon
So with a few simple ingredients and 15 minutes you can have a meal worth drooling over
Enjoy your weekend Everyone!
Xoxo
- 3oz Salmon
- 1 Small Lebanese Cucumber
- 1 Tbl. Capers
- 1 Tbl. Grated Onion
- 1 Tbl. Pickled Ginger
- Lemon
- Parsley
- Pea Shoots
- Poppy Seeds
- Salt
- Preheat the oven to 300 degrees Fahrenheit
- While the oven is heating, cut the salmon into 1/2 inch slices. Make sure that you have a very sharp knife other wise you could tear the salmon. Lay on an oven tray and sprinkle with salt. Bake for 5 minutes or until barely cooked but warmed through
- Cut the ends off the cucumber and peel into thin strands with a vegetable peeler and add into a small bowl. Toss with some pea shoots and parsley and set aside
- When the salmon is cooked, arrange on a small plate in a circle and in the middle top with the salad
- Sprinkle the capers and poppy seeds over the salmon and dot with the grated onion and pickled ginger
- Enjoy with some lemon and a cold glass of wine 🙂
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