Flowfit

Who would have thought that mustard goes so well with salmon?  This is truly a great combo – one that can be prepared camping!  Well, that’s what my cooking facilities are like at the moment, so yours should turn out even better than mine!  Right?  The asparagus was cooked in a saute pan on my hot plate, while the salmon was cooked on the BBQ.

For the asparagus, simply wash and cut off hard ends.  Into a saute pan add, 1 tsp peanut oil, 1 tsp sesame oil and the asparagus.  Add some sea salt and fresh cracked pepper and toss to combine.  Saute on medium heat for about 4-5 minutes.  Remove from heat and squeeze lemon over asparagus and serve.

YUM!

I’m not going to type a formal recipe for the salmon… you’ll laugh, but I used what I had, and it worked, so I challenge you to do the same!  I used a squirt of plain ol’ yellow mustard, a dollop of whole grain mustard, another dollop of dijonaise and about 1tbsp of soy sauce and about 1tsp of sesame oil.  Add in some cracked pepper and a glug of peanut oil.  Mix all together, and pour over salmon, reserving a bit to add after salmon is cooked.  Grill for about 4 minutes per side.  Soooooo good!  The mustardy sesame sauce was amazing!

Double YUM!

We have WALLS!  And a ceiling! Tomorrow the flooring goes down – hooray!  What a difference walls can make! And the amazing thing? Sometimes you don’t know how bad something was until you change it – for us, that means insulation!!  WOW!  No more cold pockets.  Our house actually feels warmer!  Too warm in fact… we’ve been turning the heat off at night – it’s too warm!  Funny eh?

As I type, the walls are being painted as is the ceiling.  The pot lights are installed, and we had fun last night playing with all the dimmers.  This week is a full one – our floors (African walnut) will go down, the walls and ceiling will be completely painted and some of the cabinets will arrive!  Can’t wait to see it!  It’s amazing watching it all come to life.  So exciting!

Last Sunday, I hosted our annual “Four Fathers” Father’s Day BBQ.  Since I was the only “vegan flirt” at the party, and was on a budget, I opted to serve grilled salmon and came up with this new recipe that was a HUGE hit!  Originally I was going to serve Veggie Burgers, but this was honestly WAY more cost effective.

I always liked the seafood available at Costco – I am in the process of researching where they source theirs.  I will let you know the details soon!  In the meantime, enjoy this incredible salmon.  I served it with Mango Salsa and green salad … what a great combination of flavours.  Enjoy!

Grilled Salmon for a Crowd:

Serves 10-12

• 2 whole sides Salmon (I buy mine at Costco – abt. 20.00 for package with 2)
• 1/4 cup whole grain mustard
• 4 tbsp light soy or tamari sauce
• 2 cloves garlic, finely chopped
• 2 tbsp peanut oil
• 1/4 cup REAL maple syrup
• handful chopped fresh parsley
• 2 green onions, chopped
• fresh cracked pepper and sea salt to taste

Cut salmon into 2 inch wide portions.  Place salmon in large casserole dish or lasagna pan.  In separate bowl, combine other ingredients.  Pour over salmon, cover and refrigerate for 2 hours or up to 8 hours ahead.

To grill –

Place salmon on preheated grill.  Cook 3-5 minutes per side, depending on BBQ.  Check for doneness by breaking piece off and looking at colour.  Should flake easily and be a consistent colour.  Remember, fish continutes to cook once removed from heat.  Let rest for 5 minutes before serving.

YUM!

Serve with Mango Salsa

This recipe has changed over the years. It has gotten better and better and somehow much simpler. I guess sometimes it’s the simple things that are life’s sweetest treats!

Salmon ready to come off the grill

MAPLE SOY GLAZED SALMON
Serves 4
• 4 salmon fillets
• 4 tbsp dark Soya sauce
• 2 lemons (one juiced, one sliced for serving)
• 4 tbsp maple syrup
• 2 green onions, chopped
• 2 tbsp toasted sesame seeds
• 2tbsp peanut oil (can use olive oil)
• 2 cloves garlic, pressed or chopped
• Cracked black pepper
• 1 lemon, cut into wedges
• chopped parsley for garnish

Preheat oven or grill to 400 degrees.

The best way to prepare this salmon is on the BBQ, however a well seasoned cast iron skillet is also tops in my book. Alternately, if you do not have either of these, a good non stick (that can go into the oven) will do.

Juice one lemon into a bowl, add all other ingredients except salmon and parsley. Mix with fingers, add salmon to bowl. Gently coat salmon in mixture. Let sit for 20 minutes.

BBQ:
Place salmon skin side up in middle of bbq. Close lid and cook for 3 minutes. Flip salmon, and cook another 3 minutes. Turn off middle burner (ensure salmon is over the “off” section of your bbq). Close lid and cook for another 3-5 minutes, depending on thickness.

Stove:
Heat pan over high heat. Add olive oil and reduce heat to med/high. Place salmon in pan skin side up and sauté for 3 minutes. Flip salmon over and continue to sauté for another 3 minutes. Sprinkle with ½ of the sesame seeds. Place in oven. Cook salmon in oven for 5-7 minutes depending on thickness.

Remove from heat and let rest for 3-5 minutes. Sprinkle with additional sesame seeds, green onions and parsley. Serve with lemon wedge.

all dressed and ready for the table!

YUM!

TIPS:

Since all BBQ’s and ovens are different, your times may very. Test doneness by flaking one of the ends. If it falls apart easily, it is done.