We love them, salmon recipes. The ingredients, like B.C. salmon, make the meal. Not passion, love of food or interesting sauces, or even torturing your food with methods that read like a contortionist’s how-to manual.
What is the use of coating a “purple-skinned aubergine” in a salt crust, roasting it to a blackened state, throwing out all that good salt and scraping the two ounces of flesh from the aubergine to cook with caramelized onions (another process/method), roasted garlic pods (another process/method) and tomatoes chimichurri (another process/method) to make an eggplant dip?
- Eat foods that are healthy for you, and the planet. Contribute to our environment by using clean, local ingredients as much as possible.
- Take less than 30 minutes to create dishes that are mouthwateringly soul filling. The less processing the better to enjoy the gifts of nature – you will taste fresh air, pure water, and the very ocean and earth in these dishes.
- Start, and finish, with the best ingredients possible.
The health benefits of B.C. salmon has been lauded for decades. From the brilliant Omega-3 Fatty Acids to 7 B vitamins, and more. Here are 2 salmon dishes to whip up on the fly.
Salmon and Vegetables Curry With BC Salmon
- 1 tablespoon olive oil and 1 teaspoon butter
- 1 cup diced onions
- 2 tablespoons Curry powder blend
- 4 cups vegetables – 1 cup cubed potatoes, 1 cup chopped carrots, 1 cup sliced eggplants, 1 cup zucchini
- 5 cups vegetables broth
- 6 serving salmon fillet (Farm fresh sold at Whole Foods too)
- juice from 1 medium lemon
- In a large saucepan, heat the fats over medium heat, add the diced onions and cook until soft. Lower the heat.
- Sprinkle the curry powder blend over the onions and stir well to coat and cook over the low heat (2 minutes), stir to avoid sticking.
- Add the 4 cups of vegetables and toss well to coat with the curry and onions.
- Pour in the broth and mix well. Turn up the heat to medium again. Bring to a simmer until the potatoes are half way done.
- Gently place the salmon into the saucepan, cover with the liquid and vegetables, put a lid on it and let it cook until the potatoes are done.
- Remove from the heat, drizzle the lemon juice and stir in gently.
Serve as you would a Curry Bowl, over rice with a crispy cumin-scented coleslaw.