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Salmon Dinner

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Warning: This is no ordinary recipe blog post. This time I went all out and make a complete meal, and boy was it tasty!

I’m more of a baker overall. Most of the time I’m just making dinner for myself, so it seems a little pointless to go all out on a big dinner for one (one of my roommates is a vegetarian and the other isn’t home much). So, to solve this eating alone problem, I invited my friend/eating/cooking assistant over. We made a Salmon Dinner, complete with delicious new potatoes and a salad. I’ve only cooked salmon once before and the results were less than desirable (there was salmon all over that darn BBQ!), so I was a little apprehensive to try it again. But the end result was delicious and we both had fun doing it!

Please note that we stopped making the salmon before we put it in the oven so we could prepare the rest of the stuff 🙂

Salmon Steaks with Savory Blueberry Sauce

I found the original recipe for this on Allrecipes.com. It had high reviews and sounded like an interesting twist to salmon. Some of the reviewers had mentioned an overly vinegary taste to the sauce, and suggested reducing it (I had to look up exactly what “reducing vinegar” was…).

Reducing the Vinegar

Measure out double the amount of vinegar you need for the recipe (in this case, 1/2 cup)
In a small pot, bring the vinegar to a boil on a high heat and let it simmer for about five minutes, lowering heat if necessary. The vinegar should now be reduced, measure out required amount.

Ingredients

  • 1/2 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 1/4 cup orange juice
  • 1 teaspoon honey (buy here)
  • 1 tablespoon cornstarch
  • 1/4 cup chicken stock
  • 1 cup fresh blueberries (buy here)
  • 2 teaspoons chopped fresh chives
  • 4 (6 ounce) salmon steaks ** I only used three, due to number of people (buy here)
  • 2 tablespoons olive oil
  • salt and pepper to taste
Recipe: Check! (By the end of the night it didn't look nearly as pretty, orange juice and chicken stock all over it!)
Combine Orange Juice, (newly reduced) vinegar,
honey,
and 1/2 cup of chicken stock
in a saucepan. Bring to boil over high heat, then reduce heat to medium.
In a small bowl, dissolve cornstarch in 1/4 cup of chicken stock.
Stir into the simmering sauce. Cook and stir until sauce thickens. Only about one minute or so.
Cut up chives into small pieces.
Add chives and blueberries to sauce and keep warm over a low heat. **This is where we stopped to prepare the rest of our meal**
Preheat broiler and coat salmon with olive oil, and salt and pepper for taste.
Put in oven and cook for 5 minutes each side, or until the fish flakes easily with a fork.
Done! Serve and enjoy!

Potatoes

We made super simple potatoes, only boiling them and then adding chives, butter and salt and pepper for taste. They we’re really good and complemented the rest of the mean well.

Ingredients 

  • 2 lb bag of potatoes (buy here)
  • butter
  • salt and pepper
  • chives
After washing your potatoes, cut the bigger ones in half.
Boil for about 20 minutes, until soft.
Once boiled, drain water and mix in butter. Then add chives (we just cut up three of four and threw them in) and add the salt and pepper for extra flavor! And you're done!

Spinach Salad

At the market on Thursday, I still wasn’t quite sure what I was going to make to go with my salmon. So, when I was buying the potatoes, I bought a bunch of my favorite vegetables and ended up making this salad with them. It’s a little random, but we liked it!

Ingredients (all can be bought from here or here)

  • Spinach
  • Cucumber
  • Carrots
  • Broccoli
Wash, dry and rip up one head of spinach.
Cut up cucumber.
Cut up broccoli.
Grate carrots.
Mix everything together and enjoy! Yum!

Meal Completed!

It took us about an hour overall to make this (it might have taken a little longer then usual because we are chatty ladies). But it was so worth it, everything turned out great!
Nomnomnom!

 

 

 

 

 

 

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Our market is grateful to operate on the unceded land of the Qayqayt, Kwikwetlem, and other Halkomelem speaking Peoples. We acknowledge that colonialism has made invisible their histories and connections to the land. We acknowledge the incredible gift this land is to our market and BC Agriculture. We commit to the ongoing work of decolonization and allyship.