Salmon Platter

I spent last weekend at my friend Victorias place where as I have mentioned we have discussions that try to solve the issues facing the world including economic, political and social affairs. If only we ruled the world – I think it would be a better place ;-).

Kidding aside we also always cook up some wonderful meals which is really what this blog is about. This time we did a salmon platter with some fabulous salmon fillets we got on sale.

Victoria has a great cast iron platter that we roasted some potatoes on (after parboiling them first to soften them), grilled some asparagus – fresh picked (by Victoria) and a lovely salmon tail fillet.

salmon dinner

The salmon turned out super moist and layers just peeled away. It was delicious.  We had marinated it with a bit of dijon mustard and maple syrup (1 tbsp of dijon and 2 tbsp of syrup). The potatoes were parboiled then put on the oiled platter and the asparagus was also done in the oven with everything else.

The potatoes took about ½ hour to roast (although I think in hindsight I would have gone a bit longer – perhaps 45 minutes at 375 degrees C). Everything else was in at 375 for about 15 minutes. The salmon was turned once at about the 10 minute mark.

I think the secret is that you put the cast iron platter in while the oven is heating up so it is hot when everything is placed on it. That seemed to make a difference in the timing as well.

After the 15 minutes we put everything on a platter and sprinkled the asparagus and the potatoes with parmesan peels then squeezed some lemon on top.  The perfect meal in my books.  It was absolutely delicious. I could tell because there was nothing left when we were done.


Summer BBQ Dinner

I know you must be getting tired of my raving about Ted and Judy’s cooking but trust me if you were eating their food you would never tired of it!  Last week I was there for dinner on a lovely cool spring/summer evening and Ted BBQ’d simple chicken breasts and asparagus along with fingerling potatoes. Inside a fabulous lush salad was made by Judy with a dressing made by their son Jonathan (apple doesn’t fall far from the tree in that family).

Simple meal but so tasty and cooked to perfection.  Moist chicken (albeit large – which of course just means left overs for me ;-)), Judy found something called seaweed asparagus (think that was what it was called). Tiny little shoots that look like mini asparagus but grown in the sea so quite salty.  She par boiled them and let them soak for awhile and the salt level came right down.  Very much a sea salt flavour as opposed to the stuff you shake on food though – so delicate).

For the potatoes – Ted roasted them on the BBQ then we added the softened garlic that was cooked with them and I mashed it and put it back over the potatoes which Ted then did a light “smash” too to create what you see below.

The sea asparagus was sprinkled over the chicken and the salad provided for a very green and healthy looking delicious dinner.  No surprise there – I figured I have never had a meal there that wasn’t wonderful – okay maybe the company has something to do with it too but truly the food is always amazing – such creative cooks – very inspiring.









Black Bean Flautas

Came across this on Pinterest as a meatless dish.  Looks so nice and I thought what kid (or adult for that matter) would not love this for lunch or dinner one day. It looks so summery and I am getting into summer mode with some lighter dishes these days.  Check out this link to for the recipe.







Summer BBQ with Friends

Had dinner the other night at my favourite spot to eat – my friends Ted and Judy’s house.  Some of you may remember a few blogs I have posted of extraordinary meals I am lucky enough to partake in when I eat at their place.  It is always a gourmet feast. The other night was no exception!

Menu: sirloin beef kabobs, vegetable kabobs, grilled asparagus and a seared/baked potato dish – all tasting amazing.  We had a watermelon salad that I made to go with the meal but will blog that next week. I am including images of each food item with a short description of how they were made.  Not overly fancy  and complicated in prep but a visual feast – just a good use of ingredients that made the meal.

Veg kabobs 1

Vegetable kabobs – marinated in the same sauce as the beef – teriyaki sauce, sesame oil and orange juice.

Beef kabobs 1

Cooked to perfection! Same sauce as the vegetables

asparagus grilled

Grilled with a bit of olive oil and then finished after cooking with a touch of really nice balsamic vinegar.

potato dish

Potatoes – These were melt in your mouth delicious!.  Potatoes were cut into 1 inch rounds, placed in a non stick pan with some olive oil till it completely filled the base.  A small amount of chicken broth was added to the pan so the potatoes fry and steam at the same time. Half way though, garlic cloves still in their skin where added and pushed in between slices until the bottom was cooked and browned.  Then the whole dish was flipped (using a second plate to turn over potatoes keeping them all together). The plate was put in the oven to finish cooking.  Half way though the garlic was soft and taken out and put in a bowl with some olive oil and mashed till pulpy.  Then this slurry was brushed over the potatoes while in the oven to give flavour and help them brown even more.  Sounds like  fair bit of work but it is so worth it!

Outstanding meal once again – for some reason both Ted and Judy didn’t take me seriously when I mentioned renting out my house and coming to live with them – I promised I would only come upstairs for meals 😉

Check out my next blog for the watermelon salad.