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Posts Tagged ‘Salmon’

Falls

Beulach Ban falls

A few weekends ago, I visited Cape Breton with my sister and my friend Alex.  The colours were just past their peak, although still vibrant.  We stopped a few places along the Cabot Trail to take in all her splendour.  The skyline trail led us through spruce groves before opening to a magnificent view of the Gulf of St. Lawrence.  At MacIntosh Brook, we strolled through maple forests beside a babbling brook to a waterfall. We ventured down a small gravel road to the beautiful Beulach Ban Falls.  Ever searching for the perfect picnic spot, we lunched at the rocky headland on Green Cove, overlooking the Atlantic Ocean.  At Franey, we climbed like mountain goats to a small look-out perched on a steep cliff, with lovely views of the Clyburn River Canyon and the coast.

Towards the Atlantic Ocean at Freney

We spent the night in Pleasant Bay, a lovely fishing village halfway around the Cabot Trail.  Having dallied to arrive, the only restaurant still open was the Pleasant Bay motel.  The dining room was modest, but the kitchen was a delight with delicious, yet simple Maritime fare.  We each started with a bowl of chowder – creamy with a generous serving of seafood.  La piece de resistance, however, was the fish and chips: crispy batter around succulent haddock, cooked to perfection served with tangy coleslaw and home fries.

Since visiting Pleasant Bay, I have tried to recreate my taste experience.  I’m still brainstorming on how best to create homemade fish and chips without a deep-fryer, but with winter descending, this has given me the perfect excuse to experiment with chowders.  Inspired by cans in the pantry, this corn and salmon chowder was hearty, yet refreshing with the added dill.

Salmon and corn chowder

Salmon and Corn Chowder

(serves 6 bowls)

Ingredients

2 tablespoons butter

2 onions, diced

2 cloves of garlic, minced

4 potatoes, peeled and diced

2 cans kernel corn, drained and rinsed

4 cups chicken broth

2 bay leaves

1 1/2 cups milk

2 tablespoons flour

Generous dash of tobasco

2 cans of salmon, drained and finely mashed (I like my soup infused with salmon – if you wanted to let the corn shine through, one can would suffice)

1/4 cup fresh dill, chopped plus more for garnish

Salt and pepper to taste

Directions

Saute the onions and garlic in the butter.  Stir in the potatoes and saute for another five minutes, and then stir in the broth, corn, and bay leaves.  Simmer for 15 minutes or until potatoes are tender.

Throughly mix the flour into the milk before adding it to the chowder base. Return the soup to a simmer and allow to thicken, about five minutes.  Add the tobasco, salmon, dill, and salt and pepper. Adjust the seasoning to your taste.  Serve, garnished with extra chopped dill.  Delicious served with a crusty piece of bread!

– Catherine

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One night over Reading Week, after a long day of skiing with my sister and cousins, we made dinner for our parents. To jazz up our salmon, we decided to cook a creamy dill sauce. My cousin Dan expertly prepared the salmon, and my cousin Annie meticulously whisked away at the stove as I threw things into the pot. The recipe itself was an experiment, but the outcome was delicious: the delicate creamy dill sauce beautifully complementing the lemon-infused salmon.

As I write this, I am eating vegetarian for the month (adventures forthcoming) – but when I return to this fish, this will certainly be a repeatable menu item!

 

Salmon with Creamy Dill Sauce
(8 servings)
 

Ingredients:
8 salmon fillets
2 lemons
Salt and pepper to taste
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
Splash of white wine
A few dashes of Worcester sauce
1/3 cup finely chopped dill
 

Directions:
Preheat the oven to broil (use the top element). Place the salmon fillets on a rack, and cover with thin lemon slices. Top with freshly ground salt and pepper to taste. Broil salmon for 10 minutes or until salmon begins to flake.

Meanwhile, create a roux in a medium saucepan over medium heat. Whisk in the milk, the white wine, Worcester sauce, and salt and pepper to taste. Bring the béchamel to a boil, and allow to reduce gently for 3-4 minutes. Ideally, your sauce should thickly coat the back of a spoon. Remove from heat and gently stir in the dill.

Serve the salmon with the lemon slices intact – they should have caramelized beautifully. Spoon the delicate dill sauce over the salmon and enjoy!

– Catherine

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