Salmon Cakes with Dill Sauce

We made cedar plank salmon for the first time on the weekend. It was pretty easy to make, and the smoky flavour was light and not overpowering. However, I had purchased two fairly large salmon filets, and we both only ate half. Not wanting to waste it, I decided to try making salmon cakes for the first time. I've always been a fan of crab cakes, so I looked up a few recipes online and then just kind of made it up. You could also use a can of salmon if you don't have any leftover cooked salmon. They turned out really great, and I made a dill dipping sauce that complimented them very well. Next time I'll be sure to buy and cook too much salmon again!

Sunday Night Dinner - Shrimp with Rice and Kale

This weekend sadly marked the last weekend of the West End Farmer's Market. But not to fear, there are Winter Markets. For info go to www.eatlocal.org. It just won't be the same getting up on Saturday mornings and not having the Market to go to for our weekly grocery run. There are just so many good things you can find. Like last weekend, one of the fish vendors had some frozen cold water shrimp (which I didn't realize were pink when raw until I asked the vendor about it). So for dinner tonight I wanted to make something with our market finds from this week, using that shrimp from last weekend. Now I only wish I would have bought more of the shrimp when he was there. They were very tasty, slightly smaller than other shrimp, but with more of a salty ocean water taste. Maybe at the Winter Market...


Shrimp with Rice and Kale adapted from a Canadian Living recipe
- 1 small to medium leek, chopped
- 2-3 cloves garlic, minced
- salt and pepper
- 1 tbsp olive oil
- 1 1/3 cups long-grain rice
- 2 2/3 cups liquid (I only had 1 cup of veggie stock, used water for the rest)
- 1 tbsp lemon juice
- shrimp, peeled and deveined (about 2-3 cups)
- 2-3 cups chopped kale

In large saucepan, heat oil over medium heat. Fry leek, garlic and salt and pepper, stirring occasionally for about 5 minutes. Stir in rice and toss to coat. Add stock; bring to boil. Reduce heat, cover and simmer until liquid is almost absorbed, about 15 minutes.

Gently stir shrimp, kale and lemon juice into rice mixture; cover and cook until shrimp are cooked through and kale is wilted, about 5 minutes.

Sunday Night Dinner - Mussels

I know it's Monday, but since it's a long weekend, today feels like Sunday. This afternoon Brent and I went over to Granville Island and picked up some mussels from Salt Spring Island at The Lobsterman on Granville Island. This is the first time I've cooked mussels, but I've been craving them for a few weeks, and they are so easy to cook. A definite success!

Mussels with Wine, Tomatoes and Cilantro
- 3 lbs mussels
- 1 1/2 cups of white wine
- 1 shallot, finely minced
- 1 - 2 cloves garlic, chopped
- 1 can diced tomatoes
- 2 - 3 tbsp unsalted butter
- a couple of handfuls of chopped cilantro

Before you start, pick through your mussels and discard any that have opened. If they are only slightly opened, tap on them, if they close, they are okay. Then remove beards and scrub them.

Place wine, shallot, garlic and tomatoes in large pot, bring to a simmer. Dump mussels in pot, cover and steam for 8 minutes or until they have opened up. With a slotted spoon remove mussels onto large serving dish, discarding any that are not opened. Whisk butter and cilantro into sauce, pour over mussels.

Serve with fresh bread.

Prosciutto Wrapped Salmon

A great way to cook with two of my favourite ingredients, prosciutto and salmon. While on Granville Island last weekend Dussa's Ham and Cheese had an Italian Cheese and Meat festival, and they had samples of 12 month aged Prosciutto. It was so good I had to buy some. While snacking on it, and trying to think of what to do with the salmon I had in the freezer I remembered seeing a recipe somewhere with salmon wrapped in prosciutto. And that sounded absolutely delicious.

Prosciutto Wrapped Salmon
- Salmon fillet , cut into 2 pieces
- 2 tbsp dijon mustard
- 3-4 green onions, finely chopped
- pepper
- 2-4 slices prosciutto

I used 4 slices of prosicutto because it was so finely sliced, just the way I like it!


In a small bowl mix mustard, green onions and pepper. Spread over both sides of the salmon. Lay salmon skin side down onto 1-2 pieces of prosciutto. Fold prosciutto up over top. Bake on parchment lined bakign sheet in 400F oven for 10-15 minutes, until salmon flakes easily.

Mustard Dill Salmon

I never used to be much of a salmon fan, occasionally I would buy some of those frozen salmon fillets, and figured that was as good as it was going to get. Now living in Vancouver, there is such an abundance of good salmon to be found, that I'll sometimes find myself eating it once a week at least. And that's not counting the smoked salmon. During the summer months, the local farmer's markets are a great place to get salmon fillets. When buying salmon, you want to buy wild not farmed, and frozen not 'fresh'. I put 'fresh' in quotation marks because all salmon (unless you catch it yourself or buy it from a fisherman on a boat while he's fishing) is previously frozen. Much seafood is, and often times frozen at sea. So, while you may think the refrigerated salmon is fresher, it's most probably just been thawed, and if you do buy it, you better eat it that day. We try and buy our salmon at the Farmer's Market, right out of the freezer, and boy is it tasty. I love it bbq'd on skewers, just roasted, cooked and made into salmon cakes. The following recipe is so easy, there are barely any ingredients required.




Mustard Dill Salmon
- 1 piece of salmon
- Olive oil
- Dijon mustard
- salt and pepper
- chopped fresh dill





Place salmon on parchment lined baking sheet. Rub salmon with olive oil. Mix together in a small bowl as much mustard, salt, pepper and fresh dill as you need to cover the fish. Coat salmon. Cook in 375 oven for 12 - 15 minutes or until salmon flakes easily and is cooked through. Serve with rice or potatoes and a salad.

Skewer Yourself

I know summertime is here when walking down the street the smells of grilled food fills the air. One of my favourite things to grill are skewers, they are easy to prepare in advance, and are even easier to eat! Bonus, year round, they are great on an indoor grill.



Reebs Skewer Pointers:

Shrimp - toss shelled, deveined shrimp in a bowl with some olive oil, a bit of citrus (lemon, lime or orange) and some salt and pepper. Thread onto soaked skewers. These don't take long to cook, so should go on the grill last. Cook until nice and pink.


Chicken - between sheets of waxed paper, pound chicken. This helps it to cook faster and I find helps it to stay moist from the marinade. Much like the shrimp, I just toss the chicken in some olive oil, citrus and salt and pepper. You can let the chicken marinade for longer. Thread onto soaked skewers. I am neurotic about chicken, so I put this on the grill first, and check repeatedly. I find the biggest mistake is not letting the chicken cook right through. Patience young grasshopper, patience.

Veggies - Cut veggies in big chunks, you don't need to cook them all the way. My favourite combo's are green and red peppers, red onions, mushrooms, zucchinis. Again, I toss them with the oil and citrus and salt and pepper. Thread onto skewers and I usually put them on the grill shortly after the chicken.


You can enjoy these on their own or make a quick seafood sauce, some peanut sauce, anything really. Here's a quick seafood sauce that will surprise you with it's easiness and taste - and I bet you have most if not all the ingredients on hand!

Seafood Sauce
In bowl, mix together 1/3 cup ketchup, 2 tsp (or more) prepared horseradish, squeeze of lemon or lime juice, splash of Worcestershire sauce and a dash of hot pepper sauce. I guarantee you'll stop buying bottles of seafood sauce!

Enjoy your spread with some good fresh bread and your favourite wine or beer!