Monday, September 7, 2015


My twelve year old, Gianna, is really into good health and healthy food, so I'm relishing that fact while my ten year old Sasha has started a food blog on who makes the best chicken tenders and french fries in the Portland area. 
Gianna declared that she wanted to try to be somewhat vegetarian, but keep seafood among her eating choices. So we talked about seafood options. Shrimp, Dover Sole, Pacific Cod, Sockeye...Sockeye salmon is affordably priced and readily available in the Pacific Northwest. I've been loving it since I moved here...

I'm still learning about what fish is available fresh each season, since I moved to Portland from Arkansas, a landlocked state. But because I cooked fish for so many years in a landlocked state, I'm open to flash frozen fish too. Fortunately, I now live in a city where I have so many more options of fresh local fish. That's part of my excitement about this adventure in the new city that I many explorations to uncover!

This is a simple and easy salad for one. Enjoy!

  • Wild Pacific Salmon filet, about a half a pound
  • Coconut Oil Spray
  • Organic baby spinach leaves, washed and ready
  • Soft - boiled egg
  • Organic grape tomatoes, sliced in half
  • Extra Virgin Olive Oil
  • Champagne Vinegar
  • Juice of a quartered lime
  1. Preheat the oven to 375 degrees. Spray the salmon with coconut oil spray. Season it with your favorite spices, or rub. I used Famous British Columbia Salmon Rub. Cook in a pan on parchment paper for 15 minutes.
  2. Cook your eggs by bringing a small saucepan of water up to a boil with the eggs in them, then simmer about 4 - 6 minutes. Chill in an ice bath.
  3. Crack an egg on a hard surface lightly, then roll on the counter, and peel.
  4. Assemble the salad, then make the dressing. Combine one part olive oil to one part vinegar. Shake up in a small container, then dress the salad. 
  5. Final step: squeeze the lime over the salad. The ascorbic acid helps with the absorption of iron. The flavor is also enhanced!

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