salmon | Sherry's A Labour of Love

We had a wonderful vacation, visiting friends and family, enjoying the warmth of the south and the ability to spend 90% of our days outside.

One of our favorite things to do when we are camping is cooking nearly every meal on the grill. One of the highlights was our eggs benedict breakfast for Easter. All done on the grill.

Salmon Crabby Patties

Two Salmon Fillets, cut up into 1 inch pieces

1 can crab

1 small sweet pepper, chopped finely

2-3 green onions, chopped

2 eggs

1-2 gluten free, rice free pieces of bread (enough to bind the ingredients, you could alternatively have used some Almond flour)

1 tsp. dill, chopped

2 garlic cloves, chopped

Seasonings and

1 TBS dijon mustard

Mix all ingredients in a mixing bowl. Add enough of the bread so that you can firmly form patties. Place the patties in a coconut oil or grape seed oiled skillet on the grill. Cook on low while you make the hollandaise sauce.

Hollandaise Sauce

3 Organic egg yolks, well whisked

Melt approximately 3/4 to 1 C. butter, in a small pan over the grill

Using a larger skillet, lay a canning ring on the bottom and add water just covering the ring. Place your mixing bowl on top of the ring and this will make your double boiler. (Make sure your mixing bowl is of a heat proof material.)

Whisk the eggs in your double boiler along with 1 TBS. water until it begins to thicken. As it thickens, slowly add the melted butter and continue whisking.

After you pour in the butter, drop in your eggs on the already buttered skillet and cook just so they are over easy. When nearly done and the eggs have been cooked over easy on the grill, remove the mixing bowl and whisk in 1 TBS Lemon juice and a dash of salt and Cayenne Pepper.

Place one of the patties on the plate, topped with one of the eggs and add the sauce on top.

It may not look as beautiful as it would if you went out to eat, however, the taste was absolutely a winner. Especially for those children who are not fond of either salmon or crab. 🙂

A friend of mine recently wrote about her Strawberry Mango Salsa and I was drooling. Okay, not literally drooling, I was salivating in thought. It reminded me of a salsa that I used to make years ago, allowing a few summers to pass without it blessing our table. So, while my daughter and I were away we decided to make fish tacos with our Mango Salsa. We’ve now enjoyed two meals with it. 🙂

Mango Salsa

2 ripe organic Mangos

1/2 organic yellow sweet onion

1 small organic red pepper

1 bunch organic cilantro

2 garlic stalks

Chop all of the above and put into a bowl.

Add:

1/2 tsp. Organic Balsamic vinegar

1 TBS. Lime juice

1 TBS. Apple Cider Vinegar

1 TBS. Coconut Sap

Salt

Mix all ingredients well, cover and let sit in the fridge for at least 2 hours before serving.

The fish I used was a thick white fish (any that are wild caught). I cut them into squares and seasoned them, placing them into a cast iron pan with coconut oil. I cooked them just until they were done.

We loaded the fish into the taco shells (organic is best), then added fresh cut organic red cabbage and placed the mango salsa on top.

The following day we broiled some Wild Caught Sockeye Salmon with some dill and placed it over a bed of garden fresh lettuce with a sliced avocado and some 6 bean salad. Who needs dressing for the salad when you have Mango Salsa. 🙂