My sister and I ate quite a bit of North Atlantic salmon when we were in the Maritime Provinces and Newfound. It was prepared with varied success as we found some of the flavor pairings to be better than others. If the chefs had paired the salmon with fruits and berries found on the tundra, the salmon would have been a star every time.
Many of the interesting plants we saw while hiking on the tundra are edible, and a number produce edible fruit. We weren’t aware until after our visit that in Canada, it’s permissible to pick berries growing on public lands. Here, it is a punishable offense. The plants and bushes we saw included bakeapple, blueberry, crackerberry, cranberry and partridgeberry. Residents of Newfoundland take full advantage of the wild abundance and have perfected recipes for using even the most challenging berries.
The following recipe for One Pan Salmon Dinner for Two complements the Lime Parfait and Almond cookies from last week’s blog. The unseasonably warm weather we are enjoying today makes me eager to prepare this menu and enjoy eating dinner on the deck.
- 2 salmon portions
- Seafood seasoning
- 3 Tblsp melted currant jelly
- ½ cup thinly sliced red onion
- 1 medium red pepper sliced
- 1 medium yellow pepper sliced
- 1 cup greens
- 1 cup blueberries
- 1 tsp olive oil
Season salmon portions and coat with melted currant jelly. Heat olive oil over medium heat in a large skillet. Brown salmon slightly on both sides. Add onion and pepper slices to the pan and cover, cooking until vegetables are slightly softened. Add greens and cover again until greens are wilted. Add blueberries and cook with the pan covered until the berries are warmed through. Plate and serve with baguettes or other crunchy bread. Serves 2