Ready, Set, Weekend with Simply Beautiful Eating

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I know what you’re thinking. Enough with the chicken dishes already. It’s time to move on.


Here you go. One of my favourite salmon dishes, and truth be told, one of the easiest meals this side of the Mississippi River. (Oh, and I don’t even live near the Mississippi River, but I liked the way that sounds).

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Here’s the scoop. I made this recipe and basically doubled the amount of salmon listed for just the two of us. Truth? We ate this two nights in a row and now it’s been reincarnated into my next two days of lunch meals. It’s fine. I don’t mind eating the same thing day after day, if it means I don’t have to cook again and again. That’s the beauty about this meal. It still looks good to me after sitting in the fridge for a few days.

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Ya okay, this dish looks pretty shmancy — but let me assure you that it takes a whole 15 minutes to throw together, once the salmon has marinated for 30 minutes. The only cooking involved is broiling or grilling the salmon for ten minutes and, while the salmon is in the oven or on the barbie, you can whip up a side dish or salad to accompany your meal. Perfect weeknight meal and no big deal. That rhymes.

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Just a little side-note to this long salmon story. Have you ever gone to the supermarket and met someone in an aisle who you don’t know but start talking to? I’m not going to lie, it happens to me a lot. Most certainly because I LIKE TO TALK and secondly, I must look like the type of person that people like to TALK TO. That is what happened to me the other day. I met a woman in the dry goods aisle. We were looking for a specific product and there was no sight of it on the shelf. After chatting for a few minutes, I learned two things from this lovely lady.

1.    There’s always new lessons to be learned from experienced home cooks and,
2.    When you lend an ear to a elderly person, the result is a smile that glows forever.

At the end of our conversation, we parted ways and coincidentally met again in the checkout line. She turned to me as she gathered her grocery bags into her cart and asked if she could keep in touch. I reached into my purse, pulled out my business card and handed it to her. She tucked it into her wallet and said, “thank you, I will say hello one day again, if I can figure out how to use the dang computer”.

A heartwarming moment and realization that even a few minutes of time can shed a bit of sunshine in someone’s day.

Another thing I’m also fairly certain of, and has absolutely nothing to do with talking to strangers…. everything tastes better on a stick. Go make this salmon right now. One day I might meet you in an aisle and you will tell me how good it was.

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- 1½ lb. salmon fillet, skinless, cut into 1-inch pieces
- Juice from 2 limes
- Juice from ½ lemon
- 2 cloves minced garlic
- 4 tbsp. avocado or olive oil
- 2 tbsp. fresh oregano, chopped
- 3 tbsp. flat leaf parsley, chopped
- Sprinkle of chili flakes
- ½ tsp. each sea salt and freshly ground black pepper
- Assorted thinly sliced veggies, I used red onion, yellow pepper and zucchini
- Black and white sesame seeds

1.    In a medium size bowl, mix citrus juices, garlic, oil, oregano, parsley, chili flakes, salt and pepper.

2.    Whisk until blended and toss in salmon pieces to coat. Marinate for 30 minutes. (Don't marinate for longer than 30 minutes or the salmon will start to cook in the citrus juices)

3.    Preheat broiler and thread salmon onto wooden skewers alternating with veggies. Quick tip, soak the skewers in water for a few minutes to avoid them burning under the broiler.

4.    Sprinkle salmon with sesame seeds. Broil until cooked through, about 10 minutes.

5.    Serve with additional lime and lemon wedges and an extra sprinkle of chopped parsley if desired.

Debi TraubComment