the smell of the ocean and cool mountain breeze

painting panels, messing about with the hot glue gun

salmon is marinating, waiting for the grill

a nighttime walk, for the last taste of summer

what are your plans for the weekend?

song of the minute: Live There – The Lonely Forest



Filed under honeybees, new music

6 responses to “the smell of the ocean and cool mountain breeze

  1. Sounds like the perfect start to one of summer’s last weekends.

    I have dropped the Offspring at school for her shift, discovered a new route home and, I believe, have found the top secret route to the campus bookstore.

    Am now waiting on a friend… (I like to start my waits early)

  2. Sounds like a productive morning! I love finding new routes; there are a few from UBC to downtown.

    I like to start my drives early. Heading out now. :)

  3. kelly

    and what was your salmon marinating in?

    my weekend plans…work some, run some, ride motorcycle some, drink wine some. that about does it.

  4. Maple and BBQ sauce; tis my favourite.

    That sounds like a good weekend to me. I’m sad mine is over already…at least it was a great day weather wise.

  5. kelly

    maple and bbq sauce are quite wonderful on slamon. If you feel like picking some fresh blackberries you can try this one for a change.

    Thyme-encrusted Salmon with Blackberry Gastrique

    Prep and cook time: About 1 hour and 10 minutes

    Makes: 4 servings

    2 cups blackberries
    1/4 cup sugar
    1/4 cup red wine vinegar
    1/2 tablespoon butter
    1/4 cup minced shallot (1 1/4 oz.)
    1/4 cup dry red wine
    Salt and pepper
    4 salmon fillets (each about 1/2 lb.), skinned
    3 tablespoons fresh thyme leaves, plus a few sprigs
    1/4 teaspoon ground cloves
    1 1/2 tablespoons salad oil

    1. In a food processor or blender, puree 1 1/2 cups of the berries. Pour through a fine strainer into a bowl; discard seeds.

    2. To prepare gastrique. In a 1- to 2-quart pan, mix sugar with 1/4 cup water; cook, uncovered, over medium-high heat until reduced to a thick caramel-colored syrup, 5 to 10 minutes. Remove from heat; carefully add vinegar. Return to low heat and stir until caramel is dissolved. Remove from pan and set aside. Rinse pan.

    3. In the same pan, melt butter over medium-high heat; add shallot and cook, stirring often, until just golden, 2 to 3 minutes. Add wine and cook, uncovered, until most of the liquid evaporates (watch carefully), about 5 minutes. Add berry puree and cook, uncovered, until reduced by half, about 6 minutes. Add half the gastrique to pan. (Add more to taste, depending on sweetness of berries.) Add salt and pepper to taste; set aside.

    4. With tweezers, pull out and discard any bones in salmon. Rinse fish; pat dry. Lightly sprinkle with salt and pepper. Mix thyme and cloves; spread on a large plate. Set fillets on thyme mixture; let stand a few minutes. Turn over; repeat to coat all sides.

    5. Add oil to a 10- to 12-inch frying pan over high heat. When pan is hot, cook fish until lightly brown, 1 to 2 minutes per side; transfer to oven in same pan if handle is ovenproof (or transfer fillets to a baking pan). Bake fish in a 375 [degrees] oven until fish is barely opaque in thickest part (cut to test), 4 to 6 minutes.

    6. While salmon cooks, add whole blackberries to sauce; over medium heat cook gently just until hot, about 3 minutes.

    7. Spoon 1 to 2 tablespoons of sauce onto each of 4 heated plates; place a fillet on top. Place whole berries on top of and around fillet. Garnish with thyme sprigs.

  6. That sounds really good, I will have to try this on Monday. I have fresh blackberries and thyme in my garden. Thanks for passing it along, I’ll let you know how it turns out!

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