Yesterday I found beautiful wild sockeye salmon at my local organic shop and immediately decided that’s what we would be having for dinner. What I’m loving about shopping at Ekoplaza (PS: Let me clarify again, NOT sponsored, only my opinion) is that for some reason, I can enter the shop without having planned a single meal and still come home with a whole week’s worth of dinners at a very reasonable price. I’ve tried that before at normal supermarkets and the only thing it leads to is aggravation. I think it has something to do with the selection of products. Ekoplaza is always stocked with interesting, new foods, and choosing is easy because everything is good! I don’t have to spend too much time reading labels, which means I have more time to get creative with weekly meals.
But back to the salmon… and to what I served with it — which is what this post is about.
Sockeye salmon is sustainably caught (not farmed!) and has a deep red color and a firmer, more ‘meaty’ flesh. It is high in Omega-3’s which means it’s great for your heart and a miracle worker for your skin and hair. I like to score the skin with a sharp knife, rub in fleur de sel and mixed pepper and fry in a little olive oil, skin-side down first.
To serve with the salmon, I made two easy seasonal side dishes I’d like to share with you today. Both are so simple that they don’t merit a separate post each.
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