Tuesday, September 21, 2010

Sunday, Sep 12th - Salmon with Mango Avocado Salsa and Beet and Potato Rosti (Korean Fritter)

D bought a fresh, not frozen Wild Sockeye at the Fisherman's Wharf at Granville Island yesterday morning and then when I went out for some bits and pieces, he asked me to pick some more up to cut up and store.  I know we had just bought a few at Steveston a couple of weeks ago but they were flash frozen out on the water so we could not portion those out.  Well, not easily anyway.  The lady on the boat suggested freezing the cleaned portions in a saturated salt solution in freezer bags.  She said it was the best way to avoid freezer burn and that we could keep them that way for up to a year. 

As D cut out portions, he realised that his estimation of the weight was not where it used to be.  So on my plate above you'll see two pieces but they were actually quite small.  Well, at least he was willing to do the cleaning.  Oddly enough, he likes to clean fish.  I do not.  Scales get everywhere. 

We did a very simple BBQ of Salmon with D's Dean & Deluca Chipotle Spice Rub.  They have alot of the Dean and Deluca spices on Amazon but not this one.  We picked it up in the states.  We served a super tasty Mango and Avocado Salsa on top.

Mango and Avocado Salsa 

1 Mango, cubed
1 Avocado, cubed
1/4 c Red Onion, diced
1 Jalapeno Chili, minced
1 1/2 Limes, juiced
1/4 t Cumin
1/4 c Cilantro, chopped
Pinch of Salt
Ground Pepper

Mix all the ingredients together and let souse (soak) for at least 15 minutes but a half hour would be better.  It will mix all the flavours and take the edge off the Onion.  Serve on top of Fish or as a condiment on, Oh, I don't know, Salmon Tacos or something ;^)


I did an addition side because I had some Beets from the Farmers' Market that I really needed to get to.  It was generally a good idea.  I was generally going for something similar to a Cast Iron Hash like I've done before with Potatoes alone and a cross between a Korean Root Veg Fritter that Mom makes. I used 1 Egg, Thyme,  1/4 c Korean Pancake flour mix, Salt and Pepper.   Of course, I wasn't deep frying the giant fritter like mom does though.  And from a Beet Hash/Roesti, I used way way too much Beet.  I used two Baseball sized Beets and a medium Potato.  It was too much to really get the Hash very crispy.  It was rather soft in the middle.   It tasted alright but it didn't have the texture I had hoped for.  Oh well, can't win them all.  Next time I'll just use 1 small Beet and 1 small Potato. 

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