Sockeye Salmon Supper

And now, ladies and gentlemen, the next installment in “Adventures with Salmon.” Last night’s dinner was wild caught Alaskan (okay, not terribly local there) Sockeye Salmon. I found it not as dense as the Coho, but hubby said it tasted fishy. John thought it was fantastic—a real jaw-dropper for a confirmed junk food eater—and put dibs on the leftovers! And it was “fast food!”

I put it in my baking dish and squeezed lemon over it, the poured butter on. I sprinkled it with bulghur flour (that’s just whole wheat that’s been sprouted, dried in the oven overnight and ground into flour, nothing mysterious there) and baked it for ten minutes. When it was done, I turned the broiler on and toasted the flour for about a minute. Next time you’re going out for fast food, see if you can start the car, get through the drive-thru and home again in 11 minutes!

From the freezer, I used up the last quart of leftover Fennel Soup and the last little dribble of frozen veggies all mixed together. Now it’s time for the fresh veggies to come in, pay a premium for out-of-season or take my chances with frozen from the store. Well, at least if I get organic I know they won’t be genetically modified. But, they won’t be local or particularly fresh. Life’s a trade-off sometimes.

Sockeye Salmon Supper

My kids love cooking if it involves dessert. John started this, I think, when his (public-school) cooking class focused entirely on sweets and desserts. Since then, the kids have been wanting to cook, but only wanting to make cobblers, cakes, brownies and the like. I am so thankful for coconut flour! I had my reservations, because from the content of Cooking with Coconut Flour by Bruce Fife, you’d think this was another one of those “too good to be true” diet stories. But the research I’m doing is backing him up. I have an entry planned for later to discuss its merits, but for now, let’s just say, “YUM!” Or, as the kids like to go around saying, “She’s cuckoo for coconut!” (Sorry, Coco Puffs bird.)

Hubby asked for a pineapple upside down cake a couple weeks ago. I couldn’t believe there was a recipe in Cooking with Coconut Flour! Kate whipped this up without any help at all from me and it turned out absolutely perfectly. Moist, brown and lovely. It did need a little whipped cream, but I didn’t want to blow the presentation! Yeah, that’s a nasty maraschino cherry in the middle of the home-cut pineapple ring, my other concession to presentation. I’m no artist, and all my taste is in my mouth, but I know a good presentation when I see one!

Kate's lovely creation