Monday, July 13, 2009
Fiddlehead, Mint and Spinach Soup with Sesame Crusted Salmon and Garlic Potato Salad
The smell escaping from our barbecue this evening was enough to get every single neighbour within a half mile radius jealous. In fact one did pop his head over to question what smelled so good. My husband was cooking salmon on another one of our many cedar planks. After soaking the plank for a couple of hours, my husband sprinkled some garlic salt on this delicious piece of pacific salmon, coated it with sesame seeds and carefully placed it on the plank. He also put an entire garlic bulb sprinkled with oil and wrapped in tinfoil on the barbecue, as well as some potatoes. Once heated up, he tossed the potatoes and garlic with some oil and spinach, wilting it. But that's not all, we started off with a delicious peppery soup made with some leftover frozen fiddleheads that he first boiled with mint, spinach and garlic in a chicken broth. He put everything in the blender and then strained out the pulp. So very yummy and healthy!!