Roasted Salmon with Mustard & Balsamic Sauce

This recipe is from JP Guerin, Executive Chef on the Rocky Mountaineer. We did this tour via train through the Canadian Rockies in 2018 and it was fabulous. I actually remember this salmon dish we had for lunch - memorable!

Here's the link to the Chef's video for reference:

Roasted Salmon with Mustard & Balsamic Dressing

Roasted Salmon with mustard & balsamic vinegar sauce.

Serves 4

Ingredients: 

4 Salmon Fillets (portioned - about 6-8 ounces each)
2 TBS olive oil
Salt & pepper

Seasonal vegetables of your choice such as green beans,
mushrooms, peppers, cooked potatoes.

1 Fennel bulb, shaved
Juice of 1 lemon
Parsley or coriander for garnish

Mustard Seed Vinaigrette: 

2 TBS whole grain mustard
3 TBS balsamic vinegar
3 TBS extra virgin olive oil

Directions: 

Preheat oven to 400F.

Portion the salmon, leaving the skin on.
Lightly oil a baking pan, and lay the salmon skin side down. Salt & pepper.
Bake for 8-10 minutes.

Heat a skillet to medium and add olive oil. Gently fry the vegetables together, adding the cooked potatoes last. Keep warm.

To prepare the vinaigrette, mix the mustard and balsamic vinegar together in a small bowl. Gradually whisk in the olive oil.

To serve, place the vegetables on a plate.  Serve the salmon on top of the vegetables, drizzled with the dressing.  Top with the shaved fennel & lemon juice and garnish with a sprig of parsley or coriander.  The vegetables should be warm, the fish hot and the dressing cold.

I used Joe Beef's Smoked Apple Mustard in this recipe. (Canadian product).

Peanut Butter Cookies - Version 2

This is another version of the peanut butter cookie without chocolate.  It's from an old cookbook our mom and grandmother had when we were growing up! Thanks Cathy for finding this gem!
You can use all shortening, all butter or 1/2 and 1/2.
You can also cut down on the sugar a little if you like.

Ingredients: 

1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt

2/3 cup of smooth peanut butter (all natural - no sugar/salt)
1/4 cup of shortening
1/4 cup of unsalted butter
1/2 cup white sugar
2/3 cup brown sugar
1 egg

Directions: 

Preheat oven to 350F.

Beat the butter/shortening and peanut butter together. Add the sugar and beat till fluffy.
Add the egg and beat another few minutes.
Add the flour, baking soda and salt and mix with a wooden spoon.
Refrigerate the dough until firm (about 1/2 hour or more).

Using a small scoop, or tablespoon, shape the dough into balls and place on an ungreased cookie sheet. Flatten with a fork dipped in flour, or water to create the pattern.

Bake 12-15 minutes in a 350F oven. Do not over bake. Cool on cookie sheets for 10 minutes, then transfer to a wire rack.

* You can use all butter instead of the shortening.

Vietnamese Spring Rolls

These spring rolls can be vegan by simply omitting the cooked shrimp and using more veggies.  The secret is softening the rice paper for 10-12 seconds only (one at a time). If they are too soft, they tend to tear.  Here is a link to an instagram 'how to' video which shows you how to position the filling and wrap the rice paper into perfect rolls. 

Vietnamese Spring Rolls - Instagram

Ingredients: 

Amounts will vary - you can make 4 or 24 rolls depending on how many you need. 

Romaine or shredded lettuce Leaves 

Cooked rice noodles (vermicelli or any rice noodle) 

Grated carrot 

Sliced cucumber or celery 

Sliced peppers - green/red/orange or yellow 

Fresh cilantro leaves 

Fresh mint leaves 

Cooked shrimp - sliced in half as shown 

Avocado (optional) 

Fresh bean sprouts (washed) optional or in place of noodles 

Satay Sauce, Sweet Chili Sauce, or Soy Sauce & Ginger for dipping 

Directions: 

Have all your ingredients out for assembly. 

Soak the rice paper in warm water for 10-12 seconds according to package directions. Do one at a time - fill it, then do another one. Have a plate ready to put the finished rolls on. 

Place the rice paper on a flat surface like a cutting board. 

Layer the lettuce, noodles, veggies and chopped cilantro as shown at one end of the rice paper. Place the shrimp and mint leaves a bit higher up. Roll the rice paper up, tucking in the sides as you go.  Try to roll tightly - they should be full of the stuffing ingredients. 

Place the rolls seam-side down on a plate. Serve with a dipping sauce. 

You can make these ahead.  Cover with a slightly damp towel, or saran and refrigerate.