We love them, salmon recipes. The ingredients, like B.C. salmon, make the meal. Not passion, love of food or interesting sauces, or even torturing your food with methods that read like a contortionist’s how-to manual.

What is the use of coating a “purple-skinned aubergine” in a salt crust, roasting it to a blackened state, throwing out all that good salt and scraping the two ounces of flesh from the aubergine to cook with caramelized onions (another process/method), roasted garlic pods (another process/method) and tomatoes chimichurri (another process/method) to make an eggplant dip?

• Eat foods that are healthy for you, and the planet. Contribute to our environment  by using clean, local ingredients as much as possible.
• Take less than 30 minutes to create dishes that are mouthwateringly soul filling. The less processing the better to enjoy the gifts of nature – you will taste fresh air, pure water, and the very ocean and earth in these dishes.
• Start, and finish, with the best ingredients possible.

The health benefits of B.C. salmon has been lauded for decades. From the brilliant Omega-3 Fatty Acids to 7 B vitamins, and more. Here are 2 salmon dishes to whip up on the fly.

B.C. Salmon Curry:

Ingredients:

• 1 tablespoon olive oil and 1 teaspoon butter
• 1 cup diced onions
• 2 tablespoons Curry powder blend
• 4 cups vegetables – 1 cup cubed potatoes, 1 cup chopped carrots, 1 cup sliced eggplants, 1 cup zucchini
• 5 cups vegetables broth
• 6 serving salmon fillet (Farm fresh sold at Whole Foods too)
• juice from 1 medium lemon

Method:

1. In a large saucepan, heat the fats over medium heat, add the diced onions and cook until soft. Lower the heat.
2. Sprinkle the curry powder blend over the onions and stir well to coat and cook over the low heat (2 minutes), stir to avoid sticking.
3. Add the 4 cups of vegetables and toss well to coat with the curry and onions.
4. Pour in the broth and mix well. Turn up the heat to medium again. Bring to a simmer until the potatoes are half way done.
5. Gently place the salmon into the saucepan, cover with the liquid and vegetables, put a lid on it and let it cook until the potatoes are done.
6. Remove from the heat, drizzle the lemon juice and stir in gently.

Serve as you would a Curry Bowl, over rice with a crispy cumin-scented coleslaw.

Are you in a rush for time: Here is my cheat dinner, after a stop at Whole Foods. A quick stop entails picking up 4 salmon fillets, and 1 container made-in-house salsa.

Salsa B.C. Salmon

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 salmon fillets (Whole Foods)
• 1 container salsa

Method:

1. Heat the fats in a large fry pan. Add the salmon, skin side down, flip half way through and cook until done.

Fill a bowl with leftover anything, like rice, pasta, or potatoes. Top with the salmon. Add loads of salsa.

Related Links:

Sweet and Sour Salmon with Crispy Green Beans

Farm-raised Atlantic salmon at Whole Foods Market