A straightforward kid-friendly meal that comes together quickly and features 100% Canadian AAA Angus Beef Strip Loin from Walmart Canada.
As far as healthy eating goes the title of this post is screaming “I’m the healthiest”. Well it was until I decided that my husband would probably not eat it unless I somehow made it more appealing to him. Enter the cheating move of adding the tiniest bit of bacon. As in 4 strips. Crumble that bacon up, toss it in there and we have lift off of friends!
There are certain food memories that are racing back to me now that I have my own children. Although my kids have been peeling open pea pods throughout this summer, today I remembered being out on a sun-drenched patio and having someone show my younger self the “trick” to opening pea pods. You know the one where you take the tiny tale or the stem of the pea and peel it towards the opposite end on the rugged curved side? It makes it easy to open the pods once this piece is peeled back. My twins got a hoot out of it and I remember being a small child myself, peeling the “tails” of peas out so I could pop small sweet tastes of summer into my mouth. My garden is still producing peas and so I’ve made one last pea recipe before we “fall” back into life – Salmon with Potatoes and Bacon Peas with Lemon and Dill.
Now that we know how to shell peas “properly” it would be assumed that I use this technique all the time. I don’t. I’m too rushed to even consider adding a step to my hurried rip and scoop method that I only use this trick of pulling the tail or stem with my kids so that they can practice doing more on their own. This dinner is typical of what we’re eating nowadays. Having Baby Lucy on top of 3-year-old twins is a lot at dinner time so I often make dinner during everyone’s afternoon nap (which I desperately which I was taking as well). This allows me to customize things a bit – like cutting Lucy’s meal into smaller pieces so that I’m not stressing when dinner time rolls around. Everything else is pushed out. Our house is generally a mess, and let’s not even talk about the laundry. BUT, it’s all truly wonderful when we all sit down together to a meal that everyone likes and we can chat about our day. With 3 year olds each day seem to bring a new accomplishment, something learned, and generally trying to figure out where we all fit into this big world.
This dinner is efficient. It’s not terribly time-consuming to get something a bit more special on the table. Shelling peas does take some time, and there is zero shame in using frozen. You’ll want to cook them for a bit longer or allow them to thaw for a an hour or two before cooking. I like shelling peas, it’s a monotonous task that allows me to zone out or chat with the kids while I do it. Yes, I use shelling peas to basically meditate, but once your hands get the feel for it, it’s done quickly. If you have a bucket full of peas, I’d recommend using them for my Pea Pesto … so vibrant and delicious. The salmon here is broiled. It’s cooked very quickly so be sure to keep a close eye on it to prevent it from burning. I love, love, love, roasted potatoes. It reminds me of my Nana every single time I make them, and I make them often. The recipe for them here is a slightly paired down version of what I do when company’s over, but the result is still spot on for classic roasted potatoes.
Simply delicious broiled salmon with potatoes, peas and bacon with lemon and dill.
10 minPrep Time
25 minCook Time
35 minTotal Time
This recipe was inspired by one from BBC Good Food.
I’m a west coast girl in the sense that I was born and raised here in the Vancouver area. I’ve only left briefly for some training for work back east, but haven’t lived anywhere besides close to the Pacific Ocean. Occasionally, this comes through in my food cravings, specifically in seafood. I’ve always loved seafood and generally crave the flavours of salmon, mussels, prawns, and other sea living creatures.
This salad derived from one of my post-pregnancy cravings that brought back so many memories of living and loving the West coast. It’s made up in mere minutes and has wonderful combinations of flavours that are light and fresh. The crunch of the radish against the melt in your mouth salmon with the hit of crème fraîche dill is a combo that I’d like to revisit. Stat 🙂 And, you can make things on toast! One of my favourite lunches ever.
200 gr smoked salmon fillets
4 radishes, thinly sliced
1/4 cucumber, cut into matchstick pieces
1/4 cup crème fraîche
1/4 cup chopped fresh dill
1/8 tsp minced garlic
1 tsp olive oil
salt and pepper to taste
Optional side: rye crostini or toasts of your preference.
Whisk crème fraîche, dill, garlic, and oil in a small bowl. Set aside.
Assemble salmon, radishes and cucumber on a plate. Drizzle with crème fraîche mixture and serve alongside crostini or toasts.