Almond-Crusted Salmon + Parsley and Lemon Cream

                            My mom usually asks me to cook for the family because she is not really a fan of doing it and wants something different from the lazy steak and potatoes we usually have. This was the dish of today, which I think is the best thing I've cooked in a while (pardon the pride). We got the salmon from a family friend who had gone fishing to Langara Island a few day ago. To be honest, I've only cooked salmon once years ago, so when I saw this gigantic, bright red fish with the skin still on, I almost resorted to Kraft Dinner. At the end everything turned out beautifully with the help of this video. 

 The recipe is originally from the Bon Appetit Magazine website but was changed a bit according to the ingredients and time I had. Enjoy!

Almond-Crusted Salmon:

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1 cup of almonds, chopped to small pieces 

1/3 parsley, chopped finely

1tbsp lime peel

1/2 salt + pepper

1/2 cup all purpose flour

6 6-ounce skinless salmon fillets 

1 egg, beaten 

2 tbsp olive oil for frying

Parsley and Lemon Cream
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2tbsp butter

1/2 parsley, chopped finely 

1 cup heavy (whipping) cream 

3 tbsp lime juice 

Mix almonds, parsley, and lime peel in a custard cup, leave aside. Place the flour and beaten egg into separate plates. Sprinkle salmon with salt and pepper. Transfer each fillet to the plate with the flour in it, then the one with the beaten egg, covering the fish completely. Before frying them, dredge the salmon with the almond mixture. On a large skillet, cook each fillet over medium heat for 5 minutes on each side or until fully cooked.

Melt butter in a large sauce pan over medium high heat. Add parsley and sauté for 2 minutes. Add heavy cream and lime juice. Reduce heat and let it simmer for 8 minutes. 

Finally spoon the cream on top and around the salmon.

And voila!

Soufflé!

     I used this recipe and added ham, spinach, potatoes and asparagus to it...yum yum yum!

Raspberry Parfait

Spring is already here, and what better way to start the season with a delicious and colourful dessert! This was the first time I made parfait, and let me tell you...it is absolutely delicious and incredibly easy to make!

2 eggs

1 1/2 cups whipping cream

1/4 cup sugar

3/4 cup raspberry jam (see recipe bellow)

Whisk whipping cream, set a side. In a bowl beat the sugar and the eggs until well combined. Then, put the jam and half of the whipping cream into the mixture and stir. Afterwards place the mixture into cups or dishes and freeze for four to six hours. Remove the parfait from the freezer and garnish with the leftover whipping cream and a bit of jam...voila!

If you decide to make a homemade raspberry jam, do it at least three hours before making the parfait, so it can have to time to cool at room temperature.

1/4 cup water

1 cup sugar (add more if you want the jam thicker amd sweeter)

2 cups raspberries

1 tbsp lemon juice

In a medium size sauce pan let the water boil. Add the sugar and stir until sugar is dissolved. Then put the raspberries and lemon juice and let it boil for about 20-25 minutes. Turn of the heat a let it stand for 10 minutes. Place the jam in a jar and let it cool in room temperature until thicken.

Homemade Guacamole

A couple of days ago I was craving for some delicious homemade Guacamole. I had almost all the basic ingredients for it...minus the cilantro, so I decided to substitute it with some parsley and it turned out great! It has a soft taste and it is trillion times better than the ones you can buy ready in supermarkets. Great recipe for Spring.

Creamy Guacamole:

1 avocado, peeled and diced

1 clove of garlic, finely chopped

1/2 a tomato, diced

1/4 chopped parsley leaves

4-5 tbsp of lemon juice

salt and pepper to taste

(you can double the ingredients if you want to make a greater amount)

Cut the avocado into large chunks, place them in a bowl and mash until it has just a few chunks left (if you like it smooth, keep mashing until all chunks are gone.)

Insert all the remaining ingredients and mix gently until everything is nicely combined.

And voila!

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Sun Of A Gun

These photos where taken way back in December and were forgotten for a while, so here they are! I was inspired by this photo and wanted to do the same thing with my vintage shawl. My brother, Marko, is wearing an H&M jacket and tuque, Urban Outfitters shirt and my favorites...Pull&Bear boots!

Anyways, I always twitter what I'm cooking and I never really post the recipes, which is awful since I make people hungry and don't give them the chance to do them, so today I am going to prevent that.

I love this recipe so much, I did it twice in less than a week. The first time I baked it for my aunt's birthday. I did it with whole wheat flour instead of all purpose flour and made a delicous organge jam to eat it with. The second time was for the rest of my family, and well...it was gone in less than 10 minutes.