Lunch for Me

The other day I was browsing around Sobey's.  I love grocery shopping and just checking out what is available.  This is especially fun at Sobey's because I don't normally shop there and so I never know what to expect to find.  To my great surprise I came across some organic Atlantic salmon from Ireland.  This was very exciting, especially since I started to crave salmon as I was walking past the fish department.  You see, ever since I found out about the sad state of salmon farming I have opted to not eat farmed salmon.  Which is really sad for me because I love Atlantic salmon.  It is very easy to find Pacific wild salmon in the stores, but I prefer Atlantic salmon which apparently is illegal to catch these days.  So I scooped up a pack and brought it home to cook for supper.  I was disappointed in the flavour and texture of this organic salmon and all my hopes for a new life of salmon eating disappeared forever.  I am hoping it was just in the Sobey's freezer for too long, so I will try another batch from a city Sobey's to see if there is a difference.  Anyway, so I had one more fillet left and decided it would taste ok in something like a fish cake.  I had some leftover mashed potatoes from supper the other night which made lovely fishcakes for lunch.

SALMON FISHCAKES with Sweet Potatoes and Capers

1 organic salmon fillet, cooked and flaked (about 4.5 oz)

1 cup organic mashed sweet and white potatoes

1 organic egg, beaten

1 very small onion, minced

1-2 handfuls of organic breadcrumbs

2 Tbsp organic parsley, chopped

2 Tbsp capers

sea salt and pepper

Method: Combine all ingredients in a bowl.  Mix together and then shape into patties.  Heat a cast iron skillet over medium low heat.  Melt some butter and fry the patties about 5 minutes on each side.  Serve over spinach salad

FALL SPINACH SALAD with Feta and Carrot in a Lemon Dressing

Organic baby spinach

Feta cheese, crumbled

Organic carrot, grated

Organic sunflower seeds

Organic lemon

Olive oil

Sea salt and pepper

Method:  Layer the vegetables, cheese and seeds in a bowl.  Squirt with some lemon, drizzle with some oil and sprinkle with salt and pepper.  Toss and then add 2 warm fishcakes on top.