Vancouver Island in the summer: Salmon

When we come to Bowser we eat a lot of salmon. It’s summery, healthy, and abundantly available. They even had locally-caught salmon in the Courtenay Super Store. You could buy farmed Atlantic, but there were slippery plastic bags with clearly freshly caught fish in them. Sweet. It hadn’t been de-scaled, though, which was less sweet. Scales everywhere.

Creamy Herb Sauce for Salmon

  • handful parsley (curly or flat-leaf)
  • sprig mint
  • 1 green onion
  • 1/4 c. light sour cream
  • 2 T. Greek yogurt
  • 2 T. light mayonnaise
  • 1 t. grainy dijon mustard
  • 1-2 t. sugar
  • 1/2 t. salt
  • 1/2 t. pepper
  • juice of 1 lemon

Combine all in the bowl of a small food processor and whiz away. Or chop the herbs finely and whisk it all together. The bare bones of this recipe is mayonnaise, parsley, and lemon juice, but I’ve been fiddling with this for a while and this is the combination I prefer. But you can add other herbs (dill is good in small quantities but I never seem to have dill around), substitute lime juice, substitute a bit of garlic or onion for the green onion, different mustard, etc. It’s definitely a “use-what-you’ve-got” kind of recipe. We usually have asparagus with salmon and this sauce is yummy on that too.

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