Powell River always draws me back, with its beautiful shores, surrounding mountains, and knowledge that I have to allocate at least one hour when grocery shopping due to the amount of people I will meet in the venue of choice. Having them ask about my life and me inquiring about their Aunt-twice-removed’s health.
While mushrooms are generally allocated to topping thick, juicy steaks, it is unusual to see them in a creamy sauce over salmon. Also, instead of cream, tofu takes the main stage in this dish, becoming a low fat and protein filled sauce that does not increase chances of heart attacks.
While it may be unusual for a flaky fish, it does not detract from the deliciousness of the dish. Serve the dish on a fresh bed of local lettuce and vegetables and organic brown rice for a full-fledged meal.
2 tsp dried tarragon leaves
1 tbl olive oil
2 garlic cloves, minced
2 tbl balsamic vinegar
½ lemon, juiced
1 pinch salt
1 1 lb salmon fillet
1 cup Crimean mushrooms, sliced thinly
½ onion, minced
1 garlic clove, minced
1 tbl olive oil
½ cube soft tofu, blended
¼ cup balsamic vinegar
1 tsp sugar
Salt, to taste
Whisk together the tarragon, olive oil, garlic cloves, balsamic vinegar, lemon and salt. Press the mixture in to the salmon fillet. Allow to sit for 30 minutes.
Preheat the barbecue to medium heat. Place the salmon on the barbecue and allow to cook for 8 to 10 minutes, or until cooked.
Meanwhile, combine the mushrooms, onion, and garlic in a frying pan. Turn to medium-high heat and fry for 3 to 5 minutes, or until caramelized and translucent. Add the tofu, balsamic vinegar, sugar and salt, to taste, and simmer until thick.
Remove the salmon from the barbecue. Pour the tofu mixture over the fish. Serve immediately.
Pray. Eat. Enjoy home, and the idiosyncrasies that come with it.