Last week was a different kind of week. I know I’ve mentioned this before, but my niece is trying to beat Leukemia which she was diagnosed with on Easter weekend this year. To say the journey has been emotional would be a complete understatement. Last weekend Taylor (my niece) was going through very powerful chemo therapy prior to a stem cell transplant. To see someone you love go through this process is very hard.
Jacqueline’s husband took their son Travis to Toronto for some R & R before school starts, and I went to Calgary to stay with Jacqueline and Taylor. Most of our time was spent at the hospital watching Taylor get her chemo. Once the session was through we would all go home for the rest of the day and then bring her back the next day.
Jacqueline has some amazing friends and they have all rallied around her by providing an endless supply of food to make sure the family is at least having some great meals. Her friend Chrissie brought over some Greek food Friday night that took us through three dinners ! We had finished most of her food, except for some rice and a few roasted vegetables so I decided I would do my Sunday night dinner incorporating what was left in to the menu.
This Sunday night dinner consisted of barbecued salmon, roasted Greek vegetables and roasted corn on the cob plus what was left of the Greek rice dish. When I barbecue, I like to cook as much of the meal as I can on the barbecue so I decided to do the corn at the same time as I was cooking the fish. I wrapped the husked corn with some wet paper towels and then wrapped foil around the whole husk before putting it on the barbecue. The wet paper towel keeps the corn from turning brown and helps to keep it moist and tender. It is cooked on the barbecue for 8-10 minutes being turned every couple of minutes.
When I went shopping for the dinner ingredients, I found some wild sockeye salmon but it was pre packaged in pieces that looked way too big for the three of us. It had been pre-frozen and purchasing more than what we needed seemed pointless so I asked the fishmonger if he would cut the fillet in half. Taylor had been eating like a little bird all week so I didn’t think she needed much. I got some other goodies for Jacqueline and headed home ready to cook a delicious meal and watch a movie.
Because Taylor and Jacqueline both like salmon, I decided to do something a little different and make something so yummy it would be irresistible. I went on line to look up salmon on the barbecue and found a couple of recipes that looked good. I took some ideas from one and a few more from another and came up with the following:
Barbecued salmon with Gingered Soy Sauce
- 1.5 lbs. salmon fillet (preferably wild)
- 3 tbsp. soy sauce
- ¼ c. brown sugar
- 1 tbsp. grated fresh ginger
- 1 garlic clove crushed
- 2 tbsp. lime juice
- 2 shots toasted sesame oil (most bottles just allow a few drops)
- 2 tbsp. olive oil
- 1 small onion thinly sliced
- Dash pepper
- Grease a rimmed cookie sheet and spread the sliced onion on the pan for the fish to sit on. Place the fish skin side down, on the onions and drizzle with olive oil. Sprinkle pepper over the length of the fish and get ready to put it on the barbecue.
- Heat the barbecue to medium and cook for 5 minutes with the lid down.
- Check the fish with a sharp knife and see if it is cooked through. I would think a 1.5 lb fish fillet would take at least 8 minutes but you can tell by taking a sharp knife and cutting through the thickness of the fish to see if it is still bright red/pink inside. You don’t want to cook it too much, but you want to have it cooked “medium rare”.
- In the meantime, assemble the soy sauce, ginger, brown sugar, garlic clove and lime juice in a small bowl and stir until the sugar has dissolved.
- When the fish is cooked take it off the barbecue and cut it into serving pieces. Place it on the plates and drizzle with the ginger soy sauce. Serve the meal with additional vegetables of your choice and listen to the moans of pleasure from your guests. This is definitely a keeper!
When I served this dish, I served up a small piece for Taylor because she had been eating like a little bird all week, and gave Jacqueline and me a more normal size piece. Well, Taylor inhaled the fish and asked if there was any more. Jacqueline gave her some of hers, and I offered some of mine but Taylor was really hungry and wanted more than what I had. I had to get in the car and drive to the store to get some more! I couldn’t believe she liked it so much!!
I went to Safeway which was within 5 minutes of Jacqueline’s house but they had nothing so I had to go all the way back to Superstore 15 minutes away and purchase another whole piece in case she wanted even more fish. I was so excited about the fact that she wanted so much food.
Dessert was a blueberry pie. Taylor said that was what she wanted for dinner so what Taylor wants right now she gets. I purchased a frozen pie shell and some fresh blueberries and strawberries. Jacqueline made the pie the way Taylor likes it and I certainly agree that it’s a good one.
Blueberry and Strawberry pie:
- 2 cups fresh blueberries
- 1 cup fresh cut up strawberries
- 2 frozen pie pastries (one for the bottom crust and one for the top)
- ¼ tsp. all spice
- ¼ tsp. cinnamon
- ½ cup sugar
- 1 tbsp. corn starch
- 1 tbsp. flour
- Thaw the frozen pie crusts
- Place the berries, sugar, allspice and cinnamon in a bowl and stir until mixed and sugar has dissolved.
- Put “pie bird” in the centre of the bottom pie crust to hold up the top pastry and pour the berry mixture around the figure. Spread the berries out evenly and get ready to put the crust on top. Take the crust out of the foil pan and carefully place it over the bottom and crimp the edges.
4. Place the pie in a 350 degree oven for 45 minutes. Check it and if it is cooked let it rest before cutting it for serving. Serve a slice of pie with a scoop of vanilla ice-cream and enjoy.
That’s it for this week. Taylor’s transplant has gone well so far. She had the new stem cells on Wednesday August 28th and she is now entering the time when they start doing their work to rebuild her immune system and build healthy bone marrow.
I will be back next week for another Sunday Night Dinner at Julia’s Place. Stay tuned for next week’s version.