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Baked Atlantic Salmon with Turnip Chips

Newfoundland-one of Canada’s best-kept secrets and here we are enjoying what this most easterly province has to offer. We’ve taken the time on our trek across the island to stop at a few roadside vegetable stands and purchase local produce. We also picked up some fresh Atlantic salmon in Grand Falls Windsor since summer is Newfoundland’s salmon season. The roadside vegetable stands we encountered were stocked with an abundance of basic winter foods; potatoes, turnip, carrots, onions, broccoli, cauliflower and cabbage along with huge, beautiful red and green leaf lettuce heads, cucumbers, fennel and green onions, fabulous foods to stock up on; nutritious, sustainable and grown right here at home. I found it interesting that when talking food with two different people, both referred to traditional Newfoundland dishes such as sodfish-yes sodfish, a stew made from dried fish with reconstituted dried bread and Jig’s pudding, a pickled beef stew made with several of the winter vegetables found on the stands, as “poor man’s food”, yet both referred to those meals as their favorite things to eat. Sometimes I question where the sense is in food travelling thousands of miles to get to our table.


Turnip Chips

  • 1 extra large turnip
  • 2 tbsp olive oil
  • Soya sauce
  • Freshly ground black pepper

–With a long blade knife, cut turnip in half.

–Place cut side down onto cutting board, trim the top and tail and cut each half into “half-moon” slices a little less than one-centimeter width across. Peel each slice and cut into strips similar to potato fries.

–Cover with water in a pot and boil 15 minutes until tender yet still firm. Drain well. (This part can be done well ahead of time if desired)

–Transfer to a flat baking pan or cookie sheet, toss with olive oil and soya sauce that each piece is lightly coated. Spread out and make a thin layer of fries.

–Bake at 375? about 20 to 30 minutes depending on how thickly cut the fries are.

Fussy kids that won’t eat turnip will often like it this way.


Baked Atlantic Salmon

Baking salmon filets in the oven is one of the fastest, easiest and delicious ways to prepare it for an evening meal and the secret to fabulous tasting salmon is to cook the flesh just until it turns from looking clear to opaque.

  • Salmon filets, enough for a serving per person
  • Olive oil
  • Juice of freshly squeezed lemon
  • Salt and cracked pepper to taste

–Preheat oven to 375?F
–In a glass-baking dish drizzle filets with just enough olive oil to lightly coat both sides.
–Lay salmon skin side down, splash flesh with lemon juice.
–Sprinkle with salt and cracked pepper
–Bake uncovered just until flesh turns opaque, usually 7 to 10 minutes. Keep an eye on it; if salmon is over cooked it will become dry and less palatable.

We complimented these two dishes with a red leaf lettuce salad and…

What a Meal!!!

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