Salmon Exchange I - Alaskan Smoked

There has been a long absence in my blogging. This may have been noticed by the astute, interested reader. This may have fallen by the wayside of readers who have found other blogs in the meantime. The absence, however, can easily be explained. I can have 2 of the following 3 things in my time: a stimulating job, fun food adventures or regular blog entries. Because blog entries require input, that is, fun food adventures or similar, I have had to reduce the amount of entires due to the advent of the stimulating job I started on August 1.

In spite of my limited time, I have managed to enjoy the summer and the company of friends. This post was inspired by one friend and made possible by another. After learning that I can consume salmon, one friend from Ireland promised to bring me some Irish smoked salmon from the Emerald Isle. I thought that Canadian Pacific Salmon might be a pleasant way to repay the favour. Every Canadian airport has a few things in the duty free shop: ice wine, maple syrup and smoked salmon. My part of this exchange would be easy to contribute. Flights to Toronto were already booked.

As I told people of my newly discovered lack of allergy to salmon, I also mentioned the plans of the salmon exchange. One day on Skype, the Workaholic's sister heard of my plans. She also made a trip out to Alaska. A few days into her trip, I got an email informing me that salmon was on it's way to the lower 48 States. I only had to get it to Toronto and then to Germany. Vacuum sealed and fully frozen, I put the pink flesh into my suitcase. After a drink in the airport bar and a 7 hour flight, the salmon was still cold. I called my Irish friend and a few others and invited everyone over for hors d'oeuvres.

Platter of Pink

On the platter was cold smoked sockeye salmon, hot smoked king salmon, hot smoked sockeye salmon and salmon jerkey. And everyone brought something over as well - organic bread, a garlic pecorino, a few bottles of prosecco, olives and other nibbles. As for the salmon - we all decided it was an indulgent treat worth the hassle of bringing it over 7,000 km.

Salmon Jerkey

We never made it out for dinner and we went through all the cheese and wine we had in the house. A small price to pay for such a lovely treat - both the salmon and the company. We all look forward to repeating the pleasure soon. The Irish salmon has already reached the continent.

If I can't speak Spanish...

...then at least I can try my hand at Spanish cuisine. I was watching TV the other day, a show called Cuisines des Terroirs, where they show a family in a small village in Europe; how they live and what they eat. Recently, a Catalonian family was showcased, and the grandmother made Arroz a la Catalana, a dish simmilar to paella but with no saffron or seafood.

Strangely enough, I have never had a good paella in Spain. There is so much other food to savour and most of the paellas in the main areas are frozen. So why not just make a regular "Arroz con whatever"? Well, because I needed a better grain than white rice. I found some quinoa in the kitchen and made a Quinoa con Pollo y Gambas. (This is about as much Spanish as I speak - enough to get through a menu). The phone rang, and the normal Sunday chats with the family followed. My Quinoa simmered away nicely. I wanted to take photos but hunger prevailed and now there are mere leftovers in the fridge.


Quinoa con Pollo y Gambas

2/3 cup washed quinoa
2 chicken breasts, cubed
2 cloves of garlic
1 Tbsp Ghee (clarified butter)
1/2 red pepper, diced
1 1/3 cup hot water
1 pinch saffron
8 large shrimp, cleaned

Sautee garlic in ghee, brown chicken, add quinoa and let toast lightly. In the meantime, add saffron to the water & let steep. Add the saffron water to the quinoa. Let this soak. Reduce heat, stir occasionally, talk with family on the phone. Add red pepper & shrimp, remove from heat & continue speaking to family. While conferencing with parents & siblings, allow shrimp to cook in risidual heat.

I'm having those leftovers tonight.