Wild Salmon on Sale at Sobey's!

                                        Seasoned Wild Salmon with grilled pineapple and rice!!!

I love salmon and would eat it everyday if I could fish it myself, and sadly I cannot! My love of salmon started when I was very young,when I lived in the mountains of B.C. My Dad and I would fish for Pacific Salmon, Rainbow Trout, Brown Trout, Pike, Haddock, Halibut during the fall and go ice fishing in the winter. I really don't like fishing, I didn't then and I don't fish now. I really thought it was torture to ice fish. Tell me how is it fun sitting on a log over a hole drilled into the ice waiting for a fish to bite in -40 below weather!! I did, however, like spending time with my Dad. He used to take me and my sister to the river to see the Salmon swimming upstream. I would marvel at the beauty of the salmon swimming over each other to get to the lake and mate. Not only would you see the salmon, we would occassionally see a Grizzly Bear as well. The Grizzly Bears normally stay close to the dump where the food is but during salmon season they like to venture out to the lakes and rivers for some yummy grub. I don't blame them!!
If I knew how it important it is to fish I would have paid closer attention. Most grocery store fish is imported from fish farms and you would be surprised at the conditions the fish live in. Northern Pacific coast wild fish is the fish you want to buy!
Wild Salmon is so good for you and during this time of year I strongly recommended consuming it.
Jay my husband is not a big fish eater and when we first got married I would make separate meals for us. Over time he has develop a likening for salmon and halibut but last night I wowed him and now he is a lover of this salmon dish!
I served seasoned wild salmon over white rice topped with grilled diced pineapple and chopped parsley. I seasoned the salmon with sliced lemon wedges, cracked black pepper, ground chili pepper,ground ginger and Himalayan salt, baked in the oven on low heat for 10 minutes then broiled for another 5 to seal the juices. Mean while I boiled long grain white rice and added a tablespoon of coconut oil. While boiling I cored and diced a pineapple, and grilled it in my cast iron skillet and chopped curly parsley. When the salmon was finished I served the salmon over the rice with the pineapple and parsley on top.

 Simple but a crowd pleaser!!