We had the most lovely three days on Salt Spring Island – good food, beautiful weather, great music, and it was wonderful to see some of our friends we have not seen since last year. The ferry ride from Swartz Bay in Victoria B.C. is about 35 minutes to Salt Spring Island.
We always stop at the market to buy fresh produce, fish, meat, etc. as I prefer to cook myself. Well, we decided to have Coho Salmon the first night as I had packed some fresh Pesto. Then I realized, there is no oven – just a two burner stove, with the fridge underneath:
There was a communal BBQ…(I am super fussy- especially because as being a Celiac, I can not risk gluten contaminaton) so, not gonna go there! Meanwhile, how to cook the salmon? Time to think outside of the box. There was a frying pan, with no lid, and of course, I did not bring any tinfoil. Onto poached salmon….something I have never made before. I wanted to season the poaching water – so I used lemon, onion, rosemary, salt and pepper – pretty much all I had on hand.
This is the second time we have stayed at this lovely cottage – next time I will bring my own knives, frying pan with lid, plastic wrap, and some tupperware. All the food we cooked still turned out great – it pays to think outside of the box when cooking in an unfamiliar kitchen!
Then after dinner, we took a walk in the pretty forested pathways: