So the inspiration for these bad boys came from several places. Initially we were in BC wine country over the summer and had an amazing lunch at Burrowing Owl. There we ordered a charcuterie platter and one of the fixing they had on the side were pickled red onions that they made on site. Amazing. A few weeks later we were in Vancouver and decided to stop off at a taco joint which several of my husband’s co-workers rave about. As a side and added fixing you could put on your taco was nothing other than pickled red onions. Being the person that I am and a grandchild to an amazing pickler of everything and anything you can think of, I decided I would try my hand at pickling! Thanks granny! All those early years spent watching you fill the basement with mason jars packed with veggies, fruits, jams and so on paid off! This was my very first attempt at pickling and I am proud to say they are delicious and jam packed with wonderful flavors! Try them on anything from tacos and Mexican inspired meals to pulled pork and sandwiches 🙂
- 1 1/2 Cups Apple Cider Vinegar
- 1/4 Cup Sugar (use coconut sugar for paleo)
- 1/2 Tsp Cinnamon
- 1/2 Tsp Chili Flakes
- 1/2 Tsp Cracked Pepper
- 1 Tbsp Salt
- 1 Cup Boiled Water
- Juice from 1 Lime
- 1 Large Red Onion
* This recipe makes 2 full 500ml mason jars
- Clean and sanitize your mason jars. (I simply placed them in a large pot with water and boiled them for 10 minutes)
- Cut up your onion into strips and place into a strainer. Pour the 1 cup of hot boiled water over the onions and let them sit for a minute to soften them.
- In a small sauce pot combine the rest of the ingredients and bring them to a boil.
- Strain the onions then stuff them into the mason jars.
- Once the vinegar mix is boiling, pour it into the jars and fill to the top to cover the onions.
- Seal the jars and let them stand. Once they have cooled place them in the fridge and store for up to 2 weeks.
- The onions will be ready to at after 24 hours in the fridge.
After a hectic couple of months I am finally back in the swing of things. I doubt anyone was waiting in suspense for my next recipe but I hope this one will not disappoint. I have had a lack of good dinner ideas lately so dinners around our house were rather uneventful the past few months.
It is weird how inspiration just sort of hits you sometimes though, after almost two months of cooking the same old thing I was struck with a random idea for Salmon. This came across my mind around 11:00pm the other night while being unable to fall asleep. We had recently found out that we will most likely be going to Quebec next summer for a visit. This in turn got me thinking about Maple Syrup since my husbands family produces some of the most amazing Maple Syrup, needless to say our house is an Aunt Jemima free zone. Not wanting to waste some high quality syrup I knew I had to put it to use on some high quality Salmon. Living on the West Coast where Salmon is a staple, this was not very hard to do. My mind kept racing about different ways to use the syrup on this Salmon and slowly I developed a plan.
When making this last night I was honestly nervous. I had no idea if this would work or if I would be throwing away $20 worth of salmon not to mention the Whiskey and our precious Maple Syrup. After taking it out of the oven and taking our first bites I knew that my late night “lightbulb” moment had panned out! It was delicious and my husband has already told me that I have to make this again soon! I hope you will enjoy my random strike of inspiration as well.
- 4 pieces of Wild Salmon (I used center pieces with the skin on)
- 1 Medium Shallot (finely chopped)
- 1 Large Organic Garlic Clove (finely chopped)
- 2 Tbsp Unsalted Butter
- 1 1/2 Shots Whiskey (I used Jameson)
- 4 1/2 Tbsp Maple Syrup (I used Grade “A”)
- Sea Salt and Pepper to taste
- Fresh Lemon Juice
- Rinse your Salmon and place it skin down on a lightly buttered baking dish. Pat the fish dry, squeeze a bit of lemon juice on it and crack some fresh pepper on it.
- In a Medium sauce pan, melt your butter and toss in the shallot. Cook over medium heat until it turns golden and toss in the garlic and a bit of salt.
- After about a minute, deglaze the pan with the whiskey. Cook for about 2 minutes to allow the alcohol to cook off.
- Add in the maple syrup and bring to a boil.
- Set aside and let it cool.
- Once the syrup and onions have cooled pour the mixture over the fish. I let mine site for about 15 minutes in the “marinade”.
- Heat your oven to 425 degrees. Place your fish in the oven uncovered and bake for 25 minutes.
- Let it cool a bit and serve.