Tuesday, July 5, 2011


I Loved the hot sun yesterday.. did some errands in town and then came home did a bit of work and then had my afternoon tea (ice tea after all it is summer) on the deck then went in and got supper ready...


  • 4 salmon fillets (about 6 oz. each), skin removed
  • Salt and pepper
  • 4 slices bacon (about 4 oz. total)
  • 2 tablespoons olive oil
  • 4 cups loosely packed arugula
  • 2 teaspoons lemon juice
  • 1. Preheat oven to 400ºF. Season salmon with salt and pepper. Wrap each fillet with a slice of bacon; secure with a toothpick. Place a large skillet over high heat until very hot, add 1 Tbsp. oil and heat until just smoking. Add salmon; cook until bacon is crisp, about 3 minutes. Carefully turn salmon over and cook 2 minutes longer. Transfer skillet to oven and roast salmon, 2 minutes for medium or 4 for well done.
  • 2. Toss arugula with juice and 1 Tbsp. oil; season with salt and pepper. Divide among 4 plates. Remove toothpicks from salmon, leaving bacon in place. Place salmon on top of arugula. Serve immediately
Since we are cooking seafood today I thought I would give you a tip on how to roll sushi...

How to roll sushi
I love sushi but when it is fresh it is the best... you never know how long it has been sitting in the grocer store counter so I thought I would give you a  few simple steps, and a whole lot of fun, so that you'll soon be making your very own creations.

What you'll need

  • Bamboo rolling mat (wrapped in Plastic)

  • Prepared sushi rice

  • Nori seaweed sheets
  • Your choice of sushi fillings(fresh vegetables, I love avacado)

Step 1

Place a nori sheet with the smooth shiny side facing down, onto the sushi mat.

Step 2

Wet your hands to prevent the rice from sticking to them, then take a handful of rice and form it into a ball. Place the rice ball in the middle of the nori sheet and gently work the rice out over the sheet. Leave a 2.5 cm of the nori uncovered on the far edge. 

Step 3

If you're using wasabi, smear a small line horizontally along the edge closest to your body. Next, add your choice of fillings, placing the slices on top of the wasabi in a horizontal line along the rice.

Step 4

Slowly fold the sushi mat over the fillings. Tuck the nori firmly over the fillings, then continue to roll up the sushi, using the mat to form a neatly packed cylinder. Use firm pressure and keep lifting the mat as you roll.

Step 5

Using the sushi mat, squeeze the sushi roll firmly to make sure it is tightly packed. Remove the roll from the mat and place it on a cutting board.

Step 6

Use a moistened, sharp knife to cut the roll in half. Re-moisten the knife and cut each half into three or four pieces. Serve immediately with soy sauce, extra wasabi and pickled ginger.

Here is a video to give you a bit of an idea
Well going out to water my plants and then head down to work to finish off a horse show order and then I think I might actually cook this salmon recipe tonight but I am going to serve mine with coleslaw and some nice fresh tomatoes that we got at the market on Saturday when we took the boys there..

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