I have to start this post with a message to my family up north....
YAY! Happy Canada Day guys! Canada (specifically out west) is one of my favorite vacation spots. Not only because of my incredible family there, but because of how beautiful it is and how nice the people are. It's always a blast- especially this last trip!
We got to hang out with tons of Cousins, Aunts, and Uncles in Calgary....
And tried on Bill's Canadian hockey jerseys....because he needs to own two. Uh huh.
We got to snowshoe out to Cameron Lake in Waterton....
Take Jeff out on his first real ski day...
And how can I forget the Poutine - my favorite comfort food!
Heaven on a plate, I tell you. We even got to go to Banff (our favorite!) to watch the Canada/Russia Olympic Hockey game with a bunch of Canucks!
Momma was a happy camper!
Even though we are the only cousins born and raised in the USA, Canada will always have a special place in our hearts. We are half Canadian after all :)
On to the recipe for today! Last night we had another softball game (and lost...booo!), so we needed a quick and easy dinner. It turned out to be so good! I had bought this BBQ sauce at Trader Joe's last week and had intended to use it for some chicken, but then I remembered that we had some salmon in the freezer. That's how the BBQ Salmon idea was born. I thought it sounded a little odd at first....but trust me, it's delivicious!
We also had a corn relish that my friend Megan made us last week, so we thought that would be a great compliment to the smokey BBQ.
First, I made our side. Horseradish Potato Salad, which could not be easier. For the dressing, I mixed together some sour cream, horseradish, vinegar, salt, pepper, dill, and dijon mustard.
Then I diced up some red potatos and boiled them for 10 minutes untl they were fork tender, and mixed them in with my dressing, along with 1/2 cup sauteed onions.
I let this chill in the fridge for about 20 minutes while we prepped the salmon.
Jeff seasoned the salmon with some salt and pepper, and then grilled it for a couple minutes on each side.
When the salmon was almost done, he brushed some BBQ sauce on top, and flipped it once more to get a good carmelization.
The result was a smokey, spicy (we added a little hot sauce to the BBQ), sweet salmon that was perfect with the corn relish and potato salad. It was an amazing dinner! We even served it up with some homemade pickles on the side :)
HORSERADISH POTATO SALAD
Adapted from Smitten Kitchen
3 pounds small (2-inch) potatoes, your choice of variety
1/4 cup red onion, chopped (I sauteed a vidalia)
1 tablespoon white-wine vinegar
1 cup sour cream
2 tablespoons fresh dill, finely chopped
1 tablespoon Dijon mustard
3 tablespoons prepared horseradish (we used at least 4)
1 teaspoon salt
1/2 teaspoon black pepper
Boil the potatoes until fork tender, cool them to room temperature and quarter them. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste