Salmon......

Today we worked on salmon. We had eight of these babies to work on!
To be honest I kind of enjoyed doing it. It really feels like you have done something. And it is not as much work as you would expect. Messy but fairly simple.

Sink full of salmon. Beautiful right?!

The first fillet is removed.....now to do the second one.

Chef showing us how to remove the skin.

Removing the pin bones with tweezers. A salmon has 27 pin bones!

And voila.....the finished fillets.

Black & Blue Salmon

To make the salmon simply press one side of the salmon firmly into some of the cajun spice mix. Cook one side in a hot oven proof saute pan. This is where the "black" comes from. Turn the salmon over and put pan in the oven to finish cooking. Finish with a dallop of the blueberry bbq sauce on one end.

We served the salmon with these funky blue mashed potatoes from "Garth the potato man" Fresh from the Charlottetown Farmers Market. After they were mashed I added butter, cream and a little white truffle oil to them! Yum!