Summertime, and the livin is eeeeeasy. Yeah I just planted that ear worm, luckily it’s a groovy tune,. Where to start, life is rolling fast, we are trying to soak up as much sun as humanly possible with a small infant. The little love went on his first camping trip to special Bannock Point over looking the gorgeous Slocan Lake. It was so awesome to swim in the crystal clear fresh water, bask in the hot sun like seals on a rock and sleep under the stars. Not to mention our delicious campfire curry and sweet potato hummus breakfast skillet, soo good. I think we’ll be doing a lot more camping this summer, may as well make the most of being free from work!
Escaping to be in nature is basically an instant zip zap over to my happy place. Even though I live amongst the trees and the bees, it’s exciting to explore the natural beauty near and far.
“We have such a brief opportunity to pass on to our children our love for this Earth, and to tell our stories. These are the moments when the world is made whole. In my children’s memories, the adventures we’ve had together in nature will always exist.”
“Prize the natural spaces and shorelines most of all, because once they’re gone, with rare exceptions they’re gone forever. In our bones we need the natural curves of hills, the scent of chapparal, the whisper of pines, the possibility of wildness. We require these patches of nature for our mental health and our spiritual resilience.”
If you ever want to spoil yourself in the best way possible, take a little trip to one of natures gems and keep it simple. The second best way to spoil yourself is to buy some good chorizo sausage and put it in, um, everything.
These Chorizo & Smoky Salmon “Macos” (a word I may have just made up) are absolutely so darn perfect and lacking NOTHING regardless of that tortilla mumbo jumbo. Savoy cabbage leaves are perfectly sturdy, with a great crunch, but you could also use regular cabbage or swiss chard. If you don’t have chorizo, bacon would be a nice substitute . Crisp radish and zippy red onion are ideal, it’s a beautiful thing when food unites to create perfection.
- 4-6 savoy cabbage leaves, thick stalks removed and thinly sliced
- 2 wild sockeye salmon filets
- 1/4 cup thinly sliced chorizo sausage
- 1 tsp + 1 tbs coconut oil or bacon fat
- 1 jalapeño, diced
- 1 clove garlic, minced
- bunch of radishes, sliced
- 1/4 cup red onion, thinly sliced
- handful of finely chopped cilantro
- a few pieced of smoky gouda (optional)
- 2 tsp cajun seasoning-
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp cayenne
- 1/4 tsp smoked paprika
- 1/4 tsp onion salt
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
- liberal amounts of fresh cracked pepper
- Sprinkle the cajun seasoning and black pepper on salmon filets.
- Heat 1 tbs coconut oil or bacon fat in a pan. Add salmon skin side down. Cook for about 3 minutes per side depending on thickness (the ones I used were quite thin)
- In another pan heat 1 tsp of oil and add to that the chopped cabbage stalks, jalapeño, garlic and chorizo. Cook until cabbage is tender, about 5 minutes.
- Assemble the macos by layering pieces of salmon, chorizo jalapeño mixture, red onion, gouda, radishes and cilantro. Garnish with lime wedges.
- Serves 2 filling meals
This recipe is part of the real food rebellion over at fight back fridays on the Food Renegade!