Warning: Cannot modify header information - headers already sent by (output started at /home/ksdg2013/public_html/dabblemag.com/index.php:4) in /home/ksdg2013/public_html/dabblemag.com/wp-content/plugins/smarter-navigation/main.php on line 74

Warning: Cannot modify header information - headers already sent by (output started at /home/ksdg2013/public_html/dabblemag.com/index.php:4) in /home/ksdg2013/public_html/dabblemag.com/wp-content/plugins/smarter-navigation/main.php on line 74

Warning: Cannot modify header information - headers already sent by (output started at /home/ksdg2013/public_html/dabblemag.com/index.php:4) in /home/ksdg2013/public_html/dabblemag.com/wp-content/plugins/smarter-navigation/main.php on line 74
salmon Archives - Kimberley Seldon's Dabble

Salmon Stuffed Baked Potato and Apple Cider Peas

Recipe by Chef Kerry Sear

BLD_KerrySear - Dinner

4 4oz fillets of salmon (skin off )
4 Russet potatoes
4 tbsp butter
1/2 cup apple cider
2 cups peas
salt and pepper

Preheat oven to 350°F.

Wrap Russet potatoes in foil and place in oven for approximately 40 minutes or until done.

Season salmon fillets with salt and pepper. In a medium sauté pan, sear salmon on both sides.

With a knife, partially cut the cooked Russet potato down the middle, lengthwise. Scoop out a little of the potato inside. Place the salmon fillet inside the potato and cover the salmon with the potato that was scooped out. Pat with 1 tablespoon of butter on each potato. Reform the potato into shape. Place potato in oven for approximately 15 minutes or until salmon is cooked to desired temperature.

Heat the apple cider in a small saucepan. Add peas. Cook until peas are done. Season with salt and pepper.

To serve, take the potato out of the oven, cut in half to show salmon and serve with peas.

Serves 4

Salmon Fillets in a Vinaigrette

Dinner Date - Salmon

2 6oz salmon fillets

1oz olive oil



1/2 cup pistachio nuts

1/2 cup dried cranberries


1/2 cup high pulp orange juice

1/4 cup olive oil

1 tbsp cilantro, chopped

1 tbsp lime juice

1 tsp honey

1 tsp cumin

1 tsp chipotle chilies in adobe sauce (found in the Mexican food section)



Brush salmon with olive oil and sprinkle with salt and pepper.



Preheat oven to 425°F.

Place the salmon fillets on a baking sheet.

Mix the pistachios and the dried cranberries in a small bowl. Divide the mixture evenly and spoon over top of the salmon fillets.

Cook salmon in the oven for 15 minutes.

Prepare the orange-chipotle vinaigrette while the salmon is cooking.

In a food processor combine orange juice, olive oil, cilantro, lime juice, honey, cumin and chipotle chilies in adobe sauce, then blend for approximately ten seconds.

Remove salmon from the oven and pour the orange-chipotle vinaigrette over it.

Serve with a side of rice.

Serves 2.

Wine Pairing: A pinot noir from Oregon adds sweetness to the diverse textures and flavours.

Entertain Me: Snowshoe Party

Snowshoeing is nearly as easy as walking, but oh, so much more fun say our conga-line trekkers. Follow their lead and celebrate winter with a snowshoe party. Grab your toque and earmuffs, then gather adventurous friends.

With a roaring fire and warm friends on hand there’s no need to fear the cold. To build a fire: Gather tinder such as dry needles, plants and grasses and place at bottom of fire pit. Add dry kindling such as small twigs and sticks. Finally, stack logs in the shape of a teepee. This way they’ll fall into the fire as it burns. With a solid arrangement in place light the fire. Always have a bucket of water (or snow) nearby. 

Entertain Me - Snowshoe2

Pre-party warm-ups
Fire up your guests’ anticipation with a pre-party loot bag. Plaid covered, fake fur earmuffs are a practical enticement.

A fast-growing sport, snowshoeing burns about 600 calories an hour, it’s easy to learn and relatively inexpensive.

Dinner by fire
The fire is roaring and dinner is served. Wrap salmon steaks, potatoes and green beans in heavy foil and cook over open flames.

Snowshoe Salmon


  • 1 lemon, juiced (keep skins)
  • ½ onion, diced
  • ¼ cup butter
  • 2 6oz salmon, skinless
  • 1 sprig dill
  • 2 cloves garlic, chopped
  • 2 tbsp olive oil
  • Salt and pepper


  1. Melt butter in a small saucepan on medium heat and add onion and garlic. Once melted, add lemon juice and remove pan from heat.
  2. Cover salmon in oil and season with salt and pepper. Lay salmon on a piece of tin foil with lemon skins. Cut the sprig of dill in half and place half on each piece of salmon. Pour butter sauce over salmon, then wrap with tin foil.
  3. Place foil-wrapped salmon on a grill and place over open fire to cook, approximately 10 to 15 minutes.

Note: If an in-kitchen cooking experience is preferred, preheat oven to 350°F and bake for 10 to 15 minutes.

Entertain Me - Snowshoe13

Snowshoe Hot Toddy


  • 1 oz white creme de cacao
  • 1 oz Chambord raspberry liqueur
  • 4 oz hot chocolate
  • 1 can whipped cream
  • Sprinkles (optional)


In a thermos, add creme de cacao, raspberry liqueur and hot chocolate. Shake well, pour into a glass and top with whipped cream. Add sprinkles for a festive touch.

Entertain Me - Snowshoe7