Hi! Chris here.
I just walked in from a wonderful weekend. I’m walking a bit straight-legged, as my quadriceps are attempting to mutiny from my body after all the hiking. Otherwise, all systems perfect.
This weekend, we did all those things that make Alberta wonderful on a sunny summer weekend — a combination of patios, friends, mountains and muddy legs that require major scrubbing.
Friday kicked off with a dinner with dear friends on the patio at my favourite restaurant, The Living Room.
We burned off those calories Saturday with a leg-burning hike up and down Mount Lady Macdonald, and drinks on the patio at the Iron Goat. Then, Sunday was my nephew’s baptism, a great family brunch (along with margaritas) and a recovery road bike ride in the mountains. We hobbled into Canmore’s Grizzly Paw Brewery for quesadillas and sandwiches for dinner.
Now I’m home, trying to write a blog post before my eyes slam shut on me. So how’s this? I’ll give you one of my go-to dinners — very good for girls who have been out of the house all weekend long and are in need of a dinner at home — and then I’m hitting the hay.
From Alive Magazine, April 2011
- 4 rainbow or steelhead trout
- 2 Tbsp rice vinegar
- 2 Tbsp white miso
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp ginger, grated
- 2 Tsp sesame oil
- 1/2 tsp red chili flakes
- 2 sheets nori, sliced into 1/2 inch strips
- Black sesame seeds (optional)
Preheat oven to 400 F.
Rise trout filets and pay dry with paper towel. In bowl, whisk together rice vinegar, miso, soy sauce, ginger, sesame oil, and chili flakes.
Place trout on 4 pieces of parchment paper; brush with miso mixture, and top each with an equal amount of nori slices. Place fish packets on baking sheet and cook for 20 minutes. Let rest 5 minutes before opening and garnish with sesame seeds if desired.
PS – A few photos from our hike…