Jim Letourneau's Blog

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Mother's Day Salad

Normally my salads are about cleaning out the fridge and salvaging unused produce. The healthy foods are the last to go at our house. I’m writing this recipe down because this salad turned out better than most. Maybe I was just extra hungry from a morning bike ride but my parents like it. The salmon used in this recipe was caught at Langara Lodge, Haida Gwaii - Queen Charlotte Islands and hot smoked (with peppercorn spice added) by St. Jean’s Cannery and Smokehouse, Nanaimo., BC. Now that I’ve included one ingredient that is impossible to get at Costco, I’ve got a good shot at this recipe being published in a magazine.


  • One package of St. Jeans Cannery hot smoked peppercorn salmon
  • 3 heads of Romaine lettuce
  • 1 Avocado
  • ½ Onion
  • 1 Clove Garlic
  • 1 Red Pepper
  • 1 Orange Pepper
  • Dill
  • ¼ cup Tamari Almonds
  • Butter

Saute the onion and garlic in some butter and sprinkle in the dill from 2-3 twigs. This salad doesn’t have any dressing added so this gives it some depth.

Make a salad out of all the other ingredients. Rinse the lettuce, tear up the leaves into fancy salad sized pieces and dry them in the long lost salad spinner. Dice the peppers or cut them into fancy salad strips, whatever makes you happy. Upon reflection, it would be better visually to cut them into strips. Throw all that produce into your biggest salad bowl, add the avocado and buttery onion/garlic mixture along with some more dill. Toss the salad and it is s ready for consumption.

About the salmon. I didn’t use lox or nova aka “flat salmon” (a local term from the prairies) but it would probably work pretty well. Any kind of hot smoked salmon (ie foil packed, not in a refrigerator) should work.

A great way to say "I love you mom!"