From Dim Sum to Dill Salmon {Fisherman’s Terrace Seafood Restaurant}

Good morning everyone! I’ve got a restaurant review to share with you today 🙂 Have you ever been to Fisherman’s Terrace in Richmond? It’s located in Aberdeen Centre, and we visited at 11:00 on Sunday to meet up with Grandpa’s old friends. I brought some healthy vegan pumpkin muffins for my grandparents as well as some report cards to work on for my kids at skating lessons. These muffins were made with butter avocado and sugar banana!

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Looks like a classic dim sum restaurant with the large spinning glass centrepiece in the middle of the table. Aunt Mimi ordered our dishes for the day from their menu. I took a peek at the menu – they sell a “cold marinated chicken feet plate”, “pig stomach”, “cow intestine soup”, and “apple sautéed snails”. Those were just some things my sister and I noticed and discussed. 😛 We actually ended up getting the first three items, though. No snails for us this time, but I can’t wait to try escargot in Paris with Seline this summer!

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This was lobster congee with ginger. I liked the flavour of the slow-cooked rice stew, and so did Seline. The lobster was a bit hard to eat because it was still on the shell. On the right is a piece of charred eggplant topped with a shrimp ball. I loved taste of the blackened eggplant – it was smoky and really tasty.

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Steamed BBQ pork buns were so delicious! Big, fluffy white-flour buns that were softer and squishier than a cloud wrapped around sweet and tangy pork in the most delicious sauce! I really loved this bun. On the right is a fried shrimp and chive cake, which was also very tasty and loaded with chives. I want to recreate this at home!

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More shrimp, this time wrapped in a sticky rice wrapper bun. I also had a piece of pan-fried taro, which I enjoyed as well. That shrimp-chive cake though… yummers.

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This steamed rice wrap was filled with chicken. The rice was really tasty but I found the chicken inside a bit dense and fibrous. Either way, these rice wraps were a hit at the table. Seline loved them, too! Seline’s favourite dish of the day, however, was the fried squid on the right. We ordered two plates and Seline ate most of it, claiming that the Asian calamari was “really, really good”.

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For dessert, we ordered two things: lychee pudding and durian tarts. I was a little reluctant to try durian for the first time, especially after Dad made a deal about how gross it is. Still, I really enjoyed this dessert. The durian taste was prominent, but it wasn’t bad at all. I’m also in love with anything enrobed in flaky puff pastry. 🙂 Cute baby on the right was also sitting with us – he ate his berries while we dined on dim sum.

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Here’s the superb dinner that I really wanted to share with you all – delicious dill salmon! We served it with sautéed corn and leeks with quinoa and steamed vegetables with a scoop of coconut curry hummus from the farmer’s market.

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This recipe is super easy – you’ll need to mix some ingredients, including garlic, dill, salt, pepper, and lemon. Then you’ll add some olive oil, pour it over four salmon filets, and then top them each with half a tablespoon (little cube) of butter for richness and contrast. Here’s the recipe below!

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Baked Dill Salmon

Makes 4 salmon filets

Ingredients

  • 3 cloves of garlic, crushed
  • 2 tbsp fresh dill
  • 1 tsp sea salt
  • 1/2 tsp freshly-ground black pepper
  • 3 tbsp freshly-squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tbsp butter, cut into four squares
  • 4 salmon filets

Directions

  1. Preheat oven to 400 degrees.
  2. Mix garlic, dill, salt, pepper, and lemon juice.
  3. Whisk quickly as you add olive oil to emulsify.
  4. Pour mixture over four filets of salmon.
  5. Top with butter squares.
  6. Bake for 12-15 minutes, depending on the thickness of your filets.

You will love this recipe! It was definitely the star of this dinner. I liked it so much more than the carrots and hummus. 😛 Another great thing about the recipe is that the WHOLE recipe has just a teaspoon of salt. That means each serving has just over a pinch of salt on the fish. Again, cooking with fresh herbs is such a great way to impart huge flavour without adding too much sodium. Here are some other tips to decrease salt in your cooking. 🙂

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Thanks for reading, guys – have a great week and I’m off to hot yoga!

3 thoughts on “From Dim Sum to Dill Salmon {Fisherman’s Terrace Seafood Restaurant}

  1. I LOVE dim sum! Growing up I loved the shrimp cake fritters with mayonnaise and the egg tarts! I still love shrimp paste cakes, just without the fried stuff XD
    The salmon looks incredible as well. It’s great that you found so much flavor in only a teensy bit of salt! All the herbs did the magic 🙂

    Like

    1. Cassie, your comments always make me smile 🙂
      Shrimp cake fritters with mayo sound SO good! I really want to learn to make them at home. Do you have a recipe?
      Egg tarts are SO good as well. I wonder if we could health-ify them!
      Dill and salmon are honestly a perfect pairing. The freshness of the dill, along with butter’s richness, totally accentuate the salmon. 🙂

      Like

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