My mom had started a ‘salmon Friday’ tradition a while back where she would pick up fresh salmon filets from Farm Boy and serve them with mixed veggies, a salad, and potatoes (usually)! Anytime we were home on Friday, we would get to enjoy this beautiful meal. Now that we live in Ottawa, we decided it was time to move the tradition to ‘anywhere on a Friday’. Turns out, some traditions don’t have to change… for the better!

Ingredients: 3 fresh salmon filets, 1 tsp olive oil, 1 bag Uncle Ben’s parmesan rice, 1 bag kale, 3 large beets (cooked, peeled and refrigerated), 4 tbsp honey goat cheese, any dressing you would like (I used the homemade caper red wine vinaigrette I made last week).

Instructions: preheat oven to 425 degrees, drizzle olive oil over salmon in baking dish, bake for 40 minutes. Toss kale, beets and goat cheese with dressing. Cook rice in rice cooker for approximately 15 minutes for optimal softness.

Paired with Bolla Soave Classico for the perfect balance of freshness, acidity and lightness.