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 When you use a fair­ly expen­sive, rich, and well-mar­bled fish like wild salmon, you want to make sure you don’t clut­ter it with too many spices or over­cook it. And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

It’s also a great way to use emp­tied vanil­la bean pods; if you’re ever mak­ing a recipe that calls for them, try to save the husk and incor­po­rate it into a jam or syrup lat­er down the line for some deca­dent­ly intense fla­vor. I also made a cin­na­mon vanil­la whipped cream, which brought anoth­er bit of warmth to the dish through the cozy cin­na­mon fla­vors and the light and fluffy cream.

The pan­cakes end­ed up won­der­ful­ly airy in tex­ture with an incred­i­bly rich and sump­tu­ous fla­vor, the goat cheese was sub­dued by the sweet creamy mas­car­pone and the vanil­la, but you could still get a very sub­tle hint of tang, which was com­pli­ment­ed per­fect­ly but the sweet zing of the straw­ber­ry rhubarb vanil­la syrup.

And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

And the great folks over at New Sea­sons have offered up 2 $25 gift cer­tifi­cates to one of you! To enter, you can use the raf­fle­copter wid­get below, best of luck, friends!!

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

It’s also a great way to use emp­tied vanil­la bean pods; if you’re ever mak­ing a recipe that calls for them, try to save the husk and incor­po­rate it into a jam or syrup lat­er down the line for some deca­dent­ly intense fla­vor. I also made a cin­na­mon vanil­la whipped cream, which brought anoth­er bit of warmth to the dish through the cozy cin­na­mon fla­vors and the light and fluffy cream.

The pan­cakes end­ed up won­der­ful­ly airy in tex­ture with an incred­i­bly rich and sump­tu­ous fla­vor, the goat cheese was sub­dued by the sweet creamy mas­car­pone and the vanil­la, but you could still get a very sub­tle hint of tang, which was com­pli­ment­ed per­fect­ly but the sweet zing of the straw­ber­ry rhubarb vanil­la syrup.

And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

And the great folks over at New Sea­sons have offered up 2 $25 gift cer­tifi­cates to one of you! To enter, you can use the raf­fle­copter wid­get below, best of luck, friends!!

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

It’s also a great way to use emp­tied vanil­la bean pods; if you’re ever mak­ing a recipe that calls for them, try to save the husk and incor­po­rate it into a jam or syrup lat­er down the line for some deca­dent­ly intense fla­vor. I also made a cin­na­mon vanil­la whipped cream, which brought anoth­er bit of warmth to the dish through the cozy cin­na­mon fla­vors and the light and fluffy cream.

The pan­cakes end­ed up won­der­ful­ly airy in tex­ture with an incred­i­bly rich and sump­tu­ous fla­vor, the goat cheese was sub­dued by the sweet creamy mas­car­pone and the vanil­la, but you could still get a very sub­tle hint of tang, which was com­pli­ment­ed per­fect­ly but the sweet zing of the straw­ber­ry rhubarb vanil­la syrup.

And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

And the great folks over at New Sea­sons have offered up 2 $25 gift cer­tifi­cates to one of you! To enter, you can use the raf­fle­copter wid­get below, best of luck, friends!!

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

It’s also a great way to use emp­tied vanil­la bean pods; if you’re ever mak­ing a recipe that calls for them, try to save the husk and incor­po­rate it into a jam or syrup lat­er down the line for some deca­dent­ly intense fla­vor. I also made a cin­na­mon vanil­la whipped cream, which brought anoth­er bit of warmth to the dish through the cozy cin­na­mon fla­vors and the light and fluffy cream.

The pan­cakes end­ed up won­der­ful­ly airy in tex­ture with an incred­i­bly rich and sump­tu­ous fla­vor, the goat cheese was sub­dued by the sweet creamy mas­car­pone and the vanil­la, but you could still get a very sub­tle hint of tang, which was com­pli­ment­ed per­fect­ly but the sweet zing of the straw­ber­ry rhubarb vanil­la syrup.

And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

And the great folks over at New Sea­sons have offered up 2 $25 gift cer­tifi­cates to one of you! To enter, you can use the raf­fle­copter wid­get below, best of luck, friends!!

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

It’s also a great way to use emp­tied vanil­la bean pods; if you’re ever mak­ing a recipe that calls for them, try to save the husk and incor­po­rate it into a jam or syrup lat­er down the line for some deca­dent­ly intense fla­vor. I also made a cin­na­mon vanil­la whipped cream, which brought anoth­er bit of warmth to the dish through the cozy cin­na­mon fla­vors and the light and fluffy cream.

The pan­cakes end­ed up won­der­ful­ly airy in tex­ture with an incred­i­bly rich and sump­tu­ous fla­vor, the goat cheese was sub­dued by the sweet creamy mas­car­pone and the vanil­la, but you could still get a very sub­tle hint of tang, which was com­pli­ment­ed per­fect­ly but the sweet zing of the straw­ber­ry rhubarb vanil­la syrup.

And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

And the great folks over at New Sea­sons have offered up 2 $25 gift cer­tifi­cates to one of you! To enter, you can use the raf­fle­copter wid­get below, best of luck, friends!!

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

It’s also a great way to use emp­tied vanil­la bean pods; if you’re ever mak­ing a recipe that calls for them, try to save the husk and incor­po­rate it into a jam or syrup lat­er down the line for some deca­dent­ly intense fla­vor. I also made a cin­na­mon vanil­la whipped cream, which brought anoth­er bit of warmth to the dish through the cozy cin­na­mon fla­vors and the light and fluffy cream.

The pan­cakes end­ed up won­der­ful­ly airy in tex­ture with an incred­i­bly rich and sump­tu­ous fla­vor, the goat cheese was sub­dued by the sweet creamy mas­car­pone and the vanil­la, but you could still get a very sub­tle hint of tang, which was com­pli­ment­ed per­fect­ly but the sweet zing of the straw­ber­ry rhubarb vanil­la syrup.

And the whipped cream round­ed out all the fla­vors and just added a nice and fluffy ele­ment to the dish. YUM. I got all my ingre­di­ents at New Sea­sons Mar­ket, which is a store local to the Pacif­ic North­west area that sells a huge array of deli­cious sea­son­al fresh pro­duce and all-nat­ur­al ingre­di­ents. You can see if there’s a store near you using their find-a-store loca­tor here.

And the great folks over at New Sea­sons have offered up 2 $25 gift cer­tifi­cates to one of you! To enter, you can use the raf­fle­copter wid­get below, best of luck, friends!!