On Friday night my Hubs, sister-in-law and mom-in-law and I went and checked out Sabor Restaurant in Edmonton. After reading a bit about the restaurant, I was really interested to check it out! They have influences of Portuguese and Spanish, but they are also an Oceanwise Certified Restaurant. I was up for having some really good seafood and wine!
The decor and vibe of the restaurant was so nice! From the hardwood floors to the lighting, I loved it all! The restaurant was actually a lot bigger then I thought it was going to be! Whether you wanted to sit in the front lounge area or the in the restaurant, they have the space!
For the Food!
I could have sat there all night just ordering the Share Plates! They were so good and a very good portion that all 4 of us were able to have some of each. For the Share Plates we ordered Tuna Carpaccio, the Grilled Piri-Piri Prawns, Caesar Salad and the Clams & Pork Belly. My two favourites were the Piri-Piri Prawns, the prawns were grilled perfectly and the spice was so good! My other favourite hands down was the Clams & Pork Belly…AMAZING! The clams were cooked perfectly and the pork belly was perfectly crispy! I would go back just for that one!
For Dinner we ordered the Seafood Paella, Tagliatelle with Prawns, Chinook Salmon and the Lobster Risotto. I had some of the Lobster Risotto and I think that was my favourite out of the 4!
The one big disappointment was that we didn’t leave enough room for Desert! But hey thats just a good excuse to go back!
If you are in Edmonton make sure you stop at Sabor!
I made this last night for hubs, sis and her hubs and it was so good! I got the recipe from Skinny Taste. Skinny Taste is a great blog with a ton of healthy recipes. I have been following Gina’s blog for awhile and have made a lot of her recipes and quite a few of them have become a staple of mine!
For this recipe you will need:
8 oz Ahi Tuna, diced into small bites
2 tbsp Chives, chopped
1 Avocado, diced
2 tsp Lime Juice, Fresh
2 tsp, Soya Sauce
1 tsp Siracha Hot Sauce
1 tsp Sesame Seeds
2 tsp Sesame Oil
2 tbsp Panko Crumbs
1 tsp Rice Wine
Combine oil, juice, soya sauce and Siracha in a bowl. Add in the tuna, avocado and Panko crumbs. Take cucumber and slice and arrange on your serving platter. Take Tuna mixture and spoon on to cucumber slices, sprinkle sesame seeds and chopped chives.
I like a little bit more spice so I added in a bit more Siracha sauce.
This Christmas we have fallen in love with FIGS! I have tried to do them two different ways. One with balsamic syrup and one with honey. I prefer the balsamic syrup over honey.
Preheat your oven to 375F, while the oven is preheating wash and slice the figs in half. Take your baking dish and line it with tin foil. Arrange the figs cut side up and drizzle olive oil over figs. I like to also sprinkle fresh ground pepper and kosher salt over top. Then bake for 15-20 minutes.
While that is baking take a pot out and pour in balsamic vinegar, bring to a boil and monitor closely so that the balsamic vinegar reduces to a syrup. Watch closely though so that it doesn’t turn to candy (unfortunately my first batch did this!).
Once your Figs have finished in the oven take them out and arrange them on your serving plate. Then take the balsamic reduction and drizzle it over your Figs. I also like to serve mine with a good piece of soft goat cheese…YUMMY!