48 Hours in a Dome (Wolfville Nova Scotia Canada)

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ℹ️ About the Episode:
In this week's episode, we pick up right where we left off in Wolfville, Nova Scotia. Wolfville is located in Annapolis Valley, which is the wine region of the province and a great place to visit vineyards, enjoy the charming town, and relax. We've been living in the Airstream since February, so we took a 48-hour break to live in a dome. We've never stayed in a dome before, but this one didn't seem like the standard edition. Trish provided a dome tour before Chef Karina arrived to cook dinner. In this episode, we share some thoughts on our planning process for visiting Nova Scotia. We'll go into more detail at the end of this season, but for now, we want to share some resources that have been helpful. We also visit Digby, Nova Scotia, home to a large scallop and lobster fishing fleet and world-renowned for their delicious Digby scallops. We can confirm that the best scallop we've ever had was in Digby! We also fix our water heater in this episode ... again. This time, it was a new problem and an easy fix. We do our best to include these small fixes from the road to remind the community that repairs are an ongoing effort while RVing.

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Recipe:
Salmon en Papillote
4 x 5 oz. Salmon fillets
2 Cups Julienne Vegetables
2 Tbsp. Compound Butter
4 Sprigs of Dill or other Herbs
Salt & Pepper to taste.

Procedure:
1. Cut out a piece of parchment in a heart shape. The piece must be big enough to hold the fish and still have room for crimping the edges. Oil the parchment and place oiled side down on work surface. Repeat 3 more times.
2. Place the vegetables on the right side of the heart. Place butter and salmon over the vegetables. Season with salt & pepper and top with herbs.
3. Fold and crimp the parchment paper starting at the top left working your way around to the bottom to create a tight seal.
4. Place packages on a sheet pan.
5. Place in a preheated 400 F degree oven and bake for 10-12 minutes. Package should puff up and parchment should have some colour.
6. Cut the parchment open and garish with sauce. Serve immediately. And enjoy!

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