Teriyaki-Glazed Steelhead Trout, Cucumber and Mustard-Barley Bowls

Quick and healthy, these barley bowls, a riff on Asian rice bowls, come together easily for a delicious lakeside dinner. The sprinkling of mustard seed adds a pleasant crunch and the peppery sprouts make a pretty garnish on this fresh Asian-inspired dish. Use the snack size package of nori, found...

Trout Rolls with Ricotta & Asparagus

Creamy Canadian Ricotta cheese mixed with fresh garden herbs and local asparagus, stuffed inside trout fillets, makes for an impressive spring or early-summer dinner.     1 Container (500 g) Franco’s Ricotta 1/2 French shallot, chopped 2 tbsp (30 mL) fresh basil, chopped 1/2 tbsp (7 mL)...

Georgian Bay Whitefish Masala with Kashmiri Mint Chutney

Mr Bali wrote. “When you are born here in Canada,” he told me one day, “you have every opportunity.” He has five children – three boys and two girls. The girls are in medical school. Both he and his wife are great cooks but when Mr. Bali is in the kitchen she defers to him. He mixes and fries, she...

Keiko’s Japanese-style Baked Salmon w English Cucumber Salad

Keiko Yakimo, who grew up in B.C. and whose brother, Rickey, is the Dean of Agriculture at UBC, roasts salmon, which she’s marinated for about half an hour salmon, at a very high temperature. Whereas Kaori, my daughter-in-law bakes her salmon right in the teriyaki-style sauce, Keiko removes it,...

Crispy Pickerel with Chorizo and Green Lentil Ragout

Both Harissa with its characteristic heat and the lemony-flavoured Sumac are available at Persian food markets.  Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo and kale, could easily stand on its own The Fish: ½ tsp garlic powder ½ tsp sumac 1 Tbsp Harissa...

John Bil’s Oyster Mignonette

John Bil was Canada’s oyster shucking champion in 2006. “The first 20,000 are the hardest.” he quips. But Bil is also very serious. “Oysters are the essence of the ocean…and they are environmentally very sensitive. So if there are any chemicals around, they die.” He shucks Malepeque, the branded...

Pan-Fried Pickerel

This simple pickerel supper allows the delicate flavours of freshwater fish to shine. Serve with a garden green salad topped with Saskatoon Berry Vinaigrette. Ingredients: 1/4 cup all-purpose flour (60 mL) 1/4 tsp salt (1 mL) 1/4 tsp pepper (1 mL) 2 lbs pickerel fillets (1 kg) 3 Tbsp canola...

Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise

This fish soup recipe originally came from George Koyionis, a Greek Cypriot seafood vendor at Toronto’s St Lawrence Market.  In the late 80’s his reputation for providing customers some of the finest product in the city was firmly entrenched. The Mayonnaise ½ cup (125 mL) roasted, skinned...

Grilled Salmon with Dijon-Raspberry Vinaigrette

1 Tbsp (15 mL) canola oil  1/2 cup (125 mL) black currant or grape juice concentrate  1/2 cup (125 mL) chopped fresh cilantro  1/4 cup (60 mL) grainy Dijon mustard 1/4 cup (60 mL) fresh lime juice 1 salmon fillet, about 13 oz or 370 g 1 head dark green leaf lettuce 3 cups (750 mL) frozen...

Tagliolini with Black Beluga Lentils and Butter Poached Lobster

Pasta y Fagioli is a classic of Italian cuisine. Derived from la Cucina Povera (cuisine of poverty) Italians have long combined pasta and legumes for a nutritional punch above its weight. This elegant variation is la Cucina Povera elevated to the “n”th degree.  Tagliolini is tagliatelle that is ½...