Basil Salmon
Jun02

Basil Salmon

Salmon and dill have been a culinary pair for so long that it’s time to introduce the fish to another herb just as complementary — basil. This slow one-sided cooking method is the easiest and most consistent when grilling fish. 4 Salmon fillets with skin (1 lb/500 g) 2 tbsp (30 mL) Canola oil 2 tsp (10 mL) Lemon juice 2 tsp (10 mL) Dijon mustard 2 Cloves garlic minced 1/4 cup (60 mL) Chopped fresh basil Arrange salmon fillets,...

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Grilled Salmon with Dijon-Raspberry Vinaigrette
May20

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 raspberries, thawed  In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup (125 mL) and pour remaining 1 cup (250 mL) into...

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Trout Rolls with Ricotta & Asparagus
Jul18

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) lemon zest Salt and freshly ground pepper 6 fresh trout fillets (about 5 oz – 150 g each), skin removed 1 bunch of asparagus (about ¾ lb –...

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Georgian Bay Whitefish Masala with Kashmiri Mint Chutney
Jul13

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 harvests the garden and chops. In their native Kashmir the fish which are available are from fresh water. Here he uses trout and his new...

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Spicy Barbecued Oysters With Cilantro And Lime
May21

Spicy Barbecued Oysters With Cilantro And Lime

1 cup (250 mL) butter, softened 2 Tbsp (30 mL) fresh cilantro, chopped 3 Tbsp (45 mL) garlic, minced 2 Tbsp (30 mL) shallots, minced 2 Tbsp (30 mL) lime juice 3 Tbsp (45 mL) spicy chili sauce 12 fresh oysters in shells 2 Tbsp (30 mL) lime juice In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons (30 mL) of lime juice, and chili sauce. Spoon onto waxed paper and roll into a log. Chill for an hour....

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