Marine Harvest Canada In The Kitchen

Kid Friendly Salmon Burgers Recipe

2010-09-09T13:28:00.000-07:00

Go the American way with a healthy salmon burger that's delicious and nutritious!

Ingredients:

2 pounds skinless, boneless salmon, cut into 1-inch pieces
⅓ cup mayonnaise
½ cup chopped green onions
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 teaspoons sesame oil
1 teaspoon soy sauce
¼ teaspoon freshly ground coarse black pepper
1 teaspoon kosher salt
Sourdough buns or shepherd's bread
Lettuce leaves
Mayonnaise with powdered wasabi or minced jalapeno chile stirred in

Directions:

Grind salmon pieces in food processor by pulsing until it is a small chop consistency. In a bowl, mix the salmon with mayonnaise, green onions, garlic, ginger, sesame oil, soy sauce and pepper. Cover and chill for 1 to 2 hours.
Form into patties and cook in a non-stick skillet over medium-high heat, about 3 minutes per side, until a crispy crust forms. Serve on toasted sourdough buns with lettuce leaves and spicy mayonnaise.

Tip: Burgers should be formed into ¼ pound patties about ¾ inch thick. It is best to turn a burger only once during cooking. The salmon burger mixture should be mixed and chilled for 1-2 hours before cooking.

Yield: 8

Reprinted from the Salmon of the Americas August newsletter http://www.salmonoftheamericas.com/

Easy Baked Salmon with Black Bean Sauce

2010-04-30T13:06:00.000-07:00

This Chinese-inspired baked salmon is gourmet-delicious, yet extremely easy to make. You'll love how the rich-tasting black bean sauce enhances the exquisite flavor of the salmon. This baked fish recipe also works with other types of fish, such as cod, sole, snapper, or halibut - all healthy and safe seafood choices (either fresh or frozen). This easy baked fish is superb for everyday meals, but also wonderful enough to serve to a taste-discerning crowd. ENJOY!

http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedsalmon.htm

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Serves 2

Ingredients:

2-3 salmon steaks or fillets, fresh or frozen, OR other type of fish, such as cod, sole, snapper, halibut, etc...

BLACK BEAN SAUCE:

1/3 cup chicken stock
2 Tbsp. prepared black bean sauce, OR black bean garlic sauce (available by the jar at Asian/Chinese food stores)
3 cloves garlic, minced
1 thumb-size piece ginger (or galangal), grated
1 Tbsp. lime juice
1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
1 tsp. sugar
1-2 fresh red chilies, minced, OR 1/4 to 1/2 tsp. cayenne pepper OR 1/4 to 1/2 tsp. dried crushed chili

TOPPING:

handful of fresh coriander
2 spring onions, sliced

Preparation:

Preheat oven to 350 degrees.
If using frozen fish, quickly thaw by floating the fish packet in a bowl or sink of tepid water.
If using fresh fish, briefly rinse it and pat dry. Place fish in a covered, flat-bottomed baking dish. Set aside.
Combine all Black Bean Sauce ingredients together, stirring well to combine.
Pour sauce over fish. Turn the fish once or twice so that it is saturated with sauce.
Cover and bake (at 350 degrees) for 12 - 15 minutes (12-14 for fillets, 15-20 for steaks), or until the inner flesh has turned opaque (no longer translucent).
When fish is cooked, taste-test it with the sauce. (Taste Tip: The sauce should taste on the salty side - then when it's eaten with the fish and rice, it'll be perfect.) Note that the saltiness of the sauce will depend on the type of stock you used. If not salty enough, add another 1/2 to 1 Tbsp. fish sauce. If too salty, add another squeeze of lime juice. Add more chili if you'd like it spicier, or more sugar if too sour.
To serve, portion the fish out onto individual plates. Top with some of the black bean sauce, plus a sprinkling of spring onion and fresh coriander. Serve with rice and more black bean sauce on the side. ENJOY!

Swirly Salmon Sandwich Wraps

2010-04-23T13:23:00.000-07:00

This terrific new way to wrap up lunch takes no time at all and never compromises taste.

Serves : 2

Ingredients:

½ cup cooked, flaked farmed salmon fillets or portions
2 tablespoons grated carrot
¼ cup ranch salad dressing or your favorite dressing
Fresh lettuce or fresh spinach
2 whole wheat flour tortillas (7 inches in diameter)

Directions:

Gently stir salmon and carrot into ranch dressing.
Spread half of salmon mixture on each tortilla, almost to edge add lettuce or spinach leaves.
Roll up tightly to make a "wrap."
Refrigerate until chilled. If desired, slice each wrap diagonally into several pieces.

Reprinted from the April 2010 SOTA Newsletter. For more information, please visit www.salmonoftheamericas.com

Szechuan Peppercorn Salmon

2010-03-12T14:17:00.000-08:00

Ingredients:

•2 (6 ounce) farmed salmon portions (skin on or skinless)
•1 teaspoon Szechuan peppercorns
•3 cloves garlic, coarsely chopped
•1/4 teaspoon grated lime zest
•1/4 teaspoon coarse salt
•2 teaspoon olive oil
•2 tablespoon soy sauce

Directions:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Using a spice grinder, grind the peppercorns, chopped garlic, lime zest, and salt until the peppercorns are finely ground. Rub farmed salmon fillets with olive oil, then place onto the prepared pan, skin side down. Rub spice mixture onto top of the salmon.

Broil until the salmon is flaky and no longer pink in the center, 10 to 15 minutes. Drizzle with soy sauce and ENJOY!

From the Salmon of the Americas March Newsletter

The best I've ever had!

2010-03-02T09:32:00.000-08:00

Picture this. Mount Washington Resort, BC Canada. LOTS of snow, chalet rented for the weekend for a group of Women in Aquaculture.

This annual event of course includes a fabulous dinner of BBqed salmon that is marinated in advance and BBQed on the covered deck of the chalet. The smell of the salmon is irresistable to the families tobogganing on the hill near the deck of the chalet. Inquiries from kids asking "what's for dinner? and saying "that smells so good." become more frequent. Finally, as the salmon was almost done, we ended up with a line up of folks off our deck wanting to munch on the salmon. A dad that was with his kids was amazed that his kids craved the salmon. They actually came back for 2nds and 3rds! Dad said "It's the best I've ever had!"

We sent them packing with a care package of the salmon. Here are the instructions so that you can try this at home. Thank you to the Ashcroft Family for sharing your marinade recipe and marinading the salmon for our Women in Aquaculture weekend!

Marinade:
1 large can of good Soya sauce (Kikkoman can – 3.78L)
1kg of brown sugar
250g package of ground ginger
250g package of ground ginger
30 pounds of fresh salmon

Mix the marinade as 1 big batch and as you are adding to bags – keep stirring it as the sugar will settle out.

Cut salmon into portions, put in zip lock bag(s) with the marinade to cover and let set overnight in the fridge. During the marinade time, I like to rotate the bags and mix the fish in the bags so that the marinade doesn’t settle out. This can be put in the freezer as well! We let ours marinade for 48 hours however, experience tells us that 48 hours is the absolute maximum marinading time for the best flavour.

BBQ skin side down on the BBQ with foil under the salmon so that it does not fall through the grates. During cooking time, heat should be on Medium so it is a slow cook. Once the fish is loose on the skin, flip the portion over and cook the other side but use the skin that should stick to the aluminum foil as the base to cook the piece that was flipped.

Warning: Line up of hungry people likely to develop as salmon is BBQed! Make certain to have enough salmon for everyone!

Seasons Greetings from Marine Harvest Canada

2009-12-21T13:35:00.001-08:00

Merry Christmas and All the Best for 2010!

We, at Marine Harvest Canada, hope you have a holiday that fills your heart with joy!

The management and staff of Marine Harvest Canada would like to share warmest thoughts and best wishes for a wonderful Holiday Season and a Happy New Year.

Super Healthy Salmon Burgers

2009-11-12T12:51:00.000-08:00

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Recipe by Good Food

Serves 4
Preparation and cooking times Prep 20 mins & Cook 10 mins

Ingredients

4 boneless, skinless salmon fillets , about 550g in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger , grated
1 tsp soy sauce
1 bunch coriander , half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve

FOR THE SALAD

2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar

Super healthy, Heart healthy

1.Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

2.Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Tip

Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.

Thai salmon skewers

Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning. Marinate the salmon chunks in the curry mixture for 10 mins. Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon. Griddle for 8 mins, turning, until the salmon is cooked through.

PER SERVING
292 kcalories, protein 29g, carbohydrate 7g, fat 17 g, saturated fat 4g, fibre 0g, salt 0.83 g

http://www.bbcgoodfood.com/recipes/7712/superhealthy-salmon-burgers

Asian Citrus Sesame Salmon

2009-10-07T09:06:00.000-07:00

Summary: Recipe created by Lauren Ellerbeck, who attends Le Cordon Austin, TX.

Ingredients:

Lauren Ellerbeck's Polynesian Teriyaki Glazed Salmon Rub:

Light Brown Sugar
Sugar in the raw (turbinado)
Grapefruit zest
Orange zest
Soy sauce
Black sesame seeds, garnish
White sesame seeds, garnish

Soba Noodle Salad:

Water
Soba Noodle Base
Soba Noodles
Oil
Butter
Red onions
Shitake Mushrooms
Rau Den leafs
Pinenuts, optional

Sauteed Vegetables:

Butter
Gangala Root
Carrots
Snow Snap Peas
Red Bell Pepper

Directions:

Preparation Time: 15 minutes
Preheat oven 350 degrees. Cover baking sheet with foil, butter small area for salmon and place salmon there. Set aside
Boil water with soba noodle base
Make rub starting with light brown sugar and turabinado sugar in a bowl then remove zest from orange and grapefruit, add. Finish with splash soy sauce
Cover salmon steaks with rub
Place in the oven for 6-8 minutes, depending on size

Noodles:

Cook until au dente, about 5 minutes
Strain and coat with oil to prevent sticking
Slice red onions and mushrooms. clean and dry rau den leafs
Sautee onions, then mushrooms (about 30 sec apart)
Remove from heat and combine noodles in sautee pan
Add rau den.

Sauteed Vegetables:

Sautee gangala root in butter
Add carrots snow peas
When fully cooked add bell pepper, brunoise
Plate and enjoy.Umami! (delicious, the 5th taste)

Yield:
2

http://www.salmonoftheamericas.com/views/viewRecipeList.html?id=1#sesame

Kid Approved Mexican Salmon Pizza

2009-08-18T12:28:00.000-07:00

Farmed Salmon Pizza with a Mexican flair! Perfect for lunch or snack time. Courtesy of Salmon of the Americas http://www.salmonfacts.org/newsletters/previous/Aug09/SOTAnews0809.html

Ingredients:

Nonstick cooking spray
2 small purchased baked pizza crusts (about 7 inches in diameter)
1/2 cup bottled salsa or picante sauce
1/2 cup coarsely crushed tostadas
1/2 cup cooked, flaked salmon
1/4 cup chopped red onion (optional)
1 cup shredded Mexican seasoned cheese** or Monterey Jack cheese

** A packaged combination of Cheddar, Colby and Monterey Jack cheeses with Mexican seasoning

Directions:

Heat oven to 450°F.Spray top surface of each pizza crust with nonstick spray and place on a baking sheet.Spread half of salsa on each crust. Top each crust with crushed tostadas, salmon, onions and cheese.Bake until cheese is bubbly and lightly browned, 8-10 minutes.

Yield: 2

Salmon Avocado Salad Recipe

2009-07-15T14:15:00.001-07:00

http://www.positivehealthsteps.com/recipes/salmonavocadosalad.shtml

There are 2 important ingredients in the salmon avocado salad that will help reduce cholesterol levels, while looking after the waist line at the same time. Salmon contains important Omega 3 oils, known to reduce the bad cholesterol in the arteries. Avocado, while it is relatively high in fat, contain monounsaturated fat which scientists believe fights bad cholesterol.

Add the delicious mix of salad vegetables such as cucumber, lettuce and tomato, this is a quick and easy meal that tastes great and is very heart healthy.

We have also included our own low fat salad dressing made from olive oil and lemon juice, which give the whole dish that extra taste.

Try this meal on warm summer days, use it as a weight loss health diet, or just whip it up for a quick lunch or main meal. You will love the taste and the fact it won't stack on a few pounds.
Salmon Avocado Salad Recipe Serves 2. Total calories approx 350 or 1470kj

Ingredients:

210g salmon (grilled)
1/2 medium avocado
2 cups sliced lettuce
Half cucumber
2 tomatoes
1/2 onion
100g low fat feta cheese
2 tbls virgin olive oil
Juice 1 lemon

Optional:

Handful of black olives
Tinned cucumber slices
Any additional salad vegetables to your liking

Method:

Wash all ingredients and shake dry
Slice lettuce and onion finely
Cut cucumber, tomato and feta cheese into chunks
Finely slice avocado
Add all ingredients to mixing bowl and lightly toss
Combine olive oil and lemon juice, sprinkle over salad in bowl
Arrange salad on plate
Add chunks of salmon to top of salad
Serve with a diet drink containing a thin slice of lemon

Pan Seared Salmon with Parmesan Mushroom Grits

2009-07-07T11:11:00.000-07:00

Taste of Success Chef Contest

This recipe was submitted by Lisa Frazier, Le Cordon Bleu Atlanta (GA)

Ingredients:

3/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
2 tablespoons minced fresh shallots
1 garlic clove, minced
1 cup water
1/2 cup heavy cream
1/2 cup yellow grits
1 teaspoon olive oil
2/3 cup sliced oyster mushrooms
6 ounces finely grated Parmigiano-Reggiano or fresh Parmesan cheese
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon White Truffle Oil
2 teaspoons finely chopped fresh parsley
1/8 teaspoon Paprika

Directions: GRITS: Combine shallots, garlic and mushrooms in a small saucepan and saute until tender and mushrooms are golden.
In seperate pot bring broth and cream to a simmer, add water; bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done. Stir mushrooms, shallots, garlic and cheese into grits. Set aside.

SALMON FILLETS: Heat the Olive oil in a saute pan over medium-high heat. Make sure fillets are completely dry to get skin crispy. Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides down in saute pan. Sear for 5-7 minutes until skin is crisp and releases from pan easily. Flip fillet and finish cooking to desired level of doneness.

PARMESAN CRISPS: Using remaining grated parmesan cheese, measure a tablespoon of grated cheese per round and place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

Spoon 1/2 cup grits on each of 4 plates; top each serving with a fillet skin side up. Drizzle with White Truffle Oil, and sprinkle with parsley and add 1 Parmesan Crisp per plate.

Preparation Time: 30 Minutes
Servings: 4

http://www.chef-contest.com/recipe.html?id=05B6483700

Seared Salmon With Tropical Mango Sauce and Potatoe Florettes

2009-06-26T08:33:00.000-07:00

Recipe provided by James Tahhan, student at Le Cordon Bleu College of Culinary Arts Miami

Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients

• 1 Tbsp Garlic
• 1 Tbsp Thyme
• 2 Large Potatoes
• 2 Large Mangoes
• 2 Cups White Wine
• 2 Oz Palm Sugar
• 12 Oz Salmon
• 2 Oz Heavy Cream
• 2 Oz Eggs (beaten)
• 2 Oz Butter
• 1 Bunch Cilantro (for Garnish)

Instructions

Sautee Garlic shallots and thyme, deglaze pan with wine. Cook mangoes with palm sugar and wine, reduce it by half and blend the two mixtures together. Sear salmon until golden brown, and place at a 375 degree oven. Make a potatoe mash, and mix with butter, cream and egggs, place the mixture in a pastry bag and shape them into florettes with star tip, and bake for 15 min at a 175 Degree oven Then broil until golden brown. Garnish with cilantro. **

The Winners of the Taste of Success Chef Contest

2009-05-11T16:11:00.000-07:00

Congratulations to all!

1st Prize Winner: Philippe Verain ($3000 Scholarship)
2nd Prize Winner: Larry Defeo ($2000 Scholarship)
3rd Prize Winner: Brian Moses (Chef Tools)
Vertima Smith (Chef Tools)
Margarito Aranda (Chef Tools)
Warren MacDonald (Chef Tools)
4th Prize Winner: James Tahhan (Grocery Card)
Willet Feng (Grocery Card)
Andre Palmer (Grocery Card)
Steven Herff (Grocery Card)

For information on the winners go to: www.chef-contest.com

Sponsored by Salmon of the Americas

Cast your Vote! Taste of Success!

2009-03-24T15:30:00.000-07:00

Hello!

A fun contest is taking place via the Ocean Farmed Salmon Trade Association. Please cast your vote! Submitted by Laura McNaughton of the Ocean Farmed Salmon Trade Assocation

Our “Taste of Success” chef contest has started off to be a great success with videos submitted by aspiring culinary students from Le Cordon Bleu Schools in north America.All of these students have worked hard on their unique recipes and videos featuring ocean farmed salmon.

Visit the link below and remember to cast your vote before April 13, 2009. Remember you can only vote for one student per email address. http://chef-contest.com/vote.html

Good luck choosing since they are all great.The contest is raising awareness about our industry while providing the opportunity to win prizes and scholarship money. The traffic to our websites has never been higher with a peak interest in recipes and cooking ideas. Thank you for your continued support and the best of luck to all the students.

Laura McNaughton
Ocean Farmed Salmon Trade Association

Salmon of the America’s mission is to promote the many health benefits of consuming a wonderful protein; farmed salmon! Log on and stay informed http://www.salmonoftheamericas.com/
or http://www.salmonfacts.org/

Brown Sugar Salmon

2009-01-19T15:35:00.000-08:00

Super easy, super fast and kids like it. Did I say easy? Even my kids could make this....

Ingredients

Soya Sauce (I prefer China Lily)
Brown Sugar
Salmon

Method

Put salmon in a baking dish skin side down. Sprinkle brown sugar on top. Be generous! Then pour soya sauce on top to coat the salmon. Broil in oven 10-15 minutes. Serve with rice and veggies. The sauce is great on rice too.

Fishfarmer's Pie

2009-01-15T12:44:00.000-08:00

This one was recommended by RM and is found with comments at http://www.jamieoliver.com/recipes/fish-recipes/fresh-salmon-pie

RM says "I made it last night and it was really simple and very nice although I think I would put some more veggies in next time."

aka Fresh Salmon Pie

Ingredients
• 400g salmon fillets, skinned and pinboned
• salt and freshly ground black pepper
• olive oil
• 1 leek, trimmed and finely chopped
• 100g celery stalks, trimmed and finely chopped
• 75ml double cream
• a sprig of fresh flat-leaf parsley, leaves picked and chopped, stalks reserved
• 1kg potatoes, peeled
• 50g margarine or butter
• 50ml milk

Serves 4

Instructions

Preheat the oven to 200°C/400°F/gas 6. Season the salmon fillets then place in greased shallow trays and cook in the oven for 10 minutes. Remove the trays from the oven and set aside to cool.
Heat a little oil in a large pan on a medium heat and fry off the leeks, taking care that they don't colour. Then add the celery and cook for a further 5 minutes. Remove the pan from the heat.

Flake the salmon fillets into a bowl and then add to the leek and celery. Pour in the cream, add the chopped parsley leaves and mix together well. Season with a good pinch of salt and pepper.

Divide the fish mixture into a large pie dish, or use individual ones if you have them.

Cut the peeled potatoes into chunks, then put them in a large pan and cover with cold water. Bring to the boil then turn the heat down and simmer for about 20 minutes, or until tender. Then drain the potatoes and place them in a mixer bowl.

Add the margarine and milk and season to taste. Mash the potatoes until smooth and creamy.

While the potato is still warm, pipe it on to the fish mixture in the pie dishes using a star tube, or spoon it on and smooth it over using the back of a spoon. Bake the pies in the oven for 35 minutes, or until golden brown on top. Serve with a mixed leaf salad.

Tip: As an alternative you can replace the salmon with any white fish fillets e.g. coley, haddock or cod.

From the School Dinners pack

How To Make English Fish And Chips With Beer Batter (Food: Northern European)

2008-12-30T09:34:00.000-08:00

Check this out.

Seasons Greetings from Marine Harvest Canada

2008-12-16T14:15:00.000-08:00

Merry Christmas! We, at Marine Harvest Canada, hope you have a holiday that fills your heart with joy!

The management and staff of Marine Harvest Canada would like to wish you and your family abundance, happiness, and peace in 2009 and the holiday season.

Salmon Sorrento

2008-10-31T10:18:00.001-07:00

With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor.
This recipe is from the "American Heart Association Meals in Minutes Cookbook" (Clarkson Potter/Publishers, ($15.95) by the American Heart Association.

1 tablespoon extra-virgin olive oil
5 medium-size Italian plum tomatoes, diced
6 medium-size black olives, coarsely chopped
6 medium-size green olives, coarsely chopped
3 tablespoons lemon juice
2 tablespoons coarsely or finely chopped fresh parsley (Italian, or flat-leaf, preferred)
1 tablespoon capers, rinsed and drained
1 1/2 teaspoons bottled minced garlic or 3 medium-size cloves garlic, thinly sliced
Freshly ground black pepper, to taste
1 pound salmon fillet
Heat a large skillet over medium-high heat. Add the oil and swirl to coat the bottom of skillet. Add the tomatoes, black and green olives, lemon juice, parsley, capers, garlic and pepper; stir to mix. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce the heat to medium and cook until the mixture is reduced by about one-third, for about 5 minutes, stirring occasionally.
Meanwhile, rinse the salmon and pat dry with paper towels.
Using a spoon, push the reduced sauce to one side and place the salmon in the skillet. Spoon the sauce over the salmon. Cook, covered, over medium heat for 15 to 17 minutes, or until the salmon flakes easily when tested with a fork.
Makes 4 servings.
Nutrition information per serving: 202 calories, 9 grams fat, 84 milligrams cholesterol, 6 grams carbohydrates, 1gram dietary fiber

Salmon and Corn Chowder

2008-10-31T10:16:00.000-07:00

Here's a tasty way to get those omega-3 fatty acids into your diet.
This recipe is from the American Heart Association's Face The Fats program.

½ 1 cup brown rice
½ 8 cups fat-free, low-sodium chicken stock
½ 1 tablespoon ginger puree
½ 2 tablespoons olive oil
½ 1 cup diced onion
½ 1 cup diced carrots
½ 1 cup diced celery
½ 2 cloves garlic, chopped
½ 1 teaspoon turmeric
½ 1 teaspoon dried thyme
½ 1 bay leaf
½ 2 tablespoons curry powder
½ 1 teaspoon salt
½ 2 tablespoons sugar
½ 3 cups (1 pound) sweet corn (thawed, if using frozen)
½ 1/4 cup flour
½ 1 pound salmon, cut into 1-inch cubes
½ 1/2 cup chopped cilantro
½ 1/2 cup chopped green onions, green and white parts
Place the rice, stock, and ginger puree in a large saucepan and set over high heat. Boil until the rice is cooked through, about 40 minutes. Remove from stove and set aside.
In a large stockpot over medium-high heat, bring the olive oil to the smoking point. Add the onions, carrots, celery, garlic, turmeric, thyme, bay leaf, curry, salt, sugar, and corn to the pot and sautï for 5 minutes.
Stir in the flour to coat the vegetables. Add the cooked rice and stock to the soup and let it simmer for 5 minutes. Add the salmon and remove the pot from the stove.
Let the soup rest for 5-10 minutes to cook the salmon through. Stir in the chopped cilantro and serve immediately. Garnish with chopped scallions, if desired.
Makes 10 1-cup servings.
Nutrition information per serving: 236 calories, 6 grams fat, 24 grams cholesterol, 15 grams protein, 33 grams carbohydrates, 2 grams dietary fiber

Spinach-Stuffed Baked Salmon

2008-10-31T10:14:00.000-07:00

This recipe is from "Light & Easy Recipes" (Publications International, Ltd, $3.99) by the American Heart Association. Available online.

1 teaspoon olive oil
2 ounces fresh spinach leaves
1 teaspoon grated lemon zest
1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoons chopped walnuts
Vegetable cooking spray
4 salmon fillets (about 4 ounces each), rinsed and patted dry with paper towels
2 tablespoons Dijon mustard
2 tablespoons plain dry bread crumbs
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper

In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell peppers, basil, and walnuts. Let cool for 5 minutes.
Heat the oven to 400 degrees. Line a baking sheet with aluminum foil. Lightly coat the foil with cooking spray.
Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.
In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly coat the tops with cooking spray.
Bake for 12 to 13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.
Makes 4 servings.
Nutrition information per serving: 208 calories, 9 grams fat, 65 milligrams cholesterol, 27 grams protein, 6 grams carbohydrates, 1 gram dietary fiber

Seriously. The. Best. Salmon. Ever. Seriously.

2008-10-30T08:38:00.000-07:00

According to Matt Dunigan, of the National Post, this is absolutely the best smoked salmon the Road Grill team and I have ever had or made - ever - seriously. You have not had smoked salmon till you try this. It's like candy for grown-ups. I'm not joking! Curing the salmon in whisky, then brown sugar, maple syrup (very Canuck) and all the other stuff candies the salmon flesh, giving it a crazy texture. Then you hit it with some apple wood smoke. Seriously, make this recipe. You're going to love it. And make sure your fish guy removes all the pin bones before you take it home.

THE BEST CURED AND SMOKED SALMON EVER

- 1 whole salmon fillet, about 2 lbs (907 g), skin on, pin bones removed
- 1 cup (250 mL) whisky
- ½cup (125 mL) brown sugar
- ½cup (125 mL)maple syrup - 1 tbsp (15 mL) fresh ginger chopped fine
- ½ cup (125 mL) course kosher salt
- 1 tsp (5 mL) dried chilli flakes
- Zest of one lemon
- 4 sprigs fresh thyme leaves
- 1 tbsp (15 mL) cracked black pepper
- 3 cups (750 mL) apple wood; (2 cups (500 mL) soaked in cold water for 1 hour and drained)
-Splash of whisky for the smoke pouch

1. Place salmon in a flatbottomed container just big enough to hold the fish and pour whisky over top. Let salmon sit at room temperature for 20 minutes soaking up the whisky.

2. Remove and pat dry.

3. Make cure by combining brown sugar, maple syrup, chopped ginger, salt, chilli flakes, lemon zest, thyme leaves and cracked black pepper in a bowl.

4. Spread half of the cure on the bottom of the same flatbottomed container (now cleaned). Put salmon flesh side down on the cure and top with the remaining cure, rubbing gently into the sides as well.

5. Loosely cover salmon with plastic wrap and top with something heavy (such as a pot, foil-covered brick or big can of tomatoes) to weigh fish down.

6. Marinate for at least eight hours and up to overnight.

7. Rinse salmon with cold water and pat dry. You should notice a colour change in the fish and the flesh should be firm as the cure "cooks" the salmon.

8. Prepare a smoke pouch by combining 2 cups (500 mL) of the drained wet chips with
1 cup (250 mL) of the dry along with a splash of whisky. Place on a large square of foil and mix. Wrap the foil package to a size slightly smaller than your barbecue burner.

9. Poke holes in the pouch with a fork to allow smoke to escape.

10. Prepare barbecue for indirect smoking at 220 F(104 C), Leaving one burner with the grate removed on high, and the other burner(s) off.

10. Place smoke pouch on lit burner, close lid and wait for smoke.

11. Quickly lift lid and place salmon skin side down on the unlit side, close lid and smoke for 15 minutes.

12. Remove and refrigerate for (at least) an hour to firm up.

13. Slice thin using a very sharp fillet knife. Serve with mini bagels or crusty bread, cream cheese, onions and capers.

-Recipe courtesy of Road Grill starring Matt Dunigan, airing Mondays, Wednesdays and Fridays at 7 p. m. ET on Food Network and The Road Grill Cookbook.

© National Post 2008

Salmon the Marine Harvest Way

2008-09-05T10:45:00.000-07:00

Greetings! A few months ago, we had a contest for the Marine Harvest Canada staff to enter. It was a contest for the Best Fish Recipe. We had 2 entries and it turned out that they were both the same recipe! I haven't tried it yet, but will be this weekend. Try it out and submit your comments too!

6-8 lb fillet
Sprinkle top of fish with salt, pepper and garlic powder.
Cover top of fillet with chili powder. Yes, cover. Lots and lots; l do it till you can't see the fish.
Mix 1/2 cup of melted butter, 1/2 cup lemon juice and
1/2 cup soya sauce together.
Pour this over fillet and leave in fridge over night.
Cook on barbecue for 40 minutes covered or till done.
Yum yummmmmm.

USE DISPOSABLE TIN FOIL PAN ON THE BARBECUE FOR FISH!

The Magic Rule for Fabulous Fish: DO NOT OVERCOOK.

2008-08-29T15:40:00.000-07:00

There's no secret about cooking salmon. It's all in the timing. The "10-minute rule" is still the best guide.

CONVENTIONAL OVEN

For all conventional cooking methods, first measure the salmon at its thickest point, (If it is stuffed or rolled, measure it after stuffing or rolling). For each inch (about 2.5cm) thickness, cook at high heat 10 minutes if fresh or fully thawed; 12 to 15 minutes if partially thawed; 20 minutes if solidly frozen. Add 5 minutes to total cooking time if the salmon is foil-wrapped or heavily sauced. Whichever of the following cooking methods you choose, your salmon will be cooked when its flesh becomes opaque, yet is still moist on the inside. Test it with a fork at its thickest part. If it flakes easily it is ready to eat.

MICROWAVED

Salmon should be thawed for best results. Weigh salmon and stuffing. Microwave 4 to 5 minutes on high for each pound. Let stand 5 to 7 minutes. Note: Cooking times may vary depending on the microwave. This recipe was time-tested in a 700 W oven.

BAKED

Place salmon in a greased baking dish (or wrap in oiled foil and place on a baking sheet). Brush with melted butter or oil and season with salt and pepper. Bake in a preheated 450°F (230°C) oven.

BARBECUED

Place marinated salmon over hot coals on a well-oiled grill. Baste frequently and turn once halfway through cooking period. Because salmon is lean compared to other protein foods, it does not exude a lot of self-basting fat. Be sure all grills, baskets, racks, foil, and other utensils are well-oiled to ensure easy handling of salmon while barbecuing. Marinating and frequent basting will keep salmon moist and flavorful.

BROILED

Place seasoned and/or marinated salmon on a well-greased broiler pan. If using fillets, fold thin ends under to ensure even cooking. Broil under a preheated broiler 4 to 5 inches (about 10 to 12.5cm) from heat.

PAN FRIED

Coat salmon with seasoned flour or crumbs and fry in a small amount of hot butter or oil, turning once halfway through cooking time.

POACHED

Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip in salmon, then cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness of the fish.

STEAMED

Place salmon on a greased perforated rack over 1 to 2 inches (2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep the water at a constant boil through cooking time.

STIR FRIED

Cut salmon steaks or fillets into bite-sized pieces. Coat with cornstarch and stir-fry gently and briefly in hot oil before adding to your favorite stir-fried vegetables.

Lemon Lime Microwave Salmon

2008-08-29T15:29:00.000-07:00

INGREDIENTS:

2 lemons, cleaned
2 limes, cleaned
1 tsp cumin
1 tsp garlic, minced
2 tbsp olive oil
6 tbsp butter, softened
4 salmon steaks, 5-6 ounces each

DIRECTIONS:

Grate lemon & lime peel, thinly slice 1/2 of each, juice the other halves. Combine 4 tbsp of lemon/lime juice, cumin, garlic and olive oil. Pour over salmon steaks placed in a microwave safe dish. Lay lemon & lime slices over the salmon. Season with salt and pepper & cover. Mix butter, remaining juice and peel in a bowl; refrigerate for 30 mins. Microwave salmon on high 6 - 7 minutes. Serve with lemon butter. Serves 4.

Baked Salmon with Toasted Bread Crumbs & Capers

2008-08-29T15:25:00.000-07:00

INGREDIENTS:

4 tbsp olive oil
4 tbsp lemon juice
4 salmon fillets, 5-6 ounces each
2 cups coarse bread crumbs, toasted (preferably fresh)
3 tbsp capers
2 tbsp melted butter
Salt & Pepper

DIRECTIONS:

Brush both sides with lemon juice & olive oil. Place on lightly-oiled baking tray, skin side down. Salt & pepper. Cover with bread crumbs, sprinkle with capers and melted butter. Bake in preheated 500 degree oven for 6-8 minutes. Enjoy.

Herbed Salmon Fillet

2008-08-29T15:24:00.000-07:00

INGREDIENTS:

1/2 mayonnaise
3 tbsp chopped fresh herbs
2 tbsp dijon mustard
1 tbsp lemon juice
4 salmon fillets, 5-6 ounces each

DIRECTIONS:

Combine first 4 ingredients.
Spread over salmon fillets place skin side down on a baking tray.

Bake the fillets at 450°F without turning 10-12 minutes.

Grilled Salmon Steak with Sesame & Soy

2008-08-29T15:15:00.000-07:00

INGREDIENTS:

2 Tbsp Dijon mustard
3 Tbsp dark brown sugar
2 Tbsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds
1 Tbsp water
4 Tbsp olive oil
4 salmon steaks, 5-6 ounces each

DIRECTIONS:

Combine first 6 ingredients. Heat a grill, BBQ or grill pan to medium high. Brush salmon with olive oil, salt and pepper to taste. Grill salmon 5 minutes, brush with half of soy mixture and turn. Brush other side of salmon with remaining soy mixture and cook for another 5 minutes, or until done. Garnish with thinly sliced scallions. Serves 4

Salmon Fillet with Oyster Sauce

2008-08-19T14:13:00.000-07:00

Serves: 2

INGREDIENTS:

- 2 pieces salmon fillet (about 150 g/5 oz)
- 2 Chinese mushrooms (soaked, drained and shredded)
- 10 g carrot (shredded)
- 1 slice ginger (shredded)
- 1 green onion (diced)
- 1/2 tablespoon minced garlic

Marinade:
- 1/4 teaspoon salt
- dash of white pepper

Sauce mix:
- 2 tablespoons premium oyster flavoured sauce
- 100 ml water
- 1 teaspoons corn starch
- 1 teaspoon sugar

DIRECTIONS:

- Mix salmon fillet with marinade.
- Pan-fry salmon fillet in 1 tablespoon oil until done (5 minutes per 2.54 cm (1 inch) of thickness at the thickest point).
- Drain.
- Stir-fry minced garlic, mushrooms, green onions, carrot and ginger in 1 tablepoon oil for a short while.
- Add sauce mix and heat through.
- Pour over salmon fillet.

Courtesy of the Canadian Aquaculture Industry Alliance

http://www.marineharvestcanada.com/

Broiled Salmon Teriyaki

2008-08-19T14:07:00.000-07:00

Prep Time: 20 minutes
Serves: 4

INGREDIENTS:

- 1/4 cup chicken broth
- 1/4 cup rice wine OR dry white
- 2 tablespoons sugar
- 2 tablespoons grated ginger root
- 2 tablespoons low sodium soy sauce
- 4 lemon wedges
- 170 g salmon fillet

DIRECTIONS:

- Combine first 4 ingredients in a small saucepan. Bring to a boil and cook over medium high heat for 5 minutes or until slightly thickened, stirring occasionally.
- Strain and discard ginger root.
- Let cool.
- Brush both sides of fillets with soy sauce.
- Place fillets on a rack coated with cooking spray.
- Place rack on a broiler pan and broil 10-13 cm (4-5 inches) away from heat for 3 minutes.
- Turn over and baste with soy sauce mixture.
- Broil an additional 2 minutes or until fish flakes easily.
- Baste with soy mixture.

Courtesy of the Canadian Aquaculture Industry Alliance

www.marineharvestcanada.com

Sushi Roll

2008-08-19T14:03:00.000-07:00

Serve with teriyaki sauce and wasabi.
Yield: 8 appetizer servings.

INGREDIENTS:

- 2/3 cup uncooked short-grain white rice
- 3 tablespoons rice vinegar
- 3 tablespoons white sugar
- 1 1/2 teaspoons salt
- 4 sheets nori seaweed
- 1/2 cucumber, peeled, cut into small strips
- 2 tablespoons pickled ginger
- 1 avocado
- 225 g (1/2 lb) smoked salmon, flaked

DIRECTIONS:

- In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice and stir.
- Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.
- Preheat oven to 150 degrees C (300 degrees F). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
- Centre one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands spread a thin layer of rice on the sheet of nori and press into a thin layer.
- Arrange _ of the cucumber, ginger, avocado, and smoked salmon in a line down the centre of the rice.
- Lift the end of the mat and gently roll it over the ingredients, pressing gently.
- Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Cut each roll into 4 to 6 slices using a wet, sharp knife.
- If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.

Courtesy of the Canadian Aquaculture Industry Alliance

http://www.marineharvestcanada.com/

Classic Salmon

2008-08-19T13:57:00.000-07:00

If you have never tried cooking salmon before, try this easy, classic recipe. Simply sprinkle some lemon juice, salt and pepper on some salmon fillets or salmon steaks and Grill or Pan-Fry.

GRILL:
Grill the fillets or steaks in your oven or barbeque for 10-12 minutes per 2.54 cm (1 inch) of thickness. Flip then once if your barbeque does not have a lid.

PANFRY:
Heat a small amount of oil or butter in a pan until very hot but not smoking. Fry for 5 minutes per 2.54 cm (1 inch) of thickness at their thickest section, turn and complete cooking. Fillets less than a 1.27 cm (1/2 inch) thickness do not need to be turned.

That’s it! Fast, easy and delicious. Once you find how easy salmon is to cook, you will be trying out some of the many tasty recipes for salmon that will impress your friends and your taste-buds!

Courtesy of the Canadian Aquaculture Industry Alliance

http://www.marineharvestcanada.com/

Pesto Salmon Fillet Wrapped in Phyllo Pastry

2008-08-19T13:48:00.000-07:00

Prep Time: 45 minutes
Serves: 2

INGREDIENTS:

- Boneless skinless salmon fillet
- Phyllo sheets
- Basil Pesto
o ¼ cup pine nuts
o 10 cloves garlic
o 2 oz fresh basil leaves
o ¼ Olive Oil
- Clarified butter
- 350 g salmon fillet

DIRECTIONS:

- Pesto:
o Put all ingredients in a food processor
o Blend to a paste.
- Rub paste on fillets placing on Phyllo sheets and wrapping
- Brush with butter.
- Bake at 350 degrees for 15 minutes or until pastry is browned.

Courtesy of Fred Rose of Rose's Country Catering, Campbell River, BC

www.marineharvestcanada.com

Poached Salmon Fillet Dill Caper Sauce

2008-08-19T13:44:00.000-07:00

Prep Time: 30 minutes
Serves: 2

INGREDIENTS:

- Sauce:
o 2 cups Fish Stock or 1-14 oz can clam nectar
o 1 tsp chopped carpers
o 1 tsp chopped fresh dill
o ½ onion fine diced
o 3 cloves garlic crushed
o ¼ cup white wine
o 1 tbsp olive oil
o Worchester sauce and Tabasco to taste
o Salt and pepper
- Poaching Liquid:
o ½ onion slices
o 2 bay leaves
o ½ lemon sliced
o 3 cups water
o ¼ cup white wine
- 350 g salmon fillet

DIRECTIONS:

- Fillet and pin bone salmon portions
- Mix Poaching liquid and set aside
- Sauce:
o Heat all marinate ingredients until boiling
o Reduce to a simmer for 5 minutes remove from stove and cool 10 degrees Celsius
- Sauté onion and garlic in hot oil until soft
- Add dill, capers and white wine
- Reduce heat
- Add stock or nectar
- Bring to boil and thicken with roux season
- Reduce slightly
- Poach fillets in boiling liquid just until firm
- Remove and serve with sauce over top

Courtesy of Fred Rose of Rose's Country Catering, Campbell River, BC

http://www.marineharvestcanada.com/

Salmon Fillet Teriyaki

2008-08-19T13:33:00.000-07:00

Prep Time: 30 minutes
Serves: 2

INGREDIENTS:

- 1 cup Soya Sauce
- 2 tbsp Chopped Ginger
- 1 tbsp Crushed Garlic
- ¼ cup Honey
- ½ cup Fish stock or Chicken stock
- 350 g salmon fillet

DIRECTIONS:

- Marinate:
- Heat all marinate ingredients until boiling
- Reduce to a simmer for 5 minutes remove from stove and cool 10 degrees Celsius
- Fillet and portion salmon place in container with skin up
- Cover with marinate and refrigerate for 24 hours
- Bake at 350 degrees or barbeque
- Remember not to over cook the fish; just until firm to touch.

Courtesy of Fred Rose of Rose's Country Catering, Campbell River, BC

www.marineharvestcanada.com