YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA)
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
2 tbsp (30 ml) kosher salt plus extra for seasoning wontons
1 tbsp (15 ml) sugar
1 tsp (5 ml) freshly ground black pepper
1 lb (500 g) salmon filets, pin bones removed
½ cup (125 ml) pickled ginger
1 cucumber, julienned on a mandoline
½ large daikon, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 cup (250 ml) seaweed salad
1 large pomelo or grapefruit, peeled and segments broken into pieces
1 tbsp (15 ml) sesame oil
½ cup (125 ml) tamarind paste
¼ cup (60 ml) rice vinegar
1 tsp (5 ml) roasted sesame seeds, crushed
15 wonton wrappers, cut into quarters
vegetable oil for frying
Instructions
- Combine 2 tbsp (30 ml) salt, sugar and pepper and sprinkle mixture evenly on all sides of salmon. Place salmon on a wire rack and refrigerate for 30 minutes to cure.
- Meanwhile, in a pan, fry wontons in 2-in (5 cm) vegetable oil heated to 375 F (190 C). Drain on paper towel and season with salt.
- Rinse salt mixture from salmon and pat dry with paper towel. Slice salmon into ¾-in (2 cm) thick slices.
- Mix sesame oil, tamarind paste, rice vinegar and sesame seeds together. Transfer to a small serving bowl.
- Place salmon in middle of a large serving bowl or platter. Arrange ginger, cucumber, daikon, carrot, seaweed, pomelo and fried wontons. Serve with sauce on side and invite guests to toss salad with chopsticks.
Drink Pairings
CRAB & MUSHROOM DIP SERVED WITH MUSHROOM CHIPS
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
1 shallot, minced
2 cloves garlic, minced
3 cups (750 ml) finely chopped button mushrooms
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
salt and pepper, to taste
8 oz (250 g) cream cheese, softened
1 cup (250 ml) sour cream, room temperature
1 cup (250 ml) shredded fontina* cheese, divided
½ tsp (2.5 ml) paprika
1 tsp (5 ml) Tabasco sauce
1 cup (250 ml) cooked crab meat, picked apart and divided
1 lemon, zest and juice
4 green onions, thinly sliced
¼ cup (60 ml) grated Parmesan
1 lb (500 g) king oyster mushrooms, cut into ⅛-in (0.25 cm) slices
vegetable oil for frying
5 chives, thinly sliced
Instructions
- In a skillet over medium heat, warm olive oil and butter. Add shallot, garlic and mushrooms and cook until well done and all excess liquid has evaporated, about 15 to 20 minutes. Season with salt and pepper and set aside to cool.
- In a small saucepan over medium-high heat, warm 2-in (5 cm) vegetable oil until it reaches 325 F (170 C). Fry oyster mushrooms in batches until golden brown, about 5 to 8 minutes per batch. Remove and drain on paper towel and season with salt.
- Preheat oven to 350 F (180 C). Mix mushrooms, cream cheese, sour cream, ¾ cup (175 ml) fontina, lemon juice, green onions, paprika, Tabasco and ¾ cup (175 ml) crab until combined. Transfer to a small oven-safe baking dish. Top the dip with remaining fontina and Parmesan. Bake, until dip is heated through, bubbling and golden brown, about 25 to 30 minutes. Remove from oven and let cool slightly, then garnish with remaining crab, chives and lemon zest. Top with mushroom chips for dipping. Serve remaining mushroom chips in a separate bowl.
- *Possible substitutes include Gruyère, provolone, Gouda or Emmental.
Drink Pairings
Salmon Chowder
This is a perfect mid-week meal, easy to make and easy to clean up.Ingredients
Serves 4
4 slices thick-cut bacon, sliced
2 tbsp (30 ml) salted butter
4 stalks celery, diced
1 medium onion, diced
3 garlic cloves, minced
2 medium russet potatoes, peeled and cubed
4 cups (1 L) stock (vegetable, fish or chicken)
1 x 14 oz (398 ml) can creamed corn
1 cup (250 ml) half-and-half cream
1 tsp (5 ml) dried tarragon
1 lb (500 g) salmon, skin removed, cubed
½ cup (125 ml) chopped dill
½ jalapeño, thinly sliced
Instructions
- In a large saucepan with a lid, over medium-high, render bacon until crispy, about 8 minutes. Set bacon aside and discard any leftover oil.
- In same saucepan, heat butter over medium-high. Add celery, onion, garlic and potatoes. Sauté until just soft, about 8 minutes. Add stock, corn, half-and-half cream and tarragon. Reduce heat to low and cook until potatoes are soft, about 15 to 20 minutes. Add salmon, dill and jalapeño. Cook over low until salmon is cooked through, about 5 minutes, then add reserved bacon to heat through and serve.
- Keeps in refrigerator for up to 4 days.
Drink Pairings
Spaghetti and Salmon Meatballs in Red Pepper Sauce
With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.Ingredients
Serves 4
1 lb (500 g) salmon, skin removed, cut into chunks
2 shallots, chopped
2 tbsp (30 ml) unsalted butter, melted and cooled
1 tbsp (15 ml) dried Italian herb blend
2 tbsp (30 ml) mayonnaise
2 garlic cloves, minced
1 large egg
¾ cup (175 ml) panko bread crumbs
kosher salt and freshly ground black pepper, to taste
2 cups (500 ml) jarred roasted red bell peppers, drained
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
½ cup (125 ml) whipping cream
¼ cup (60 ml) white wine
¾ lb (340 g) spaghetti
½ cup (125 ml) chopped flat leaf parsley
1 cup (250 ml) pitted green olives, sliced in half if large
Parmesan, for serving
Instructions
- To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
- In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
- Bring a large pot of salted water to a boil to cook pasta.
- Rinse red bell peppers well under cold water. Roughly chop and set aside.
- In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
- Meanwhile, cook spaghetti according to package directions.
- Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
- To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.
Drink Pairings
Cioppino
Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino (pronounced cho-pee-no) is a delicious fish stew. Consider pairing this recipe with Bartier Bros Rose 2022 or Chablis La Chablisienne La Pierrelee 2020Ingredients
Serves 4 to 6
⅓ cup (75 ml) vegetable oil
½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)
1½ cups (375 ml) chopped onion
½ cup (125 ml) chopped celery
3 garlic cloves, minced or crushed
1½ cups (375 ml) dry white wine, divided
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) pepper flakes, or to taste
1 x 796 ml (27 oz) can crushed or stewed tomatoes
1 cup (250 ml) clam juice
1 large bay leaf
1½ cups (375 ml) water
18 to 20 clams*
18 to 20 mussels*
1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks
12 large prawns, shelled (tail on) and deveined
salt and pepper, to taste
¼ cup (60 ml) finely chopped fresh parsley
1 to 2 tbsp (15 to 30 ml) lemon juice, to taste
parsley and lemon wedges or slices, for garnish
*Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.
Instructions
- In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes.
- Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning.
- Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated.
- Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes.
- In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels.
- Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder.
- Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes.
- Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving.
- Serve with a wedge or slice of lemon and garnish with parsley, as desired.
Drink Pairings
Maple Miso Brûlée Sablefish
While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Why should sweets get all the fun? You can brûlée your main, too!Ingredients
Serves 4
2 lbs (1 kg) rutabaga
1½ tsp (7 ml) kosher salt, divided, plus extra for seasoning greens
½ cup (125 ml) maple syrup
¾ cup (175 ml) red miso
¼ cup (60 ml) mirin
¼ cup (60 ml) sake or white wine
⅓ cup (75 ml) unsalted butter, cut into chunks
¼ tsp (1 ml) ground white pepper
1½ lbs (750 g) sablefish, cut into 6 oz (180 g) fillets, skin on or off
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 cups (1 L) packed, roughly chopped fall greens, such as kale, collard greens or Swiss chard, to serve
1 green onion, finely sliced, for garnish
Instructions
- To make rutabaga purée, peel rutabaga and cut into 1-in (2.5 cm) chunks. Place in a large saucepan, cover with water and sprinkle with 1 tsp (5 ml) salt. Place saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low, cover and simmer until fork-tender, about 25 to 30 minutes.
- While rutabaga cooks, preheat broiler with racks set about 5-in (12 cm) from heat source. In a small saucepan, whisk together maple syrup, miso, mirin and sake (or white wine) over medium heat, whisking constantly, until almost at a boil, about 5 minutes. Transfer sauce to a blender and blend until smooth. Transfer sauce to a bowl and set aside.
- Drain rutabaga and return to saucepan, allowing to dry out slightly over residual heat from heating element. Add rutabaga to a blender or food processor along with butter, remaining ½ tsp (2.5 ml) salt and pepper. Pulse until desired texture is achieved. Return purée to saucepan, cover and set aside.
- Place sablefish fillets, skin-side down, in an ovenproof baking dish or skillet, and spoon half reserved sauce over fish. Broil, watching carefully, until sauce bubbles and begins to brown. Spoon remaining half of sauce over fish. Continue to broil until fish is just cooked through, adjusting heat or rack position if sauce or fish is browning too quickly, about 5 to 8 minutes. An easy way to test doneness of fish is to insert a thin-bladed knife into thickest part of fish. It should meet with little resistance.
- In a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add greens, season with a pinch of salt and sauté until warmed through but still maintains some bite, about 1 to 2 minutes.
- To serve, divide rutabaga purée and sautéed greens among 4 dinner plates. Top with fish, garnish with green onion and serve immediately.
Drink Pairings
CANDIED SMOKED SALMON SALAD
Ingredients
Serves 2 as a main or 4 as a side
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) horseradish
1 garlic clove, minced
½ lemon, juice only
2 tbsp (30 ml) chopped dill
salt and pepper, to taste
1 small head butter lettuce, washed, chopped
2 cups (500 ml) new potatoes, cooked and sliced
1 cup (250 ml) peas, cooked
4 hardboiled eggs, halved
2 cups (500 ml) candied salmon, cubed
¼ cup (60 ml) radish, sliced
¼ red onion, sliced
Instructions
- To make dressing, in a small bowl, combine mayonnaise, horseradish, garlic, lemon juice and dill. Season to taste with salt and pepper and set aside.
- On a large platter, arrange lettuce leaves, potatoes, peas, eggs, salmon, radish and red onion. Drizzle with horseradish dressing and gently toss to combine. Season again with salt and pepper and serve.
Drink Pairings
BC Crab Rolls with Lemon Nori Spread
Ingredients
Serves 4
2 sheets nori
½ cup (125 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice
kosher salt, to taste
½ lb to ¾ lb (250 g to 340 g) Dungeness crab meat
2 stalks celery, diced
8 sourdough or brioche rolls
3 tbsp (45 ml) unsalted butter, softened
8 large leaves butter lettuce
Instructions
- In a large, dry frying pan over high heat, toast nori sheets, 1 at a time, until crisp, about 30 seconds. Place on a clean work surface and let cool to room temperature. Repeat with remaining nori. Once all nori has been toasted and cooled, take 1 sheet and chop into 2- to 3-in (5 to 8 cm) long strips and set aside.
- To make lemon-nori spread, start by tearing up remaining nori sheet. Using a spice grinder or blender, finely grind nori. Add nori to a small bowl along with mayonnaise, lemon zest and juice. Stir until well combined. Season to taste with salt. Spread may be kept in an airtight container in refrigerator for up to 5 days.
- In a medium bowl, gently fold together crab meat, celery and ¼ cup (60 ml) lemon-nori spread. Taste and season with salt or add some more lemon-nori spread, if desired. Crab salad mixture may be refrigerated in an airtight container overnight.
- When ready to serve, prepare rolls. Trim a piece lengthwise from both sides of rolls, to provide a flat surface on each side. Cut a slit down the middle of the top of each roll, not cutting all the way through. Generously butter the outside cut surfaces of rolls. In a large frying pan, over medium heat, toast outside of rolls, 1 at a time, until golden brown, about 1 to 2 minutes per side. Transfer rolls to a serving platter and repeat buttering and browning with remaining rolls.
- To serve, open up rolls and line each centre-line cut with a leaf of butter lettuce. Fill with crab salad and top with reserved nori strips.
Drink Pairings
BC Salmon Ceviche
Ingredients
Serves 4
¼ cup (60 ml) fresh lime juice (about 4 limes)
¼ cup (60 ml) extra-virgin olive oil
½ cup (125 ml) coconut water
flaky sea salt, to taste
12 oz (340 g) sashimi-grade BC salmon
1 mango, peeled, pitted and diced
½ English cucumber, seeds removed and diced
1 Thai chili, seeded and thinly sliced (optional)
½ cup (125 ml) microgreens
½ cup (125 ml) toasted coconut ribbons
Instructions
- To make dressing, in a medium bowl, whisk together lime juice, olive oil, coconut water and a pinch of salt until well combined. Set aside.
- Using a sharp knife, slice salmon into very thin sheets. Arrange slices, overlapping slightly, on 4 serving plates. Drizzle each with about 3 tbsp (45 ml) dressing and let sit for 2 minutes, to partially “cook” fish. Top with diced mango, cucumber, avocado and chili, if using. Drizzle with dressing, as desired, before garnishing with a scattering of microgreens and toasted coconut ribbons. Serve immediately.
Drink Pairings
BC Prawn Skewers with Corn, Sausage & Potatoes
Ingredients
Serves 6
1 cup (250 ml) unsalted butter, melted
4 tsp (20 ml) Old Bay seasoning, divided
1 lb (500 g) baby potatoes
4 corn cobs, each cut into 6 rounds
1 lb (500 g) unpeeled BC prawns, heads removed
1 lb (500 g) smoked beer sausage, sliced
kosher salt and pepper, to taste
3 lemons, halved
¼ cup (60 ml) chopped flat-leaf parsley leaves, for garnish
6 metal or wooden skewers
Instructions
- In a small saucepan, melt butter over medium heat. Stir in 2 tsp (10 ml) Old Bay seasoning and continue to heat for another minute. Remove from heat and set aside.
- In a large stockpot, place potatoes and remaining 2 tsp (10 ml) Old Bay seasoning and add enough water to cover by 2-in (5 cm). Bring to a boil over high heat. Reduce heat to medium-high and cook for 5 more minutes. Add corn to pot and continue to cook until potatoes are just fork-tender, about another 2 to 3 minutes. Drain potatoes and corn and set aside.
- Preheat barbecue to medium-high. Brush grills with oil. If using wooden skewers, soak in water for 30 minutes.
- To assemble skewers, arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer. Brush contents of each skewer generously with seasoned butter and a sprinkle of salt and pepper. Working in batches, grill skewers, turning often, until grill-marked and warmed through, about 5 to 8 minutes total. While skewers are grilling, place lemons cut-side down on grill and cook until grill-marked. Transfer skewers and lemons to a platter. Garnish with chopped parsley and serve immediately with remaining seasoned butter alongside.