PESTO PRAWNS
Ingredients
Serves 2
3 garlic cloves, divided, minced
⅓ cup (75 ml) raw walnuts
1 cup (250 ml) basil leaves, packed
⅓ cup (75 ml) olive oil
½ lemon, juice only
⅓ cup (75 ml) Parmesan, plus extra for garnish
salt and pepper, to taste
2 tbsp (15 ml) butter, divided
1 small baguette, halved
10.5 oz (300 g ) raw peeled prawns
1 cup (250 ml) cherry tomatoes
1 head butter lettuce, outer leaves removed, roughly chopped
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 F (180 C).
- To make pesto, in a blender, place 2 garlic cloves, walnuts, basil, olive oil, lemon juice and Parmesan. Blend on high until smooth. Season to taste with salt and pepper and set aside.
- In a small microwave-safe bowl, melt 1 tbsp (15 ml) butter and add remaining clove of minced garlic. Lay baguette on a baking sheet and pour butter mixture evenly over top. Place in oven until brown and toasted, about 10 minutes.
- In a medium saucepan over medium-high heat, melt remaining 1 tbsp (15 ml) butter. Place prawns in a small bowl with 2 large spoonfuls of pesto. Mix to coat. Cook prawns in butter just until opaque, about 2 to 3 minutes on each side. Remove prawns and set aside. Add cherry tomatoes to same saucepan and cook for 5 to 8 minutes until slightly charred.
- In a large bowl, toss together lettuce, prawns and cherry tomatoes. Add balsamic to remaining pesto and dress salad to taste, then toss to combine.
Drink Pairings
TERIYAKI SALMON BURGERS
Ingredients
Serves 4
4 x 6 oz (180 g) salmon fillets (check for any remaining bones)
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) brown sugar
1 cup (250 ml) teriyaki sauce
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) miso
½ cup (125 ml) mayonnaise
2 tsp (10 ml) grated ginger
½ pineapple, peeled, cored and cut into 1½-in (3.75 cm) slices
3 tbsp (45 ml) vegetable oil, divided
1 tsp (5 ml) toasted sesame seeds
¼ small red onion, thinly sliced
4 lettuce leaves
4 Hawaiian sweet rolls or soft burger buns
Instructions
- Sprinkle salmon fillets with salt and sugar. Place on a plate or tray and refrigerate for 20 minutes to quick cure. After 20 minutes, rinse off salt and sugar completely, then dry salmon with paper towels.
- While salmon is curing, heat teriyaki sauce in a small saucepan over medium heat until reduced by half.
- To make miso mayonnaise, in a small bowl, mix sesame oil, miso, mayonnaise and ginger and set aside.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Rub remaining 1 tbsp (15 ml) oil on pineapple and salmon.
- Grill salmon for 3 to 4 minutes each side, or until desired doneness, brushing with teriyaki sauce. Grill pineapple for 3 minutes each side. Remove salmon and pineapple from barbecue once done. While salmon and pineapple are cooking, heat buns on top rack of barbecue.
- To assemble burgers, spread miso mayonnaise on both sides of each bun. Place a piece of salmon on bottoms of each bun. Drizzle salmon with remaining teriyaki sauce and sprinkle with sesame seeds. Top each burger with a pineapple slice, red onion, lettuce and bun top.
Drink Pairings
MEZCAL PRAWN TACOS
Ingredients
Serves 4
1 small white onion
3 tbsp (45 ml) white wine vinegar
3 tbsp (45 ml) water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt, plus extra to taste
36 peeled and deveined prawns, dried well with a paper towel
2 tbsp (30 ml) mezcal (or use reposado tequila)
1 tsp (5 ml) cumin
1 tsp (5 ml) honey
½ cup (125 ml) crema (or sour cream)
1 tbsp (15 ml) chilies in adobo, chopped
1 tbsp (15 ml) extra-virgin olive oil
3 limes, divided
1 avocado, peeled, pitted and cut into 1-in (2.5 cm) chunks
1 handful cilantro leaves
¼ small red cabbage, thinly shaved
1 jalapeño or serrano chili, thinly sliced
12 corn tortillas, warmed according to package instructions
Instructions
- To make pickled onions, thinly slice half the onion, chop remaining onion and set aside for later. In a jar, mix vinegar, water, sugar and salt until sugar and salt have dissolved. Add sliced onions to liquid and refrigerate for at least 1 hour, or up to 5 days.
- To make mezcal prawns, in a medium bowl, mix prawns, mezcal, cumin, honey and salt to taste. Let marinate in refrigerator for 10 to 15 minutes.
- In a small bowl, mix crema and chilies. Season to taste with salt and pepper and set aside.
- Heat a non-stick pan over medium heat. Add ½ tbsp (7.5 ml) olive oil and half the prawns and cook for 2 to 3 minutes, or until opaque all the way through, flipping halfway through cooking. Transfer to a platter. Cook remaining prawns, then toss with juice of 1 lime. Quarter remaining limes.
- To assemble tacos, place 3 prawns per tortilla, top with prepared toppings: avocado, cilantro, cabbage, jalapeños, crema mixture and pickled onions.
Drink Pairings
GIN-CURED SALMON SKEWERS SERVED WITH BOILED POTATOES, CUCUMBER SALAD AND DILL SAUCE
Ingredients
Serves 4
24 oz (680 g) wild salmon
1 tbsp (15 ml) kosher salt, plus extra to cook potatoes
1 tbsp (15 ml) gin
4 sprigs fresh dill, divided
1 tbsp (15 ml) granulated sugar
1 pinch caraway seeds
1 tbsp (15 ml) + 2 tsp (10 ml) extra-virgin olive oil, divided 8 wooden skewers
8 small yellow potatoes, peeled and halved
1 tbsp (15 ml) salted butter
¾ cup (175 ml) sour cream
1 tbsp (15 ml) minced red onion
4 baby cucumbers
2 tsp (10 ml) white wine vinegar
1 lemon, zest and juice
Instructions
- Preheat oven to 300 F (150 C). Cut salmon into 12 even cubes and toss together with 1 tbsp (15 ml) salt, gin, 1 sprig dill, sugar and caraway seeds. Place in container with a lid and refrigerate for 15 minutes, to cure. Remove from refrigerator, rinse well and dry thoroughly with a paper towel. Toss with 1 tbsp (15 ml) olive oil, then skewer 3 pieces of salmon per skewer.
- Cook potatoes in simmering salted water just until tender, about 10 to 15 minutes, depending on size of potatoes. Drain and toss with butter.
- Place salmon skewers on a parchment-lined baking sheet and bake until salmon is cooked through and flakes easily, about 10 to 12 minutes.
- While potatoes and salmon are cooking, the make dill sauce. To make sauce, chop remaining dill leaves and combine in a small bowl with sour cream, red onion and salt and pepper to taste. Set aside.
- Slice cucumbers on the bias and toss with remaining olive oil, vinegar and salt and pepper to taste.
- Serve 2 salmon skewers per person along with cucumber salad, potatoes and dill sauce. Garnish cucumbers with remaining dill.
Drink Pairings
Halibut with Tequila Lime Pineapple
Ingredients
Serves 4
½ ripe pineapple, thinly sliced into ¼-in (0.5 cm) half moons
1 jalapeño, thinly sliced into rounds
1 tbsp (15 ml) fresh lime juice
¼ cup (60 ml) blanco tequila
¼ cup (60 ml) fresh orange juice
1 tbsp (15 ml) clover honey
1 tsp (5 ml) paprika
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
1 lb (500 g) halibut, cut into 4 pieces
grapeseed oil, for greasing grill
Instructions
- Add pineapple and jalapeño to a shallow, non-reactive bowl and pour lime juice and tequila with a pinch of salt over top. Let sit, stirring occasionally, for at least 30 minutes or up to 8 hours.
- In an 8-in (20 cm) square baking dish, whisk together orange juice, honey, paprika, cayenne, and a good pinch of salt and pepper. Add halibut and gently turn each piece to coat in marinade. Let sit in marinade for 10 minutes.
- Preheat grill to medium-high.
- Oil grills, then add halibut. Grill until cooked through, about 3 to 4 minutes per side, brushing marinade over halibut, as it cooks. Once cooked, transfer to a platter.
- To serve, arrange drained tequila-lime pineapple on and around cooked halibut. Serve immediately.
Drink Pairings
Hot Smoked Salmon & Cucumber Sandwiches
Ingredients
Serves 6 sandwiches
1 cup (250 ml) flaked hot smoked salmon
1 large shallot, finely chopped
2 tbsp (30 ml) Kewpie (Japanese) mayonnaise* (An egg yolk-based Japanese mayonnaise. Available at most grocery stores)
1 tbsp (15 ml) lemon juice
salt and freshly ground black pepper, to taste
6 Persian cucumbers
¼ cup (60 ml) cream cheese, room temperature
6 slices white sandwich bread
Instructions
- In a medium bowl, stir together smoked salmon, shallot, mayonnaise and lemon juice until combined. Season with salt and pepper to taste. Set aside.
- Using a vegetable peeler, peel long thin strips of cucumbers lengthwise. Avoid using core of cucumber, as it holds all the seeds and is very wet. Lay cucumber strips on a paper towel-lined plate and pat dry with additional paper towel. Set aside.
- Spread cream cheese evenly over each slice of bread. Lay several cucumber strips over cream cheese, making sure they overlap slightly. Pat down gently and turn slices of bread over. Cucumber side will form outside of sandwich.
- Spread half the slices of bread, on the non-cucumber side, evenly with reserved salmon filling. Then place another slice of bread, cucumber facing up, on top of filling. Gently cut off crusts and cut sandwiches into triangle halves. Repeat with remainder of bread and salmon. Transfer to a serving tray and enjoy.
Drink Pairings
Smoked Salmon & Cucumber Salad with Sriracha Aioli
Ingredients
Serves 3 to 4
Sriracha Aioli, make ahead, recipe follows
4 oz (125 ml) cream cheese, softened
2 garlic cloves, chopped
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
salt and pepper, to taste
2 English cucumbers, thinly sliced lengthwise into strips
7 oz (200 g) thinly sliced smoked salmon, cut into roughly 4-in (10 cm) strips
½ cup (125 ml) Pickled Onions, make ahead, recipe follows
½ cup (125 ml) lukewarm water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) table salt
½ cup (125 ml) apple cider vinegar
1 red onion, thinly sliced
1 to 2 tbsp (15 to 30 ml) capers, to taste
¼ cup (60 ml) fresh dill leaves
½ cup (125 ml) curly endive leaves
Instructions
- TO MAKE SRIRACHA AIOLI: Using a hand blender or food processor, blend all ingredients until smooth. Use immediately or store in an airtight container and refrigerate for up to 3 days. Makes about ¾ cup (175 ml)
- Spoon 2 tbsp (30 ml) Sriracha Aioli onto each serving plate. Roll cucumber into curls and arrange over aioli.
- Make smoked salmon rosettes by stacking roughly 3 to 4 smoked salmon strips on top of each other, about ½-in (1.25 cm) askew. Roll from one end to the other. Using a sharp knife, carefully cut rolled salmon in half. Placing cut edge on plate, lightly flare out top edges of rolled salmon halves into rosettes. Place as desired around cucumber curls.
- Top with Pickled Onions and capers to taste, then garnish with dill and curly endive as desired.
- TO MAKE PICKLED ONIONS: In a large non-reactive bowl, stir together water, sugar, salt and vinegar until sugar is dissolved. Add onion and mix well. Cover and refrigerate for at least 1 hour before serving. Will keep in refrigerator in an airtight non-reactive container for up to 1 week. Makes about 1 cup (250 ml)
- Using a piping bag or squeeze bottle, pipe remaining Sriracha Aioli around salad to decorate.
Drink Pairings
Tuna Sushi Cones
Ingredients
Serves Serves 2
1 cup (250 ml) uncooked sushi rice
1¼ cups (310 ml) water
2 tbsp (30 ml) rice vinegar
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) salt
10 oz (284 g) raw sushi-grade tuna, diced
2 green onions, trimmed and diced
1 tbsp (15 ml) mayonnaise
½ tbsp (7 ml) Sriracha, or to taste
½ tsp (2.5 ml) sesame oil
5 full sheets soy paper*, cut in half
1 cup (250 ml) sliced cucumber
1 avocado, sliced
1 medium carrot, thinly sliced
1 cup (250 ml) pea shoots
soy sauce, to serve
wasabi, to serve
Instructions
- In a fine mesh strainer, rinse uncooked rice under cold water until water runs clear. Transfer to a medium saucepan and add 1¼ cups (310 ml) water. Bring to a boil, then reduce heat to low, cover and cook for 20 minutes. Rice should be tender and have absorbed all the water. Leave lid on for 10 minutes after water is absorbed to steam rice. Transfer to a non-reactive dish and let cool until cool enough to handle.
- In a heatproof bowl, combine vinegar, sugar and salt. Microwave on high for 30 seconds, or until sugar and salt have completely dissolved. Pour over rice and gently mix to incorporate. Set aside.
- In a medium bowl, mix together tuna, green onions, mayonnaise, Sriracha and sesame oil. Set aside.
- Place half a soy paper sheet on a dry, flat surface with the long side parallel to you. Wet hands and spoon about 2 tbsp (30 ml) rice into one hand. Pat rice down evenly on left half of soy paper; it should make about a 2-in (5 cm) square.
- Place 1 tbsp (15 ml) tuna mixture on top of rice with some cucumber, avocado, carrot and a few pea shoots. Fold the bottom left corner over towards the centre of the top edge of the sheet, to form a triangle. Take the triangle and roll it in the same direction of the first fold, rolling it up to form a cone. Repeat with remaining ingredients. Serve immediately with soy sauce and wasabi.
- * Can substitute 5 full sheets nori, cut in half, if desired. Toast nori before using. Preheat oven to 400 F (200 C), and place nori on a baking sheet. Transfer to oven for 1 minute, then remove and let cool.
Drink Pairings
Bánh Xèo served with Nuóc Chấm
Ingredients
Serves 6
7 oz (200 g) Bánh Xèo pancake flour*
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) table salt
1 x 400 ml (14 oz) can coconut milk
1 cup (250 ml) warm water
2 green onions, trimmed and thinly sliced
8 oz (250 g) pork belly, cut into ½-in (1.25 cm) thick strips
¾ tsp (4 ml) table salt
1 cup (250 ml) raw shrimp, peeled and deveined
1 large onion, thinly sliced
1 tbsp (15 ml) chopped garlic (optional)
4 tbsp (60 ml) vegetable oil, divided
1½ cups (375 ml) bean sprouts, divided
6 tbsp (90 ml) cooked mung beans, divided (optional)
1 head green leaf or Boston lettuce, whole leaves separated, washed and dried
1 bunch mint, washed and dried
1 bunch cilantro, washed and dried
1 bunch Vietnamese perilla (optional), washed and dried
* Available at Asian grocery stores. If you can’t find it, combine 1/3 cup (75 ml) rice flour, ¼ cup (60 ml) all-purpose flour and 3 tbsp (45 ml) cornstarch. All flours must be spooned to measure; total weight should be 7 oz (200 g).
Nuóc Châ´m, make ahead, recipe follows, to serve
3 tbsp (45 ml) sugar
⅔ cup (150 ml) lukewarm water
¼ cup (60 ml) freshly squeezed lime juice
¼ cup (60 ml) fish sauce
1 garlic clove, finely chopped (optional)
1 small red Thai chili, thinly sliced
Instructions
- In a large bowl, mix together Bánh Xèo flour, turmeric and salt. Add coconut milk and warm water and whisk until batter is smooth and there are no lumps. Stir in green onion. Cover and let rest for 1 hour, if possible.
- Season pork belly with salt. In a large skillet over high heat, fry pork until edges are brown, about 3 to 5 minutes. Remove from heat and transfer to a plate, reserving skillet with rendered fat for next step. Set aside.
- In same skillet, fry prawns in rendered pork fat for about 1 minute per side. Transfer prawns to a separate plate and set aside, again reserving skillet for next step.
- In same skillet, fry onions and garlic, if using, over medium-high heat until translucent. Remove from heat and add to cooked pork.
- Give batter a quick stir to integrate ingredients. In a 10-in (25 cm) non-stick skillet or crêpe pan, heat 2 tsp (10 ml) oil over medium-high heat. Using a ladle, pour ½ cup (125 ml) batter into hot skillet and carefully but quickly swirl skillet to evenly distribute batter over surface.
- Spread 1/6 of pork and onion mixture onto ½ of crêpe. Add 1/6 of prawns over top. Sprinkle over 1 tbsp (15 ml) mung beans, if using, and about ¼ cup (60 ml) bean sprouts over filling. Cover skillet, reduce heat to medium and cook for 5 minutes. Remove lid, increase heat to medium-high and continue cooking for another 3 to 5 minutes to allow bottom of crêpe to crisp up slightly. Fold crêpe in half over filling and transfer to serving plate. Repeat with remaining ingredients.
- Serve with whole lettuce leaves, mint, cilantro and perilla, if using, alongside. To eat, tear or cut pieces of crêpe, wrap up with lettuce and herbs and dip in Nuóc Châ´m.
- To prepare Nuóc Châ´m, In a small bowl, combine sugar and water and stir until dissolved. Add lime juice, fish sauce, garlic, if using, and chili and stir to combine. Makes 1¼ cups (310 ml)
Drink Pairings
Crispy Salmon Bites
Ingredients
Serves 4 to 6 as an appetizer
6 tbsp (90 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
2 tsp (10 ml) grated ginger
2 to 3 tsp (10 to 15 ml) chili oil, or to taste
1½ lbs (750 g) salmon, skin and pin bones removed, cut into 8 cubes*
salt and pepper, to taste
2 tbsp (30 ml) vegetable oil, divided
1 jalapeño or serrano chili, thinly sliced
8 standard round sheets rice paper
1 green onion, trimmed and thinly sliced
1 tsp (5 ml) toasted sesame seeds
Instructions
- In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, ginger and chili oil.
- Place salmon in a medium bowl. Season to taste with salt and pepper, then add 2 tbsp (30 ml) of soy sauce-vinegar mixture. Reserve remaining mixture for dipping. Let salmon marinate at room temperature for 10 minutes.
- Heat a medium non-stick pan over high heat and add 1 tbsp (15 ml) oil. Sear salmon for 1 to 2 minutes per side, or just until golden brown; it does not need to be cooked all the way through at this point. Set salmon aside and wipe out pan.
- To assemble, arrange salmon, jalapeño or serrano chili, rice paper and a bowl filled with warm water on your work surface.
- Dip rice paper in water to wet it all over. Lay rice paper on a cutting board or counter and let it soften. Place 1 piece of salmon and 1 piece of jalapeño or serrano chili in centre of paper and fold left and right sides in toward the centre, then roll up twice. Trim off any excess paper. Repeat with remaining ingredients.
- Heat non-stick pan over medium-high heat and add remaining 1 tbsp (15 ml) oil to pan. Fry salmon bites for about 1 to 2 minutes per side, until crisp and golden brown. Cut one open to check for doneness.
- Transfer to a serving platter and garnish with green onion and sesame seeds. Serve with reserved dipping sauce.