HALIBUT WITH SPICY STRAWBERRY SALSA
Ingredients
Serves 2
2 cups (500 ml) strawberries, trimmed and diced
¼ cup (60 ml) diced red onion
⅓ cup (75 ml) loosely packed basil leaves, chopped
¼ cup (60 ml) loosely packed mint leaves, chopped
1 jalapeño, seeded and finely diced
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
2 x 6 oz (180 g) halibut fillets, skin-on
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 lime, halved
Instructions
- Preheat oven to 400 F (200 C).
- In a medium bowl, stir together strawberries, onion, basil, mint, jalapeño, vinegar and olive oil. Set aside.
- Pat fish dry with a paper towel and season liberally with salt and pepper. Heat grapeseed oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay fish in pan, skin side down. Reduce heat to medium, and cook until a golden brown crust forms on skin, about 1 minute. Flip fillets over and cook for another minute before placing in oven to roast until fish is opaque in centre and flakes easily, 3 to 4 minutes. Remove fish from oven and add to stovetop over medium-low heat. Add butter to pan and allow to melt while squeezing lime over fish. Using a spoon, baste each fillet with buttery juices for about 1 minute. Transfer fish to serving plates.
- Season strawberry salsa to taste with salt and pepper before spooning over fish.
Drink Pairings
STRAWBERRY, SPINACH AND GOAT’S CHEESE TART
Ingredients
Serves 6
3 large eggs, divided
1 tbsp (15 ml) water
1 lb (500 g) ready-made puff pastry, thawed
1 tsp (5 ml) grapeseed oil
5 oz (140 g) baby spinach
salt and pepper, to taste
1 large egg yolk
¼ cup (60 ml) crème fraîche or sour cream
4 oz (125 g) goat’s cheese, crumbled
4 to 8 large strawberries, halved
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, make an egg wash by whisking together 1 egg and water until well combined. Set aside.
- On a lightly floured work surface, roll puff pastry into a 9 x 9-in (23 x 23 cm) square and place on prepared baking sheet. With a sharp pairing knife, score a ½-in (1.25 cm) border inside from edge of pastry, taking care not to cut completely through. Prick pastry all over inside border with fork. Brush surface of pastry with a light coating of egg wash and bake until puffed and starting to brown, 15 to 18 minutes. Gently push down base inside border and set pastry shell aside while making filling.
- Warm oil in a frying pan over medium heat. Add a handful of spinach and a pinch of salt and pepper. Cook, stirring often, until just wilted. Continue adding handfuls of spinach, until all spinach is wilted. Remove pan from heat and set aside.
- In a large bowl, whisk together remaining 2 eggs, egg yolk, crème fraîche and a pinch of salt and pepper. Stir in wilted spinach before spooning mixture into pastry, taking care that filling does not flow over pastry boarder. Arrange chunks of goat’s cheese and strawberries over filling. Return tart to oven and cook until filling is set, 15 to 20 minutes. Let tart cool for 10 minutes before slicing and dividing among serving plates. Enjoy warm.
Drink Pairings
ROASTED ASPARAGUS AND STRAWBERRY SALAD
Ingredients
Serves 6
3 x ½-in (1.25 cm) thick slices of pancetta, diced
1 tbsp (15 ml) orange marmalade
2 tbsp (30 ml) balsamic vinegar
3 tbsp (45 ml) olive oil, divided
1 tbsp (15 ml) fresh tarragon leaves, chopped
30 fresh asparagus spears, trimmed
salt and pepper, to taste
½ lb (250 g) strawberries, trimmed, thinly sliced
4 oz (125 g) crumbled feta cheese
Instructions
- Preheat oven to 425 F (220 C). Line a rimmed baking sheet with tinfoil and set aside.
- Place pancetta in a large frying pan over medium heat. Cook, stirring often, until crispy, about 8 to 10 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Don’t clean out frying pan.
- Add marmalade to frying pan and place back over medium heat. Stir with a wooden spoon until marmalade is melted. Add balsamic vinegar and stir to release any brown bits from bottom of pan. Remove from heat and whisk in 2 tbsp (30 ml) oil and tarragon until dressing is emulsified. Thin with a teaspoon of water, if desired. Set aside.
- Spread asparagus in a single layer on prepared baking sheet before drizzling with remaining oil, season with salt and pepper. Roast asparagus until crisp-tender, about 7 to 10 minutes.
- Toss strawberries in dressing to coat. Set aside.
- Transfer asparagus to a serving platter. Spoon strawberries over asparagus and drizzle with any remaining dressing. Garnish with pancetta, feta cheese and a good pinch of pepper. Serve while warm.
Drink Pairings
SALMON WITH GRILLED VEGETABLES AND GARLIC YOGURT SAUCE
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 lemon, zest and juice
dill sprigs for garnish
GRILLED VEGETABLES:
1 green zucchini, cut into ½-in (1.25 cm) slices
1 bunch asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
GARLIC YOGURT SAUCE:
½ garlic clove, minced
¾ cup (175 ml) full-fat yogurt
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) chopped dill
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium-high heat.
- Dry salmon fillets thoroughly, coat with olive oil and season with salt and pepper. Grill salmon on one side for 3 to 4 minutes, or until it comes away from grill. Flip salmon once and grill on other side for 3 to 4 minutes, or until it comes away from grill. Do not move salmon around while cooking.
- Serve salmon on top of Grilled Vegetables, with a squeeze lemon juice and drizzle of Garlic Yogurt Sauce over top. Garnish with dill. Serve with additional Garlic Yogurt Sauce.
- To make GRILLED VEGETABLES: Preheat barbecue or grill pan to medium-high heat.
- Toss zucchini and asparagus with olive oil and season with salt and pepper. Grill zucchini for about 3 minutes on each side, or until cooked through. Grill asparagus for 3 minutes, then turn over and grill for another 2 to 3 minutes, or until cooked through.
- To make GARLIC YOGURT SAUCE: In a bowl, mix all ingredients together. Can refrigerated for up to 1 week.
Drink Pairings
SALMON AND ASPARAGUS QUICHE
Ingredients
Serves 6 to 8
2 cups (500 ml) whipping cream
4 eggs
2 egg yolks
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) pepper
1 tbsp (15 ml) dill, chopped
1 tbsp (15 ml) chives, chopped
1 tbsp (15 ml) lemon zest
⅓ package phyllo pastry, defrosted
½ cup (125 ml) butter, melted
1 lb (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1-in (2.5 cm) pieces
Instructions
- Preheat oven to 350 F (180 C).
- Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest together. Set aside.
- Line a 9-in (23 cm) fluted quiche pan with phyllo dough. Brushing phyllo with melted butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet.
- Lay salmon and asparagus in quiche pan. Cover with custard, leaving ¼-in (0.5 cm) of space from top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jiggly in middle and crust is golden. Cool for at least 20 minutes before eating.
Drink Pairings
TERIYAKI SALMON RICE BOWL
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
salt and pepper, to taste
1 cup (250 ml) teriyaki sauce, divided
1 cup (250 ml) chopped kale, blanched and kept warm
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
1 cup (250 ml) shiitake mushrooms, stems removed (halved, or sliced if mushrooms large)
4 cups (1 L) cooked brown rice, hot (cooked according to package directions)
½ cup (125 ml) shelled edamame beans, blanched and kept warm
¼ cup (60 ml) green onions, thinly sliced
1 tbsp (15 ml) toasted black sesame seeds
Instructions
- Preheat oven to 325 F (170 C).
- Place salmon portions on a parchmentlined baking sheet. Season with salt and pepper and spread 1 tbsp (15 ml) of teriyaki sauce on each piece. Bake for 10 to 15 minutes, or until desired doneness.
- Toss kale with sesame oil, set aside.
- In a medium frying pan, melt butter over medium heat. Sauté mushrooms with salt and pepper, to taste. Cook until fully cooked through, about 5 minutes. Then add 1 tbsp (15 ml) of teriyaki sauce and mix. Keep warm.
- In each serving bowl, add 1 cup (250 ml) of rice, 1 piece of salmon, then divide kale, mushrooms and edamame beans. Drizzle with remaining teriyaki sauce and garnish with green onions and black sesame seeds.
Drink Pairings
LEMONGRASS BEEF LETTUCE WRAPS
Ingredients
Serves 4 to 6
1 lb (500 g) extra-lean ground beef
2 garlic cloves, chopped
1 shallot, chopped
1 stalk lemongrass, finely chopped
2 limes, juiced
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) sugar
1 small bunch mint, roughly chopped
4 stalks green onions, chopped
½ bunch cilantro, roughly chopped
3 bird’s eye chilies, finely chopped (adjust amount according to taste)
3 heads baby gem lettuce, leaves separated and washed
2 limes, quartered
Instructions
- Heat a large sauté pan over mediumhigh heat. Add beef and spread it evenly over pan, brown it on one side. Stir beef and break it up into small pieces. Add garlic, shallot and lemongrass. Cook until all liquid has evaporated from pan. Drain off excess fat and put the pan back on the heat.
- Add lime juice, fish sauce and sugar, cook for another 2 minutes, then remove from heat. Add mint, green onions, cilantro and chilis. Make sure to wash hands thoroughly after handling chilis. Serve with lettuce leaves to make lettuce wraps. The lime wedges can be squeezed over each beef wrap to taste.
Drink Pairings
GRILLED LAMB CHOPS WITH SALSA VERDE AND CREAMY FETA SAUCE SERVED WITH CHOPPED SALAD
Ingredients
Serves 4
4 tbsp (60 ml) extra-virgin olive oil, divided
2 garlic cloves, roughly chopped
1 sprig rosemary, leaves removed from stem and crushed
12 lamb loin chops
salt and pepper, to taste
8 pieces pita bread
SALSA VERDE:
1 bunch parsley, washed, picked from stems and finely chopped
¾ cup (175 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
salt and pepper, to taste
1 lemon, zest and juice
1 tbsp (15 ml) capers
1 tsp (5 ml) dried oregano
1 small fresh chili, chopped finely (optional, adjust to taste)
CREAMY FETA SAUCE:
½ cup (125 ml) feta cheese, crumbled
½ cup (125 ml) full-fat Greek yogurt
1 garlic clove, finely minced
1 pinch dried oregano, crushed
1 tsp (5 ml) chives, finely chopped
salt and pepper, to taste
CHOPPED SALAD:
1 large tomato, cut into medium sized pieces
½ long English cucumber, cut into medium sized pieces
¼ red onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium heat.
- Mix 2 tbsp (30 ml) olive oil, garlic and rosemary together. Toss with lamb chops and let sit for 10 minutes. While lamb sits, prepare Chopped Salad, recipe follows.
- Season lamb chops with salt and pepper then grill for 5 to 8 minutes on each side. Remove from grill and grill pita bread for 30 seconds to 1 minute on each side, just until light golden brown and soft. Drizzle bread with 2 tbsp (30 ml) olive oil.
- Divide lamb chops on serving plates, drizzle with Salsa Verde on top. Serve with extra Salsa Verde, Creamy Feta Sauce, pita bread and Chopped Salad.
- To make SALSA VERDE: In a mixing bowl, combine all ingredients together. This sauce can be kept up to 1 week refrigerated and tastes better after sitting overnight. Prepare it in advance for a quick and easy meal.
- To make CREAMY FETA SAUCE: In a mixing bowl, combine all ingredients together. This sauce can be kept up to 3 days refrigerated. Prepare it in advance for a quick and easy meal.
- To make CHOPPED SALAD: In a salad bowl, mix all ingredients together, adjust seasoning and serve.
Drink Pairings
HALIBUT EN PAPILLOTE
Ingredients
Serves 4
1 cup (250 ml) ponzu sauce (or 1 cup (250 ml) soy sauce with 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) lime juice)
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
1 green zucchini
1 yellow zucchini
1 large carrot, peeled
1 tsp (5 ml) salt
1 pinch pepper
4 large pieces parchment paper
1½ lb (750 g) halibut fillet, cut into 4 portions (can substitute any white fish)
1 cup (250 ml) shiitake mushrooms, stems removed
red chilies, sliced, for garnish (optional)
2 green onions, sliced thinly
1 small handful cilantro, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a small saucepan, bring ponzu sauce and sugar to a boil. Reduce by half and mix in sesame oil, set aside.
- Using a vegetable spiralizer, spiral zucchini and carrot. If you do not have one, julienne vegetables. Mix vegetables together and season with salt and pepper. Divide vegetables into 4 portions and place each portion on a piece of parchment paper. Top with a piece of halibut, the shiitake mushrooms and 2 tbsp (30 ml) of ponzu sauce.
- Fold each parchment paper in half and seal edges to make a package and place packages on a baking tray. Bake for 15 minutes. Remove packages from oven and open them up. Drizzle with another tsp (5 ml) of sauce and garnish with chilies, green onion and cilantro.
Drink Pairings
KOREAN SHRIMP BARBECUE BOWL
Ingredients
Serves 4
vegetable oil, for frying
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) grated ginger
3 tbsp (45 ml) tamari
3 tbsp (45 ml) gochujang (Korean chili paste)
1½ tbsp (22 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) toasted sesame oil, divided
1 tbsp (15 ml) clover honey
⅔ cups (150 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
¾ cup (175 ml) cold water, plus extra
1½ lbs (750 g) large shrimp, peeled and deveined
1 lb (500 g) shiitake mushrooms, trimmed and thickly sliced
10 oz (310 g) fresh spinach
salt and pepper, to taste
4 cups (1 L) cooked brown jasmine rice
1½ cups (375 ml) fried chow mein noodles
1 large carrot, cut into matchsticks
¾ cup (175 ml) shredded purple cabbage
2 green onions, trimmed and thinly sliced
1 cup (250 ml) mung bean sprouts
1 cup (250 ml) prepared kimchi
4 sunny side up fried eggs (optional)
toasted sesame seeds, for garnish
Instructions
- Heat several inches of oil in a heavy-bottomed, large saucepan to 350 F (180 C) on a deep fat-frying thermometer.
- In a large bowl, mix together garlic, ginger, tamari, gochujang, rice vinegar, 1 tbsp (15 ml) sesame oil and honey. Set aside.
- In a medium bowl, whisk flour, cornstarch and water until combined, a few lumps of flour can remain in batter. Add shrimp and toss to coat. Working in batches, fry shrimp in hot oil until golden and cooked through, about 4 to 6 minutes. Drain on baking tray covered with paper towels. Once all shrimp are cooked, add to bowl with sauce and toss well.
- Warm remaining sesame oil in a large skillet or frying pan over medium heat. Add mushrooms, spinach and a pinch of salt and pepper. Cook until spinach is wilted and mushrooms start to brown, about 8 minutes. Remove from heat and season to taste with additional salt and pepper, if needed.
- To serve, divide warm cooked rice among serving bowls. Top with saucy fried shrimp and cooked spinach and mushrooms. Add chow mein noodles, carrots, cabbage, green onions, bean sprouts and kimichi. Top with a fried egg, if using, garnish with toasted sesame seeds. Drizzle bowls with any remaining spicy shrimp sauce, if desired.