Ingredients
1 pound skinless salmon fillet, finely chopped
4 green onions, finely chopped
2 tablespoons fresh dill, finely chopped
1 tablespoon Dijon mustard
2 teaspoons lemon zest
1 tablespoon lemon juice
1 egg white, slightly beaten
1/2 cup dry breadcrumbs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
4 soft rolls, split, toasted, and buttered
4 butter lettuce leaves
Sweet potato chips
2 small sweet potatoes, peeled and sliced ⅛-inch thick
2 tablespoons canola oil for frying
Sea salt and freshly ground pepper, to taste
Red pepper mayonnaise
1/2 cup mayonnaise
1/4 cup chopped roasted red peppers
1 teaspoon fresh lemon juice
Preparation
For salmon, in large bowl, combine salmon, onion, dill, Dijon, lemon zest and juice, egg white, breadcrumbs, salt and pepper. Form mixture into four 3/4-inch thick patties. Chill for 30 minutes.
For mayonnaise, combine ingredients in small bowl and mix well. Cover and chill.
For sweet potato chips, preheat air fryer to 350°F, lightly coat air-fryer basket with cooking spray. Place just enough of the sweet potatoes in the basket to form a single layer and cook until crispy, about 15 minutes. Remove and sprinkle with sea salt and set aside.
Preheat air fryer to 400°F. You don’t want to overcook your salmon burgers. We recommend that you serve this salmon medium in the middle, as overcooking the salmon will result in dry patties. Air fry for 10-12 minutes per side to get tender, flaky, perfectly cooked salmon patties.
To assemble, place lettuce on bottom roll, top with salmon burger, sweet potato chips and red pepper mayonnaise. Cover with top. Serves 4.
]]>Dill-cured salmon with potato cakes and lemon cream
1 (2 pound) centre-cut piece salmon (our sockeye salmon works well)
½ cup sugar
½ cup kosher salt
1 bunch fresh dill, coarsely chopped, plus more for garnishPotato cakes
2 large red potatoes, peeled
Kosher salt and freshly ground pepper, to season
2 tablespoons canola oilLemon cream
½ package cream cheese
2 tablespoons 35% cream
2 teaspoons grated lemon zestFor lemon cream, in small bowl, combine all ingredients. Cover and chill until ready to use, up to 1 day.
To cure salmon, rinse and pat dry. In medium bowl, combine sugar and salt and rub entire salmon generously, front and back; sprinkle with dill. Wrap tightly with several layers of wrap. Place in shallow glass dish and weigh down with another heavy dish or pan. Let fish cure in refrigerator 2 days, turning over after 24 hours. To serve, remove fish from wrapping and thoroughly rinse. Set aside.
For potato cakes, grate potatoes and place in clean kitchen towel. Squeeze out excess moisture; season with salt and pepper. Heat nonstick skillet over medium heat. Add small mounds of potatoes to skillet. Cook 2 minutes per side. Remove and place on parchment-lined baking sheet. Potato cakes can be warmed in 350°F oven for 10 minutes prior to serving.
To serve, top potato cakes with a dollop of lemon cream and slices of cured salmon. Serves 8.
To make the broth
Place 2 pounds fish bones, 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, 1 bay leaf, and ½ tablespoon black peppercorns in large pot, add enough water to cover bones, bring the pot to boil. Once boiling, reduce heat to simmer and cook two hours. During this time, skim off any foam that rises to the surface. After two hours, strain the broth through a cheesecloth-lined colander and discard the bones. Season the broth to taste with salt and pepper.
Now make the Salmon and Potato Soup
Ingredients:
2 salmon filets, with skin
4 cloves garlic, minced
1 lemon, juiced
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
2 tablespoons capers, drained
2 tablespoons butter
Instructions:
Preheat oven to 400 degrees F. Cut two large pieces of parchment paper and set aside.
In small bowl, mix garlic, lemon juice, olive oil, paprika, oregano, salt, and pepper. Place salmon filets on one piece of parchment paper. Drizzle with garlic and lemon mixture. Sprinkle with parsley, capers, and drizzle butter.
Top with other parchment paper and fold the edges together to form a sealed pouch. Place the pouch on a baking sheet and bake for 15-20 minutes, or until the salmon is cooked through.
Serve the salmon in the parchment pouch wrapped with a ribbon or kitchen string, or carefully slide onto a plate. Enjoy!
]]>Ingredients:
Instructions:
Thaw shrimp in cold water. Set shrimp in favourite dish along with your cocktail sauce.
Enjoy as an appetizer.
]]>1 5/6oz lobster tail or 200 grams lobster meat
1 can Bar Harbor Lobster Bisque
Cook lobster tail, (bake, broil or boil). Chop lobster tail meat in small chunks or slices and put in sauce pan. On medium, add can of lobster bisque to lobster meat in sauce pan. Stir until ready to your preference. Add salt & pepper to taste (optional).
Try king crab meat as a substitute. Serve with a crusty garlic bread and veggies.
]]>Recipe created by Winnipeg Chef Karen Peters
Ingredients
0.5 pound clam meat
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
6 sprigs fresh thyme leaves
2 bay leaves
3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
2 cups heavy cream
1/4 teaspoon freshly ground black pepper
Salt
6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
1/4 cup minced parsley leaves
1/4 cup finely chopped chives or green onions
Directions
In a large stockpot, add clam meat & juice, cover and cook for 5 minutes. Set clams and broth aside.
In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and clam meat & broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in heavy cream and season with pepper and salt, if necessary.
Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.
1 oven ready whitefish
2 cups zucchini sliced
2 tomatoes quartered
1 onion sliced
1 tblsp soy sauce
1 tblsp mustard
3 tblsp heavy cream
olive oil
lemon slices
fresh herbs
Enjoy this hot hearty meal with rice or garlic roasted potato and a crusty bread.
200-300 g lobster meat
2 cups cheddar cheese shredded
1/2 cup gruyere cheese shredded
1/2 cup parmesan cheese grated
1/2 cup Panko bread crumbs
200 g butter
3 tblsp flour
2.5 cups of milk
1 tsp salt
1/2 tsp garlic powder
pepper to taste
300 g macaroni pasta cooked
fresh herbs like parsley optional
Cook lobster to preference. Heat oven to 400 degrees. Melt butter, add flour & stir until thick texture. Whisk in milk to maintain thick sauce. Stir in cheeses & crumbs & reserve a small amount for the top. Add spices to sauce. Stir in macaroni, lobster and then transfer to a baking dish, prep with cooking spray. Sprinkle remaining cheese & bake until golden for about 20-25 minutes. Garnish & serve.
Serve with garlic toast. Adjust amount and texture of lobster for more preferred results.
]]>Beer and White Cheddar Mussels
1 lb fresh mussels, cleaned
1 finely diced shallot
2 tbs butter
1 beer
2 cloves garlic, minced
2 cups shredded white cheddar
1 tbs corn starch
1 tbs Dijon mustard
white pepper, to taste
1/2 tsp ground nutmeg
salt, to taste
Options: chopped peppers, sautéed mushrooms, microgreens, etc.
For the sauce;
Sauté the shallot in butter until translucent. Add the minced garlic. Toss the corn starch with the white cheddar. The starch allows you to prepare the sauce without lumps. Add the beer and when simmering, add the white cheddar slowly. Add the remaining ingredients. Bring to a good simmer and add the mussels. Stir and cover with the lid. Cook for 5+ minutes, or until the mussels open. Stir and serve in a large serving bowl.
Enjoy with toasts or crisp fries. Visit KarenFood the Blog for more enticing summer treat ideas!
]]>Blackened Grilled Salmon
1 filet Salmon or 2-4 tail or centre cuts
1 tbs smoked paprika
1 tsp cayenne (to taste)
1 tbs fresh thyme leaves, chopped
1 tbs fresh oregano, chopped
1 tsp sea salt (or kosher)
3-4 tbs canola oil or olive oil
2 lemons, zested and juiced
Mix spices and salt together in a small bowl. Place mixture on a plate and coat the salmon portions, flesh side only.
Prepare cedar planks for grill or heat cast iron skillet. Or try a grill sheet and add a bit of oil to the sheet.
Place salmon, flesh down, on the pan or grill sheet and cook for 2-3 minutes. Turn and cook until the skin becomes crispy. About 5 minutes.
Serve immediately with lemon zest and lemon juice.
The summer grill time adventures are super tasty with KarenFood. Visit the blog for more fun & flavourful food delights!
]]>Seared Sockeye Salmon Steaks
2 steaks sockeye salmon
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to cook or grill, Put 2 tablespoons oil in a pan on a high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat medium flame and cook for 5 minutes on one side, then 5 minutes on the other.
Try with a salmon fillet as an alternative. For more exciting grilling tips & recipes, visit KarenFood, the Blog!
]]>Minced Pickerel or Minced Whitefish Fish Tacos
Serves 2-4
1lb minced pickerel or 1lb minced whitefish
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)
and
1 thinly sliced red onion
sour cream
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema or mayonnaise
Warmed corn tortillas (toasted for a few minutes)
Prepare all of the dishes for the taco and then sauté fish in a bit of olive oil 3 -4 minutes. Season with salt & pepper as desired. Assemble tacos and enjoy!
Summer Salsa Mexicana (served with toasted tortillas)
Makes about 2 cups
Ingredients:
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt
Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
This recipe is variation on Karen's Pickerel Fillet Fish Tacos. Experiment with these ingredients to get the taste you love! For more ideas for your taco adventures, visit KarenFood, the blog!
]]>
One simple method of cooking and marinating salmon is with an easy teriyaki marinade.
½ cup good soy sauce
½ cup Mirin (Japanese cooking wine)
¼ tsp ground white pepper
drizzle sesame oil
1 tsp sugar
2-4 Salmon filets or steaks
Mix teriyaki sauce together and marinate salmon for a couple of hours. Place on hot grill, turning after two minutes for grill marks and flipping two minutes later, depending on the thickness of the fish.
For more hot off the grill & melt in your mouth recipes, visit KarenFood the Blog!
]]>2 lbs Mussels
1/4 oil
1 onion, chopped and blended
20 curry leaves
6 green chillies, slit, or favourite chilli
10 small cloves of garlic, smashed or in blender with onions
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala
1 1/2 cups coconut milk
1/2 tsp salt to or to taste
2 tsp ginger slices
In a large pot with a lid heat the oil and add the onions, smashed garlic, curry leaves, spices, and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the coconut milk and cook through. Then add the mussels, stir, and cook 3-5 minutes, or until all have opened. Serve immediately with Sweet potato fries or potato fries.
Gather around the warmth & flavour of this mouth watering dish. Serve as an appetizer or as a light supper on a cold, spring evening. For more warm variations on kerala dishes, please visit KarenFood the Blog!
]]>
1 lb minced pickerel
1 tsp Italian seasoning
1 tsp garlic salt
salt & pepper to taste
olive oil
2 cups tomato sauce
fresh basil (optional)
Blend seasonings and minced pickerel. Use a deep pan to pan fry fish mixture in oiled pan on med high heat for about 4-6 minutes or until cooked throughout. Add tomato sauce, stir mixture for about 3-5 minutes on med high heat. Add to pasta.
Go Local! Try with local pasta, sauces & seasonings. Try with minced garlic, chopped onion & fresh herbs. Minced pickerel is a great substitute for beef in your pasta dish!
]]>Easy Crab Bisque
1 onion, finely sliced
2-4 cloves garlic, minced
2 cups chopped tomatoes
2 cups vegetable stock
1 cup cream
good pinch saffron
2 cups white wine
½ cup basil
salt and pepper, to taste
dried chilies, to taste
1 cup chopped crab meat
Sauté onions and garlic until soft in a large pot. Add tomatoes and all ingredients except for the crab meat. Cook until soft and then remove from heat and purée using an immersion blender. Return pot to heat and add chopped crab meat. Bring to boil and simmer until serving.
For more warm, friendly hugs via recipes, visit KarenFood the Blog!
]]>1 Atlantic salmon fillet (either skin on or off)
1-2 tbsp Ras El Hanout spice blend
1 tbsp olive oil
1 tbsp honey (or substitute with maple or birch syrup)
Place fillet on sheet pan on parchment paper. Mix olive oil, spice blend & honey and rub mixture on the salmon fillet. Bake uncovered 18-22 min or until cooked throughout in pre-heated oven at 400 degrees. Portion and serve.
Try without a sweetner for a delicious no sugar added option or substitute with your favourite sugar alternative. Ras El Hanout is prepared by our local chef KarenFood and you can find out more about this amazing blend on her blog.
]]>
1 tuna steak
½ cup ground nori sheet
sesame oil
sea salt, to taste
white pepper, to taste
Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce.
Easy, breezy spring time recipes available at KarenFood, the Blog!
]]>4 cups mashed potatoes
1 small minced onion
1 egg
1 can (397g) Chicken Haddie (drained)
salt & pepper to taste
1 tsp thyme
1/2 cup bread crumbs
Combine mashed potatoes, Chicken Haddie, onion, egg, bread crumbs & spices. Form patties & coat with more bread crumbs if desired. Pan fry in a small amount of cooking oil (great with coconut oil) on med-high heat until golden brown (about 3 to 4 minutes each side). Serve with tartar sauce or ketchup.
Try sage or marjoram or Ras El Hanout for spice alternates!
]]>
Toss vegetables together with duq'qah and salt and lightly coat with olive oil. Add to air fryer basket and set for 400 degrees for 12-14 minutes. Butterfly lobster tails and air fry on 390 degrees for 7-9 minutes.
Or in the oven, set oven to 375ºF. Toss vegetables, oil, and seasoning ingredients together. Spread out on a baking sheet with a silpat or parchment paper. Bake for 30-35 min or until reached desired texture. On a separate pan, cover butterflied lobster tails and bake for about 20-25 min. or until meat is cooked evenly.
Serve with melted butter. Locally made, Duq'qah seasoning has no added salt, no msg, and no added sugar. Try adding a sprinkle of pink Himalayan sea salt to top off. Mix and match your vegetables to your liking. Enjoy more zesty recipes at KarenFood, the blog!
]]>
1 lb whitefish fillets, y-bone removed optional
2 tbs Turkish Baharat
3 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper
Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a shallow pan. Place whitefish in pan and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4-6 minutes a side on a very hot BBQ grill or pan fry in hot skillet.
To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
Try with pickerel or snapper fillets, or shrimp, the Turkish Baharat seasoning is a quality blend of spices, with no msg, no sugar, no added salt and is local. It is also excellent with beef and chicken. Visit KarenFood for the whole scoop!
]]>
Sushi grade fish (tuna, grouper, snapper, etc), enough per person (1/4lb)
Sushi rice, enough for 1 cup cooked per bowl
Korean dipping sauce (below)
Shredded cucumber
Shredded carrot
Shredded Daikon
Side dishes (kimchis, fried mushrooms, chopped green onions, etc.)
Basket of lettuce leaves (Boston bib, romaine)
Basket of fresh herbs (cilantro, mint, basil, etc)
In each bowl, place rice, sliced fish, cucumber, carrot, and daikon. Stir in desired amount of dipping sauce. Make wraps with lettuce leaves, ingredients in bowl and fresh herbs.
For more exciting recipes, please visit KarenFood, the blog.
]]>1 shallot minced
1 tbs olive oil
1 chopped tomato (a wide variety available now in season at Fertile Farm at St Norbert's Farmer's Market)
2 cloves garlic, minced
1/4 teaspoon Saffron
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine (optional)
¼ cup orange juice (makes a very fresh flavour)