*Recipes offered with the permission of the Endangered Fish Alliance. This Salmon recipe, by our very own Chef Jamie Kennedy is sure to be a crowd pleaser at any party or dinner!
Recipe courtesy of: Jamie Kennedy, Seasons
FOR THE RISSOLE2 medium potatoes, cooked and peeled
3 tbsp./ 45 mL pitted Niçoise or Spanish olives
3 tbsp./ 45 mL Roasted Red Peppers
1 clove garlic, finely chopped
2 Tbsp./ 30 mL olive oil for cooking
3 Tbsp./ 45 mL ripe tomato concassé
Salt and freshly ground pepper to taste
FOR THE SALMON6, 5-oz./ 140-g fillets fresh wild salmon, at room temperature
Salt to taste
½ tsp./ 2.5 mL chopped fresh chilies
2 Tbsp./ 30 mL olive oil for cooking
2 Tbsp./ 30 mL fresh lemon juice
1 tsp./ 5 mL fresh summer savory leaves
Serves sixPreheat an oven to 400°F/200°C. Dice the cooked potatoes. Dice the olives, peppers, and tomatoes to a uniform size. Sauté the garlic in frying pan with the olive oil. Add the potatoes and place the pan in the oven for 10 minutes. When potatoes are golden brown, add the olives and the peppers. Reserve the tomato concassé. Return the pan to the oven for 10 more minutes, stirring occasionally.
Meanwhile, season the salmon with salt and chilies. Heat a frying pan on high heat and add the cooking oil. Sear the salmon for 2 minutes on each side and then place the salmon pan in the oven with the vegetables to finish cooking, about 5 minutes. Remove salmon and vegetables from the oven at the same time.
Presentation:Warm six dinner plates. Place a salmon fillet on each plate. Sprinkle each fillet with lemon juice. Stir the tomato concassé and the summer savory into the rissole vegetables. Place a mound of the rissole beside each salmon fillet. Serve at once.
FISH SALSA- Recipe courtesy of: Chef Ricardo, www.personalchefricardo.comThis is a traditional North African marinade for any kind of fish. that packs a flavourful punch for any fish dinner you wish to prepare.
FOR THE SALSA1 bunch fresh cilantro
1 bunch fresh parsley
2 plum tomatoes diced
6 - 8 garlic cloves, crushed with the flat of your knife
1 tsp sea salt
1 Tbs fesh ground cumin,or more to taste
1 Tbs crushed red pepper, or more to taste
1 Tbs sweet paprika
1/2 cup Extra Virgin Olive Oil
1/4 cup fresh lemon or lime juice
LETS GET STARTED:Chop the cilantro and parsley leaves together to a fine mince. You should have 1 cup of minced herbs.Crush the garlic with the sea salt in a mortar to make a paste,dice the plum tomatoes then stir in the cumin, dried peppers, paprika, olive oil and lemon juice add to the herbs and mix well. Pour the marinade over the fish and cover with plastic. Set aside for 30 minutes.
TIP:Do not leave the marinade on longer than 30 minutes because the acid in the lemon will start to cook the fish.
To read more about which fish you should avoid and what their alternatives might be, go to: http:// cookingresources.suite101.com/article.cfm/sustainable_fish_choices and get informed.
And for another Salmon recipe- you can try Devy Stone's version at: http://devorahstone.suite101.com/bbq-salmon-recipe-a3166.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.html.
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
