Any fillet takes to this easy and colourful orange topping. Serve with whole grain rice and zucchini kabobs.
One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.
Make an impression with this one-pan Mediterranean salmon dinner that's perfectly light and healthy.
This spice blend adds a little southern heat to farm-raised trout fillets. It's also delicious on salmon, chicken or steak.
Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.
Arctic char looks much like salmon, yet it boasts a milder, more delicate flavour; it's also a more sustainable choice. If you can't find it in stores, you can substitute with rainbow trout. Arctic char fillets can be quite large, so cut them into smaller portions, if needed, before coating them in the spice mix.
Serve up some Nordic-style flair this holiday season with this show-stopping cold-cured salmon.
Any other whitefish fillets would also taste delicious in this recipe. Serve with buttered and parsley-speckled fettuccine.
