This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. We've used a food processor to create a superfine purée, but you can use a food mill for an even smoother texture. This dish has a fair amount of fat, but most of it comes from the salmon and olive oil, which both contain heart-smart unsaturated fats. The salmon also provides heart protective omega-3 fats.
This is the perfect start to the barbecuing season. Salmon is a healthy alternative to hot dogs and steaks that usually take a place on the grill. Filled with omega-3 fatty acids, the salmon is enriched by a flavourful pine-nut and feta spread on top help keep the salmon tender and moist. Dill freshens the richness of the fish, nuts, and feta and the lemon zest and juice liven the mixture to balance out all the flavours. My inspiration comes from living on the West Coast where salmon is bountiful. Living near Granville Island's Public Market in Vancouver, BC, I go there to buy the freshest ingredients to create new and exciting recipes for every season. This dish encorporates Mediterranean influences and unites them with a West Coast flare. I hope you enjoy this dish!
Coulibiac — a fine pie of salmon, eggs, dill and rice — is nontraditional, but a wonderful fish buffet dish. Although it can be made early in the day, it's best baked fresh for the meal.
Using cooked and crumbled bacon, available in jars and packages, cuts at least 10 minutes of cooking time. Bagged lettuces and greens require no washing, and salmon is quick to cook.
This company-worthy salmon served on a bed of warm spinach salad is casual fine dining at it's best.
This fresh and modern take on a Canadian Living classic pairs nicely with Lavash (see recipe link below). While you could make one large mousse, it's nice to be able to switch plates halfway through the evening and offer your guests a fresh one. If available, choose wild Pacific cold-smoked salmon for its wonderful flavour and vibrant colour.
This simple potted spread takes only a few minutes to put together, yet looks as impressive as it tastes. Instead of using a microwave, you can also cook the salmon in a little oil in a skillet over medium heat.
This lightened-up potato salad is dressed with a flavourful mustard-based vinaigrette instead of mayonnaise. Mixed with flaked salmon and topped with eggs, it's wonderful warm but just as good as a cold lunch the next day.
This stuffing is incredible with salmon. If you don't want to serve fillets, use a
4 lb (2 kg) side of salmon, stuffing it in a slit down the centre. You still bake it for 10 minutes per inch of thickness.
These decadent, creamy, flaky-top pot pies are filled with some of the best Canadian ingredients: salmon, bacon, Dijon mustard, potato and leek. For an added dose of patriotic pride at your Olympic party, use a tiny maple leaf–shaped cookie cutter to cut out the steam vents on top.
