Recipe

Ingredients:

Panzanella Salad:

• 3 tbsp olive oil
• 1 small loaf of French or soft white bread), cut into bite size cubes
• 1 tsp salt
• 2 large ripe tomatoes or large handful of small tomatoes, cut into large pieces
• ½ red onion/small shallot, thinly sliced
• ½ cup basil leaves, roughly chopped
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• 1/2 tsp salt and pepper

Thyme crusted Sablefish:

• Sablefish fillets
• 3 tsp chopped thyme leaves
• Olive Oil
• Knob of butter
• Sprig of thyme

Method:

Panzanella Salad:

1. Preheat oven to 350°F
2. In a large bowl, toss bread cubes with olive oil, Transfer to a baking sheet. Bake approx. 15 mins until crisp. Remove from oven and let cool.
3. Place chopped tomatoes in a colander set over a bowl and season with salt.
4. Set aside at room temperature to drain and remove access liquid (keep the liquid)
5. Remove tomatoes from the colander and place into a large bowl
6. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining olive oil. Season dressing to taste with salt and pepper.
7. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.

Thyme Crusted Sablefish:

1. In a Ziplock bag mix chopped Thyme, Black Pepper (no salt!) and Olive oil, mix thoroughly then add Sablefish fillets. Seal the bag and turn it several times, to mix. Refrigerate for 4 hours. Bring to room Temperature 30 minutes before cooking
2. Pre-heat a heavy bottom Saute Pan
3. Season Sablefish with Salt and then saute, Skin side first and flip after 4 mins.
4. Cook for a another 4 more minutes before adding a knob of butter and a sprig of fresh thyme.
5. Baste the sable fish with the melted butter until the fish starts feels like it wants to flake.

Recipe

Ingredients:

• 1/3 cup Kosher Salt
• 1/3 cup Sugar
• Sockeye Salmon fillet
• 2 cups Blueberries (frozen work best)
• 3 Star Anise (whole)

Instructions:

1. In food processor, blend/mix Salt, Sugar, Star Anise and Blueberries.
2. Place the salmon in a non-reactive container (glass or stainless steel)
3. Rub the blueberry cure mixture over the skin side and place the salmon skin down and repeat on top.
4. Cover the dish with plastic wrap. Refrigerate and let cure for 24 hours.
5. Unwrap the dish and flip over the salmon (skins side up). Repeat process, covering with plastic wrap and refrigerate for 12 – 24 more hours.
6. Unwrap salmon and scrape off excess brine, use a paper towel to gently wipe Salmon (do not rinse under water)
7. Place salmon skin side down on cutting board. Use a sharp knife, thinning slice salmon crosswise.

Recipe

Ingredients:

Pan Seared Scallops:

• ½ lb scallops
• 1 tbsp olive oil
• 2 tbsp butter
• Salt, pepper (season as needed)

Celeriac Soup:

• 2 tbsp butter
• 2 tbsp olive oil
• 2 leeks, chopped
• 2 garlic cloves
• 1 large celeriac root (celery root), peeled and cubed
• 2 potatoes, peeled and cubed
• 1 diced onion
• 3 cups water
• 2 cups clam nectar (substitute: chicken stock)
• 1 cup cream
• 2 tsp salt (season as needed)
• Freshly ground pepper

Croutons:

• Stove Top Christmas Stuffing Mix
• 1 egg

Instructions:

Celeriac Soup:

1. Melt butter in a large pot over medium heat and add olive oil. Add onion, garlic and leek. Slowly Sautee until onion is soft and starting to golden.
2. Add celeriac, potatoes, water and stock. Bring to boil, then reduce to slow simmer with pot lid closed, until celeriac root is soft (about 40mins). Season with salt and pepper.
3. Add cream, simmer till combined.
4. Blend until partially smooth… lumps are ok! (method of choice: blend in batches, stick blender, etc.)
5. Adjust seasoning to taste
6. Garnish with seared Scallops, Croutons and drizzle with olive oil

Pan Seared Scallops:

1. Pat scallops dry with paper towel. Remove Connective tissue and Season with salt and pepper.
2. Preheat hot skillet. Add olive oil, then place scallops (giving room between them on pan)
3. Sear scallops for 90 SECONDS on one side. Do not touch or move scallops.
4. Flip scallops with tongs and add butter to pan. Scallops should be golden on one side. Cook for 1 minute and baste scallops with butter.
5. Remove from pan and serve.

Optional Croutons: before making soup, make Christmas stuffing per instructions on your favourite packaged stuffing, adding an egg. Prepare a shallow container with cling wrap covering the bottom and sides. Push the stuffing firmly into the shallow container and store in fridge until firm. Cut into bite sized cubes. Bake at 350 for 15 mins.

Recipe

Ingredients:

Ravioli:

• 500g (2 cups) all-purpose flour
• 3 eggs
• 3 egg yolks
• 1 tbsp olive oil
• ½ tbsp salt

Filling:

• 1 lb. Spot Prawn Tails
• 2 leeks, sliced
• 2 tbsp butter
• ½ cup white wine
• ½ tsp salt, pepper
• ½ tsp lemon zest
• ¼ tsp chilli flakes

Smash Minted peas:

• 2 tbsp butter
• 2/3 cup vegetable or chicken stock
• 1 ½ cup frozen peas
• 2/3 cup mint leaves, roughly chopped
• 1 shallot, diced

Instructions:

Ravioli:

1. Place, flour, eggs and salt in food processor. Blend on pulse setting until dough forms. Flour a clean, flat surface and knead until smooth. Cover in cling wrap and rest for 20mins
2. Peel Spot Prawns ready for filling.
3. Melt butter in a large pot on medium heat. Add sliced leeks, salt, pepper, lemon zest, chilli flakes and white wine. Sauté leeks and reduce white wine, until leeks are soft and tender and wine is reduced.
4. Roll out pasta dough 2cm thick. Using 4-inch metal cutter, cut discs of pasta dough out and move to floured surface. Spoon leek filling into pasta disc and place one prawn in each. Dampen edges of the dough using cold water and pastry brush. Fold over and into a half crescent shape. Seal the edges by pressing with fork.
5. Bring pot of salted to boil. Drop ravioli and cook for 4 mins. Avoid over-crowding (cook in batches).

Smash Minted Peas:

1. Melt butter in small sauce pan over medium heat. Sautee shallot until soft. Add peas, stock and simmer for 10mins. Peas should be soft.
2. Puree or roughly mash peas. Stir in mint leaves and season to taste.

Recipe

Ingredients:

Pickled chillies:

• 2 cup chillies, sliced
• ½ cup white vinegar
• 1/2 cup water
• 3 tbsp sugar
• 2 tsp salt
• 1 tsp mustard seeds
• 2 bay leaves

Albacore Tuna:

• Albacore tuna loin
• 2 tbsp olive oil
• 1 lime, zested and juiced
• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• ½ tsp chilli flakes

Tacos:

• This works with Hard or Soft flour taco tortillas
• 2 tbsp olive oil
• 2 tsp chilli powder
• 2 tbsp lime zest
• 2 tsp lime juice

Additional Filling:

• 3 ripe avocados (diced)
• ¼ cup coriander leaves
• 1 tbsp pickled chillies brine
• Favourite shredded carrot or cabbage
• Salt and pepper to season

Instructions:

Pickled Chillies:

1. Sterilize jars and place chillies and bay leaf.
2. In a saucepan, bring to a boil vinegar, sugar, salt and spices.
3. Pour hot pickling liquid over the chillies. Tighten jar lid and allow to cool in room temperature. Transfer chillies to fridge (store up to 4 weeks)

Albacore Tuna:

1. On a tray, add lime zest, cumin seeds, coriander, chilli flakes, salt and pepper.
2. Drizzle tuna in lime juice and roll tuna in seasoning mixture above.
3. Heat a skillet pan on high heat with a little of olive oil. Pan sear the tuna for 1-2 min each side.
4. Cool and slice.

Recipe

Ingredients:

• Candied Chinook Salmon
• 4 Sweet Potatoes
• 2 cups Arugula
• 1 Avocado, thinly sliced
• 4 tsp Olive oil
• 4 tsp balsamic vinegar

Instructions: 

1. Preheat the oven to 425 and line a lined baking sheet with parchment or aluminum foil.
2. Use a fork to poke holes into the sweet potato and place on baking sheet.
3. Roast for 40-50 mins, until skin is puffed and easily pierced with fork.
4. Let cool for 15-20 mins, slice the potato down the center. Dress with olive oil, balsamic and fluff the insides with a fork.
5. Serve topped with avocado, arugula and salmon candy.
6. So easy, you will want to make it again and again!

Recipe

Ingredients:

• 2 tbsp olive oil
• ½ onion, sliced thinly
• 1 green chilli, sliced
• 250g baby potatoes, quartered
• 1 lemongrass stalk
• 4 tbsp Thai green curry paste
• 376g canned coconut milk
• 250ml vegetable stock
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup baby spinach
• Pink Salmon fillet
• Salt/pepper
• 2 limes
• 2 green onions
• 1 cup coriander, basil

Instructions:

1. Preheat oven to 400F.
2. In a deep baking dish, toss together onions, chilli, potatoes, and lemongrass with olive oil. Roast for 10 mins, until fragrant. Stir occasionally, to make sure onions and lemon grass don’t burn.
3. Remove from oven. Stir in curry in paste, until thoroughly coated.
4. Add coconut milk and stock, cook for 15-20 mins until sauce is thickened and potatoes are cooked
5. Season the curry to taste and stir in fish sauce, sugar, and spinach.
6. Season salmon with salt and pepper. Add salmon fillets pushed between the potatoes and bake for 8 minutes until salmon is soft and flaky to touch.
7. Serve with of jasmine rice, or on top of your favourite noodles with fresh herbs, sliced green onions a wedge of lime.

Recipe

Ingredients:

• Arctic Char Portions

Lentil Salad:

• 2 oranges, juiced and zested
• ¼ cup olive oil
• ¼ cup WHOA! apple cider vinegar
• 1 tsp salt/pepper
• 1 tsp Dijon mustard
• 2 shallots, diced
• 3 cups of cooked lentils (can substitute for canned (washed and drained))
• Handful of chopped mint
• ½ cup Pomegranate seeds

Instructions:

1. In a mixing bowl mix orange juice, zest, olive oil, vinegar, salt/pepper, and mustard. Stir in lentils, chopped mint, pomegranate seeds and shallots (make sure well coated in vinaigrette). Set aside in the fridge.
2. Place char on a lined baking sheet with parchment (not tin foil!). Brush char with olive and season with salt and pepper.
3. Char is beautiful cooked fast or very slow
4. FAST METHOD: Bake for 8 mins @ 400F, until fish is flaky and opaque.
5. SLOW METHOD: Bake for 25 mins @ 275C, until fish is flaky and opaque.
6. Serve with Lentil Salad.
7. Garnish with additional pomegranate and mint.

Recipe

Ingredients:

• Blue Shrimp
• Optional 1 tsp pork fat (traditional route)
• ¼ cup cilantro leaves
• 2/3 cup green onions, finely sliced (save some for garnish)
• 3 garlic cloves, minced
• 2 tsp ginger root, grated
• 1 tsp anchovy paste
• ½ tsp sesame oil
• 1 tsp fish sauce
• 1 egg white
• ½ tsp salt
• ½ sugar
• 2 tsp corn starch
• 4 slices of thick white bread (optional crusts)
• 2 tbsp sesame seeds
• Vegetable oil (for frying)

Instructions:

1. Peel shrimp and food process shrimp, (optional pork fat), ginger, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg whites.
2. Divide and spread the mixture on the bread slices. Spread evenly to the edges on both sides.
3. Sprinkle with sesame seeds, lightly pressing into mixture.
4. Cut into quarters (little triangles).
5. In large non-stick pan or skillet, heat 1 cm of oil until simmering. Fry for 2mins each side, until golden brown.
6. Transfer to paper towel and enjoy.

Recipe

Ingredients:

Crab Phyllo Pockets:

• Dungeness Crabmeat
• 1 green onion, finely chopped
• 6 chives, finely chopped
• ¼ cup parsley
• 1 tbsp dill, chopped
• 1 Bunch Spinach (Cooked and Chopped)
• Pinch of pepper
• 1 lemon, juiced, zested
• 4 sheets of Phyllo
• 3 egg yolks (if you don’t want to use raw egg, can substitute with 2 tbsp of Mayonnaise)
• 2 tbsp olive oil
• NO Salt (a salt free recipe)

Salsa Verde:

• 6 tomatillos, husks removed
• ½ cup cilantro
• 1 serrano chili or Poblano pepper, seeded
• 2 shallots or ½ red onion, minced
• 1 lime, juiced, zested
• Salt/pepper to taste
• (or just purchase your favourite Salsa)

Instructions:

Crab Phyllo Pockets:

1. In a large mixing bowl, combine crabmeat, chives, parsley, dill, spinach, pepper, egg yolk (or mayo) and lemon juice.
2. Lay one sheet of phyllo on a flat surface. Slit the dough in half and lay on top each other, brushing in between the layers with olive oil
3. Add 1 quarter of the crab mixture to the middle of the dough.
4. Moisten the edges of the phyllo with the olive oil and carefully fold over the remaining dough, to create a parcel (triangle, square or roll shape)
5. Place the parcel seams down and repeat to the remaining crab mixture and phyllo.
6. Brush with olive oil again and bake in a hot 375F oven until golden and crispy.
7. Serve with Salsa Verde.

Salsa Verde:

1. Preheat oven to 375 F and place tomatillos on a lined sheet tray. Bake until tomatillos are even chard, 5-8 mins. Cool tomatillos.
2. Combine tomatillos, cilantro, pepper/chilli, onion, lime juice and 1 tsp salt in a food processor and pulse. Consistency can be more smooth or chunky depending on preference.

Recipe

Ingredients:

• 1 ½ cup cream
• 2 garlic cloves
• 2 tbsp unsalted butter
• 5-6 starchy potatoes
• 1 tsp salt
• 1 tsp pepper
• 1-2 cups gruyere cheese or mozzarella
• ½ lemon zested
• ½ tsp dill
• 1 tsp thyme
• 1 can Albacore Tuna
• Lobster meat cooked

Instructions:

Gratin:

1. Preheat oven to 350F.
2. Peel and thinly slice the potatoes 3mm thick or use a mandolin.
3. In a mixing bowl or jar add butter, cream and minced garlic and mix/shake to combine.
4. In a large baking dish layer 1/3 of the potatoes, cream mixture and seasoning. Sprinkle with 1/3 of the cheese. Repeat this process for the second and third layer. Do not add cheese to top layer.
5. Cover with foil and bake for 1-1hr 10 mins. Remove foil cover with cheese and bake for another 10-15 until golden and bubbly.
6. Let cool and refrigerate. Served the next day creates the perfect potato salad. Garnish with lemon and chives.

Salad:

1. Break apart gratin potatoes into large bowl.
2. Add a can of Tuna and the juice.
3. Add cooked Lobster.
4. Gently toss together and add your favourite herbs or chopped green onion.
5. Season to taste.

Recipe

Ingredients:

• 1 can Sockeye Salmon (keep the juice)
• 3 tbsp soy sauce
• 2 tsp brown sugar
• 1 tsp hoisin
• 1 tbsp sesame oil
• 1 onion, diced
• 1 bell pepper, died
• ¼ cup kimchi (reserve some for garnish)
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 eggs, beaten
• 4 cups cooked rice (better as next day leftover rice)
• 2/3 cup favourite cooked vegetable (carrot, broccoli, peas etc.)
• 2 green onions
• Cilantro (garnish)

Instructions:

1. In small bowl mix together soy sauce, brown sugar and hoisin. Set aside.
2. In a large wok or pan on medium heat oil and sauté onion, bell pepper and kimchi until lightly browned 4-5 mins. Add garlic and ginger and lower heat.
3. Add eggs and stir until cooked. add rice, increase heat and stir often for a couple more minutes.
4. Add peas, salmon and juice, green onion and soy sauce mixture. Stir often until combined and remove from heat.
5. Serve and garnish with sesame seeds and top with Kimchi.