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Poached Salmon with Butternut Broth
Recipe and Photography by Chef Monica Glass for Edible Philly Inspired by the cozy, comforting flavors of fall and the fresh, vibrant Thai basil plant growing in my back patio, this dish is a balance of richness and lightness. Coconut milk and pureed butternut squash keep it creamy, while a finish of fresh greens and […]
Salmon Carbonara
Cook the pasta in salted water until al dente. Drain, reserving about 200ml of the pasta water. Finely chop the garlic and gently fry it in the olive oil over low heat in a large frying pan for a couple of minutes. Whisk together the egg yolks, Parmesan, and 50ml of the reserved pasta water. […]
Green Goddess Pasta Salad with Salmon
Cook the pasta in salted water. Drain and quickly rinse under cold water to cool. Scoop out the avocado. Blend the avocado, yoghurt, garlic, lemon juice, lemon zest, spinach, half the basil, parsley, 1/2 tsp salt, and 1/2 tsp black pepper using a stick blender or food processor until smooth and creamy. Combine the pasta […]
Glazed Riverence Trout Power Bowl
This vibrant dish combines the rich flavor of Riverence trout with a delightful mix of Asian-inspired accompaniments. The glazed trout pairs beautifully with the savory rice pilaf, the tangy kimchi, and the fresh, creamy avocado. Pickled cucumber, edamame, sesame seeds, and seaweed add texture and flavor complexity, while green onions provide a bright finish. Make […]
Crispy Seasoned Tenders Sub Sandwich with Ranch Sauce, Bell Pepper & Tomato Relish and Sweet Potato Wedges
Begin by cooking two Crispy Seasoned Tilapia Tenders, these can be cooked multi ways. Cooking Instructions: Convection Oven Preheat to 425°F. Bake for 6 minutes, flip, and cook an additional 7–8 minutes until golden brown or fish reaches an internal temperature of 155°F. Let rest for 3–4 minutes before serving. Conventional Oven Preheat to 425°F. […]
Chipotle Shrimp Power Bowl
This colorful, nutritious bowl is easy to adapt with your favorite salad ingredients. Here’s our go-to version. Pickle the onions: Combine the red onion, vinegar, sugar, and a pinch of salt. Cover and leave to pickle for at least 1 hour or overnight. Prepare the shrimp: Mix the chipotle paste, honey, lime zest and juice, […]
Smoky Grilled Rainbow Trout with Roasted Sweet Corn Salad
Preheat grill to medium-high heat. With the husks still intact, place the ears of corn on the grill. Roast for fifteen to twenty minutes, turning the ears every five minutes. While the corn is roasting, lightly oil each rainbow trout fillet. Sprinkle generously with seasoning. Place on grill flesh side down and cook for 2-3 […]
Crispy Salmon Sushi Balls
A fun and tasty way to enjoy responsibly farmed ASC labeled salmon – great for sharing and even better with little helpers in the kitchen! Cook the sushi rice according to packet instructions and allow it to cool completely. Lightly grind the sesame seeds to release their oils and toast until golden and fragrant. Mix […]
Nacho Breaded Shrimp Tacos
Try this delicious, family friendly nacho breaded shrimp taco recipe with mango & cucumber salsa and creamy sauce! This recipe is created by @_paintmyplate_ in collaboration with ASC. Pat dry the shrimp with paper towel. Bread the shrimp by dipping them in flour, then in the beaten egg and finally roll them in the crushed […]
Cedar Plank Salmon with Farro and Asparagus-Pea Salad
This recipe is brought to you by Reed Dunn (@pestoandpotatoes). Set your grill to medium-high heat (around 400 degrees F) and allow it to preheat. Soak the cedar plank if it hasn’t been pre-soaked. Use paper towels to pat dry the salmon. Drizzle with about 1 tablespoon olive oil and use a brush to coat […]