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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 […]
Poached Salmon with Lemon and Herbs
Preheat oven to 350°F. Lightly brush a large sheet of foil or parchment with olive oil. Lay lemon slices on the foil, place salmon fillets on top, then add more lemon slices, fennel, and dill. Drizzle with white wine and season with salt and pepper. Wrap it up: Place another sheet of foil […]
Miso Glazed Salmon with Bok Choy
In a small bowl, whisk together soy sauce, maple syrup, garlic, miso paste and ginger until well combined. Add salmon to a gallon size Ziploc bag and pour the marinade over the top. Refrigerate for at least 30 minutes or overnight. Preheat oven to 400 degrees. Preheat a large cast-iron or ovenproof skillet over medium-high […]
Stuffed Portobello Mushrooms with Mussels
Preheat the broiler. Heat 1 tbsp (15 mL) of the oil in a medium nonstick skillet set over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Add the mussels, arugula and wine. Cook, stirring, for 1 minute or until moisture is almost completely evaporated. Remove from the […]
Smoked Oyster Canapés with Avocado
Drain the smoked oysters; cut the roasted red bell pepper into small wedges. Cut the avocados in halves, remove seed, and scoop out the flesh. Mash the avocados, combine with lemon juice and salt. Use a pastry tube to squeeze the mashed avocado onto the cracker; top up with smoked oysters and roasted red pepper. […]
Potato Latkes with Smoked Barramundi and Herbed Crème Fraiche
This holiday-ready appetizer hits all the notes in one bite: crunchy, salty, creamy and savory. Recipe and photography by Nicole Gaffney. Place the Barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. […]