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Linguine with Smoked Salmon and Exotic Mushrooms

Linguine with Smoked Salmon and Exotic Mushrooms

  • 350g dried linguine
  • Selection of wild mushrooms – Hon-Shimeji, Shiro-Shimeji & Shiitake
  • 150g smoked salmon cut into thin strips
  • Coarse sea salt
  • Crushed black pepper
  • Olive oil (prefer extra virgin for drizzling)
  • Half a lemon
  • Flat leaf parsley, to garnish

Method –  Bring a medium, pan of slightly salted water to a boil.  Add a teaspoon of olive oil.  Add the pasta, return to a boil and cook for 8-10 minutes, or to al dente preference. Just before the end of cooking time, heat a little olive oil in a skillet.  Add the mushrooms and sauté for 2 minutes. Drain the pasta and transfer to a holding sieve. Combine mushrooms, smoked salmon, salt, pepper, olive oil and juice of half a lemon. Add the mushroom and smoked salmon mixture to the linguine and garnish with flat leaf parsley.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Haider/recipes/linguine-with-smoked-salmon-and-exotic-mushrooms
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Cod Potato Bites

  • 4 new potatoes
  • 1 skinless, boneless cod fillet
  • 2 tbsp breadcrumbs
  • 2 tbsp soft cheese
  • 1 tbsp lemon juice
  • 1 tsp parsley
  • 1 tsp thyme
  • Salt and pepper

Method –  Boil the potatoes till just cooked, but not too soft. Drain and cool. Meanwhile, poach or grill the cod fillet till it flakes easily. Mix the fish flakes with the cheese, lemon juice and herbs. Halve the potatoes and carefully scoop out the flesh. Mix the flesh in with the fish mixture and season well. Place the empty potato halves onto a baking tray and scoop the fish potato mixture into each one. Scatter breadcrumbs over the top of each potato and grill for about 5-10 minutes.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/HungryJenny/recipes/cod-potato-bites
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

 Salmon with Hollandaise Sauce

  • 1 Salmon Fillet
  • Some dry thyme
  • Some dry basil
  • Some dry parsley
  • Some dry oregano
  • Lime juice
  • Salt and pepper
  • Olive oil
  • Sauce:
    • 1/4 cup of butter
    • Some flour (Like teaspoon or so)
    • Sprinkle of salt
    • Sprinkle of black pepper
    • 1 cup of milk
    • An egg yolk
    • A wedge of lemon sauce

Method – Assemble the dry herbs in the lime juice. Olive-oil the pan and add salmon fillet when ready. Sprinkle with salt and pepper on raw side. Add some lime juice mixture and flip. Put some more salt and pepper on the cooked side and lime juice. Flip. Remove when ready and plate.  After in a pot, melt the butter and add milk. Break yolk and slowly stir it in.  Add some flour slowly so it thickens, and salt + pepper. Add lemon juice last and stir until thick.

Enjoy

 

Recipe from: http://www.opensourcefood.com/people/Jaylene/recipes/salmon-with-hollandaise-sauce
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Somen Noodles with Miso Tilapia

  • 1 Tilapia fillet
  • 2 tbs White miso paste
  • 1 tbs Sugar
  • 1 tsp Sesame oil
  • 1 tsp Soy sauce
  • 1 Green onion
  • 1 Batch somen noodles

Method – Prep Directions: Mix all those ingredients together. Pat the rinse and pat the tilapia dry.  Evenly pat the miso mixture on the fish. Marinate for about 3 hour (I would marinate it for a day).
Cooking: Preheat the oven for 375F. Place fish in the oven for 15-20 minutes. Boil water and throw in noodles. When noodles are done, pour a tsp of sesame oil, soy sauce, and black vinegar and mix with the noodles. Put some bonito flakes or favorite seaweed topping over the noodles and serve with the fish.

Enjoy.

 

Recipe from: http://www.opensourcefood.com/people/dorkycooking/recipes/somen-noodles-with-miso-tilapia
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Grilled Salmon with Mint Salad

  • 2 salmon fillets
  • Large handful of spinach
  • Half a courgette, sliced
  • Avocado, cubed
  • 4 cherry tomatoes, halved
  • Fresh/dried mint
  • Olive oil
  • Juice of half a lemon

Method – Mix the lemon juice with some olive oil and mint. Brush a bit of the dressing on top of each salmon and stick under the grill until cooked through. In the meantime, toss the rest of the ingredients together and drizzle over the rest of the dressing. Sit the salmon on top of your nice bed of mint salad.

Enjoy

 

Recipe from: http://www.opensourcefood.com/people/HungryJenny/recipes/grilled-salmon-with-mint-salad
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

sockeye

  • 2-3 lb     fillet    Wild Sockeye Salmon
  • Extra Virgin Olive Oil, for drizzling
  • Salt & Fresh Cracked Pepper, to taste

Method – Brush grill rack with oil. Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper. Place salmon on preheated grill, skin-side down.  Grill salmon uncovered 5 minutes. Using 1 or 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter and serve immediately.

(If you are using a wood-burning or charcoal grill, leave uncovered.  Only cover if using gas grill.)

 

Recipe from: http://www.opensourcefood.com/people/janedeere/recipes/simply-grilled-wild-sockeye-salmon
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Salmon with Thai Chilli Sauce

  • 4 Salmon Fillets
  • 4 spring onions
  • 2 tbsp cornflour
          Marinade

  • 1 red chilli deseeded and sliced
  • 1 lime for the juice and one chopped in to wedges to garnish
  • 2 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 thumb size of fresh ginger, finely chopped
  • 2 garlic cloves
  • 4 tbsp sesame oil (2tbsp for marinade and 2tbsp for frying)

Method – Add the soy sauce, honey, lime juice, ginger, garlic, chilli and 2 tbsp sesame oil in a large bowl. Place the salmon in the marinade for at least an hour, turning over so that both sides are coated.  Take the salmon out of the marinade shake off the excess liquid and coat with cornflour. Meanwhile heat a pan with 2 tbsp of oil. Place the coated salmon and fry for 3 minutes on each side until crisp. Remember not to over cook the salmon. When the salmon are cooked, set aside on a plate lined with paper towels. Pour the sauce into the pan to cook down and thicken. Once thick, take paper towels out from under the salmon and pour sauce over top.

Garnish with fresh parsley. Enjoy.

 

Recipe from: http://www.opensourcefood.com/people/Riaboo/recipes/salmon-with-thai-chilli-sauce
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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