category template Fish Recipes « Diana's Seafood – Toronto's Fresh Seafood Market


Teriyaki Salmon

teriyaki salmon

  • 600 grams of salmon filet, cut into 4 equal size pieces
  • 1 tablespoon of oil
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • 4 tablespoons of sake
  • 1/2 tablespoon of sugar
  • carrot cut into flower for garnish

Method – Heat oil in a pan. Once hot, place the the pan and fry. While salmon fries for 2 minutes, mix the sauce ingredients together then flip the salmon over and pour the sauce in. Cook for about 4 mins so the salmon is cooked and the sauce is reduced. Serve on a bed of rice.

Garnish with crispy sliced scallion or seaweed. Enjoy.


Recipe from:
Changes were made.

Recipe Temp

  • 16oz Salmon fillets (boneless skinless)
  • 1 Container of sausage casings
  • 1 tbsp Chili flakes
  • 1 tbsp Fennel seed (toasted)
  • 1 tbsp Garlic puree
  • 1 tbsp paprika
  • 2 tbsp tomato sauce
  • 5 Egg whites
  • ¼ cup Bread crumbs
  • Olive oil
  • Salt and pepper

Method – Puree salmon in a food processor and place in a metal mixing bowl. Mix in prepared ingredients. Salmon sausage mixture should be tested in sauté pan for seasoning adjustments. Using a sausage maker or kitchen aid with sausage maker attachment, place sausage casing on spout. Place Salmon sausage mixture into reservoir and turn machine on slow. Using right hand, make sure Salmon sausage inserts tightly into casing. Twist each sausage every 6 inches until mixture is finished. Allow sausage to set up in fridge for 4 hours or overnight before cooking.

Smoked Steelhead

  • 2 16oz sides of Steelhead
  • 1oz Sugar
  • 1oz Salt
  • 11/2lbs Baby potato or Fingerling potato (blanch)
  • 2oz Fine French beans
  • 2oz Nicoise or Kalamata olives
  • 4 Hard boiled eggs (quartered)
  • 1 Pint of Cherry or Grape tomato
  • 1 tsp Grainy mustard
  • 1 tbsp Fresh tarragon (finely chopped)
  • 30ml Champagne vinegar
  • 90ml Olive Oil
  • Salt & Pepper – to taste.

Method – Portion Steelhead and season with salt and sugar evenly and set aside @ room temperature over night or for 8-10hrs. This method allows excess moisture to be released, so that smoke can penetrate the fish. Blanch potatoes in salted water until they are fork tender, set aside. Gently place eggs in water and turn stove on high. Carefully time eggs for 2 minutes when water comes to a boil. Turn off heat and let residual heat continue to cook eggs for 8 minutes, cool immediately in ice bath and peel and set aside. Blanch green beans in salted water for 11/2 minutes, cool in ice bath. Prepare vinaigrette, by first adding grainy mustard, tarragon and Champagne vinegar to bowl. Slowly drizzle olive oil in bowl, while whisking with other hand. Set aside. Preheat BBQ to 225◦, by only having 1 side on. Prepare tinfoil sachet with either mesquite or apple wood chips, making sure that half of them have been soaking in water for at least 1 hour. Remove grill from side that has been turned on, poke holes and then place sachet directly on burner. Place Steelhead on side that wasn’t turned on when smoke begins to appear. Steelhead should take 1 hour if temperature stays consistent. First, mix Nicoise potato salad with ingredients and vinaigrette, and place in centre of plate. Finish by placing Steelhead on top.

Black Grouper Filet

  • 4 6oz Grouper filets
  • 3 Egg yolks
  • ½ lb butter (clarify)
  • ¼ cup white wine
  • 1 shallot (small diced)
  • 1 tbsp Lemon juice
  • 1 dash of tabasco sauce
  • 1 dash of Worchester sauce
  • 1 tsp Smoke paprika
  • Olive oil
  • Salt& pepper

Method – Prepare Hollandaise by placing shallot, white wine, lemon juice, Worchester sauce and tabasco in a  sauce pan and reduce until almost dry, set aside. Place egg yolks in metal bowl. Whisk over boiling water, while carefully removing periodically so that mixture doesn’t get to hot and curdle. Whisk eggs until mixture obtains ribbon stage. You will know when you reach this stage when you sway mixture from side to side, and it resembles a ribbon. Remove from heat and slowly add butter with whisk in a slow but gradual stream. Finish by adding smoke paprika, white wine and shallot reduction, Season to taste. Keep Hollandaise in a warm spot and place plastic wrap on top.  Preheat pan and season grouper with olive oil and salt and pepper. Pan sear Grouper until flesh is nice and golden brown, finish by placing in 350◦ oven. Serve Grouper on a white plate with seasonal vegetables, and finish with Smoke paprika hollandaise on top, around or on the side.


  • 1 – 6-8oz piece of Black cod
  • 4oz Diana’s sesame honey, maple and soy marinade
  • 2oz Shiitake mushrooms (julienne)
  • 2oz Edamame (blanched)
  • 4oz Chinese broccoli (gailan)
  • 1 tbsp Canola oil
  • 1 clove garlic (minced)
  • 1 tsp ginger (minced)
  • 1 tsp toasted sesame seeds
  • Salt & Pepper – to taste.

Method – Season and pan sear Black cod, set aside and marinate for 30-45 minutes. While Black cod is marinating, prepare shiitake mushrooms in thin stripes (julienne) and sauté until soft with ginger and garlic. Add pre blanched edamame and set aside. Dress Chinese broccoli with canola oil and grill until char marks appear, about 1-2minutes. To finish plate, place  Black cod in 350◦ oven for 10-12 minutes or until flesh starts to split. Heat up already prepared shiitake, edamame and Chinese broccoli and serve.

To arrange nicely on plate. First place Chinese broccoli in middle of plate, then place shiitake and edamame mixture and finish with Black cod, toasted sesame seeds and reserve marinade for drizzle around plate.

Recipe Temp

  • 4oz Fresh Yellow Fin Tuna – mix with sesame seed oil and seeds for first layer in mold
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds
  • ½ Mango small dice – mix remaining ingredients in small bowl layer on top of first, remove mold and serve
  • 1 tsp Cucumber small dice + 9 thinly sliced on mandolin for mold
  • ¼ tsp chives
  • ¼ tsp Dried Apricot small dice
  • 1 tsp Apricot Jelly,
  • 1 tsp Rice Wine Vinegar to taste, depending on sweetness of mango
  • 1 tbsp Olive Oil
  • Salt & Pepper to taste

Method – For presentation of the Tuna, Apricot and Mango salad, place pickled radish with apricot and chili’s on the bottom of the salad. Then Chiffonade (to roll and thinly cut Nappa cabbage) and place garnish on top of salad.