Citrus Marinade Halibut

Citrus Marinade Halibut

INGREDIENTS
  • 1 lb Fresh Halibut Fillets
  • Braswell Citrus Pineapple Sauce (or a similar citrus sauce)
  • 1 tsp cracked salt & pepper
  • 1 freshly sliced lemon
DIRECTIONS
  1. Place halibut fillets in the citrus marinade for 30 minutes or more while refrigerated & garnish with salt & pepper.
  2. Preheat the oven to 375 degrees. Place the marinaded halibut on a baking sheet with the skin facing down.
  3. Cook in the oven for 15 - 17 minutes (depending on fillet thickness).
  4. Serve with a freshly cut lemon slice.

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Italian Herb & Parmesan Yellow Lake Perch

Italian Herb & Parmesan Yellow Lake Perch

Ingredients

  • 1 lb Yellow Perch Fillets
  • 1 tbsp Italian Herb (Per Fillet)
  • 5g Parmesan (Per Fillet) 
  • 1 tsp cracked salt & pepper
  • 1 lemon sliced

Directions

  1. Preheat the oven to 375 degrees. Place the butterflied yellow perch on a baking sheet, with the skin facing down.
  2. Heavily coat the fillets with Italian Herb, Parmesan & salt & pepper as directed above.
  3. Cook in the oven for 7 - 10 minutes (depending on fillet thickness).
  4. Serve on a plate with a freshly squeezed lemon slice.

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Smoked Salmon Salad

Smoked Salmon Salad

Ingredients

  • 85g sliced Nanuk Smoked Sockeye Salmon
  • 6 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • 6 cups baby greens
  • 1/2 small red onion, thinly sliced
  • Favourite chopped veggies (tomatoes, 
  • cucumbers, carrots... etc.)
  • salt and pepper to taste

Directions

  1. Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.
  2. Place greens, onions & vegetables in a large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. 
  3. Arrange thawed smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon and serve.

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Maple Glazed Salmon

Maple Glazed Salmon

Ingredients

  • 4 Fresh Atlantic Salmon portions
  • 1/4 cup maple syrup
  • 2 tsp. soy sauce
  • 1 clove garlic
  • 1/4 tsp. garlic salt
  • 1/8 tsp. ground black pepper

Directions

  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon filet in a shallow glass baking dish, and coat with the maple syrup mixture.
  3. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  4. Preheat oven to 400 degrees F and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

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Simple Satay Coho Salmon

Simple Satay Coho Salmon

INGREDIENTS

  • 1lb Pacific Coho Salmon Fillets
  • 2 tsp vegetable oil
  • Freshly ground black pepper & salt
  • Lemon juice (or fresh whole lemon)

DIRECTIONS

  1. Place a non-stick pan (or a pan sprayed with non-stick spray) on the stove at medium heat.
  2. Brush the Pacific Coho Salmon Fillet with vegetable oil & season with fresh salt & pepper.
  3. Place the fillet in the pan flesh side down.
  4. Once the pan is heated up, cook the fillet for 2 – 4 minutes per side.
  5. Once plated, squeeze lemon juice over the fillet or cut up a fresh lemon.

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Tyler’s Marinated Sockeye Salmon

Tyler’s Marinated Sockeye Salmon

INGREDIENTS

• 1 lb Sockeye Salmon Fillet
• Soya sauce 250ml
• Ginger purée 50ml
• Honey 50ml
• Rice vinegar 50ml
• 1 garlic clove, finely chopped
• Half a green onion, finely chopped

DIRECTIONS

1. Mix together all the ingredients into a marinade. 
2. Marinate the sockeye salmon for 20 minutes.
3. Bake salmon at 425F for 12min – 15 minutes in the oven. Taking the salmon out halfway through to glaze it with the marinade remnants.
4. Plate it with a lemon & sesame seeds.

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Baked Garlic Dill Arctic Char

Baked Garlic Dill Arctic Char

INGREDIENTS

  • 1 lb arctic char fillet
  • 3 tbsp chopped fresh dill
  • 1-2 cloves garlic, finely chopped
  • ½ tsp cracked salt & pepper
  • 1 lemon sliced

DIRECTIONS

  1. In a bowl, mix together the dill, garlic, salt & pepper then rub it on the flesh of the Arctic Char.
  2. Preheat the oven to 375 degrees. Place the arctic char on a baking sheet, with the skin facing down.
  3. Bake for 15-20 minutes until it flakes easily with a fork. Serve with a lemon wedge.

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Cedar Planked Sockeye Salmon

Cedar Planked Sockeye Salmon

INGREDIENTS
  • 4pc 8oz. Portions Sockeye Salmon
  • 1/2 Cup Pure Maple Syrup
  • 2 Tbsp. Brown Sugar
  • 2 Tbsp. Soy Sauce
  • 2 Tsp. Black Pepper
  • 1 Tbsp. Olive Oil
  • 1 Large Cedar Plank (presoaked)
DIRECTIONS
  1. In a large bowl combine the maple syrup, brown sugar and soy sauce. Whisk well and add the black pepper.
  2. Prepare the salmon by rinsing with cold water and patting dry with a cloth or paper towel.
  3. Pour half of the glaze over the salmon portions and put in fridge to marinate for 30 minutes. Save other half for finishing.
  4. Pre-heat your B.B.Q. to 375 degrees and place you cedar plank on the grill. Note: Cedar plank should be pre-soaked.
  5. Brush plank with olive oil and place salmon portions directly on the plank. Pour marinade over salmon and close the lid.
  6. Allow to cook for 10-12 minutes (depending on the thickness of the salmon) undisturbed. Avoid opening the lid as much as possible to maintain the maximum amount of cedar flavor.
  7. While the salmon cooks in a side saucepan reduce second half of the glaze in thicker syrup.
  8. Remove plank and plate salmon portions. Drizzle a spoonful of the glaze over the salmon and serve.

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Southern Seafood Boil

Southern Seafood Boil

INGREDIENTS

  • 1lb Fresh Shell-on, Deveined White Shrimp
  • 1lb Fully Cooked and Seasoned Crawfish
  • 1lb Small Lobster Tails ½ lb Smoked Sausage (cut on bias)
  • 1 lbs Mini Red and White Potatoes
  • 2 pc Sweet Corn (cut into quarters)
  • ½ lb Whole White Mushrooms
  • 1 Small White Onion (quartered)
  • 2-3 Cloves of Garlic (smashed)
  • 2-3 Sprigs of Thyme (on the stem)
  • 1 Lemon (quartered)
  • 2 Bay Leaves
  • “Slap Ya Mama” Cajun Seafood Boil Seasoning

DIRECTIONS

1) In a large pot, bring 6 liters of water to a full rolling boil.

2) Add in 1/3 bag of seafood boil seasoning, garlic, onions, thyme and bay leaves Let boil for 10 minutes 3) Add in potatoes and boil for 5 minutes.

4) Add in Sausage and Mushrooms boil for 5 more minutes.

5) Add in Corn pieces, Lobster Tails and boil another 5 minutes.

6) Add in Shrimp and boil for another 5 minutes.

7) Turn off heat and add bag of ice to the pot to stop cooking process throw in lemons and let soak for 10 minutes.

8) Drain all water and serve with cocktail sauce and fresh lemons wedges.

 

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Codfathers Lobster Rolls

Codfathers Lobster Rolls

INGREDIENTS

  • 1/2 lb Cooked Lobster Meat (Chopped)
  • 2 stalks Celery (Finely Chopped)
  • 1 tbsp Red Onion (Finely Diced)
  • 1/2 cup Mayonnaise
  • Juice of 1/2 lemon
  • Sea Salt and Pepper to taste
  • Pinch of dill for extra flavour

DIRECTIONS

1) In a large bowl combine the lobster meat, celery, onion and mayonnaise.

2) Mix well until all ingredients are well coated with mayonnaise.

3) Add the lemon juice and salt and pepper and give another good stir.

4) Fill a hot dog bun with the lobster roll mix and serve. Makes 4 nice sized lobster rolls.

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