A Fish Tale: In a rush? Seafood is one of the quickest cooking proteins, and meals can be made in minutes.
CSL tried Dom Organics, offering a growing variety of organically certified seafood products such as: Atlantic salmon, smoked salmon, and frozen salmon portions. The organic seafood is raised using all-natural, sustainable practices, in harmony with the environment.
SMOKED SALMON FLATBREAD PIZZA
Whip up this meal in minutes. Take premade pizza dough and roll flat. brush with olive oil and place in a hot oven. Remove and top with smoked salmon, fresh chives, and capers and drizzle with balsamic vinegar. We loved the taste of the, silky and mildly smoked salmon against the soft dough and sharp capers.
QUINOA AND SPINACH SALAD WITH SHRIMP
boil the quinoa and set aside. Season shrimp with salt and pepper and sautee in a pan. Add shrimp and quinoa to a salad of lettuce leaves, strawberry, feta, carrots and candied pecans. Serve with a tangy raspberry vinaigrette. We like the contrast of the sweet shrimp and zingy dressing.
ASIAN STYLE TEMPURA SHRIMP
Coat the peeled and deveined shrimp in a batter of 1 cup (250 ml) flour, 1 tablespoon (15 ml) cornstarch and 1 ½ cups (375 ml) soda water. Deep fry in a pan of hot oil. In another saucepan heat a premade sweet and sour sauce and place the deep fried shrimp in the sauce to coat evenly
How To Perfectly Cook A Piece of Salmon In 3 Easy Steps
1. Choose a fillet of salmon that is to1 inch (1-2.5 cm) thick. This way you will get a nice crispy skin and even sear. use room temperature salmon and season your fish liberally with salt and pepper.
2. Choose a heavy or cast iron skillet, and place on burner to heat. Add 1 teaspoon of oil and wait until oil is smoking. Add 1 teaspoon of butter.
3. Add fillet to the pan, skin side down. Sear for 2-3 minutes. use a fish spatula, and flip the fillets. Cook for another minute. To check if your fish is done, gently prod with your finger. your salmon should feel somewhat firm, with a little give (approximately 125 F or 51 C).
This original recipe first appeared in the Spring 2014 issue of City Style and Living Magazine.