Recipe Formula: Fresh not frozen, the very best Seafood

A recipe is only one piece of the puzzle.

In most of Canada winter has its hands on the land and on our bones, but that does not mean the only seafood available is from ice fishing. Markets have a plentiful supply of fresh seafood and fresh is always the very best. In this collection of recipes I have pickerel, salmon, balls made with shrimp and yes, pickerel. The taste of the sea is a light, yet filling fare good for both your body and your mind. The salmon has been dressed up in a summery fashion with mangoes, cherry tomatoes and baby cucumbers. A warm fresh salsa has been tossed in with the soft and gentle flesh of pickerel. Finally balls, fish balls of any kind, seem to be favourites with both young and old. Here the balls are a mix of shrimp and pickerel, keeping them light yet full of flavour. They can be paired with Thai Rice Noodles, linguine drizzled with a little olive oil and dusted with grated Parmigiano-Reggiano, or as leftovers on a sub sandwich. So yes it may be a little cold in Canada but seafood, well it has a way of reminding of us of the ocean and rolling waves on a beach. Anyhow winter will be over soon.

Crusted Pickerel with Fresh Salsa

2 lb fresh pickerel fillets

1 cup Parmigiano-Reggiano cheese, grated

1 tbsp roasted garlic & pepper seasoning (Club House)

2 tbsp fresh basil, finely chopped

2 red onions, roughly chopped

2 large tomatoes, chopped

1 orange bell pepper, chopped

1 red bell pepper, chopped

227 g sliced mushrooms

2 cups fresh chopped pineapple

1 bunch green onions, chopped

2/3 cup pineapple juice

1 bunch asparagus, chopped

Mix Parmigiano-Reggiano cheese, roasted garlic & pepper seasoning and fresh basil.

Lightly rub fillets with a little oil then generously layer the parmigiano mixture

over fillets and gently pat down.

Pan fry the fillets on medium heat.

In a fry pan add onions and mushrooms with 2 tablespoons of oil.

Cook till onion turns translucent, then add bell peppers and green onion, cook for five minutes.

Add pineapple chunks, pineapple juice and asparagus. Cook for eight minutes till sauce thickens.

Serve the crusted pickerel over the salsa.

(Serves 4)

Summery Salmon

2 lb salmon fillets

½ cup each, fresh basil & dill, finely chopped

2 tbsp roasted red chili paste

2 tbsp lemongrass, finely chopped

1 tbsp fresh ginger, finely chopped

2 tbsp olive oil

1 tbsp red wine

6 baby cucumbers, thinly sliced at length

2 mangoes, thinly sliced

1 cup cherry tomatoes, cut in halves

Preheat oven to 400° F.

Place salmon fillets on baking dish, season to taste with salt and pepper, place fresh basil and dill on top and bake for 15 minutes.

In a bowl combine red chili paste, lemongrass, fresh ginger, olive oil and red wine.

On a platter arrange sliced cucumbers, mango and cherry tomato.

Place salmon fillets over the top and drizzle with chili oil.

(Serves 4)

Shrimp & Pickerel Balls

30 medium shrimp, deveined and peeled

1 ½ lb pickerel, broken

¼ cup each, finely chopped basil and sage

1 egg

½ cup bread crumbs

salt & pepper to taste

fettuccine pasta

white truffle oil, for drizzle

½ cup basil, finely chopped

baby bok choy

Sauce

¼ cup olive oil

2 tbsp balsamic vinegar

½ cup red wine

Garnish

¼ cup each fresh basil & sage, finely chopped

In a food blender combine shrimp, pickerel, chopped basil and sage, begin to blend,

add egg, bread crumbs, salt and pepper.

Blend till all ingredients are well mixed and smooth.

Form into balls.

Heat oil in a pan and begin to brown the balls.

Combine olive oil, balsamic vinegar, red wine and fresh basil.

Pour over browning balls and cook till balls are fully cooked, approximately eight to ten minutes.

Boil fettuccine, drain and drizzle with white truffle oil, sprinkle with chopped basil.

In a fry pan pour ½ cup oil, place baby bok choy in and let bok choy wilt only a little.

Serve the balls over wilted bok choy and fettuccine.

(Serves 6)

Nippon Salmon

2 lb salmon fillets

sweet & smoky Hibachi seasoning

2 lb spinach, chopped

1 bag carrot stix

1 broccoli crowns

500 g shiitake mushrooms, chopped

Sauce

1 cup soy sauce

½ cup rice vinegar

¼ cup dry white wine or sake

¼ cup fine brown sugar

Preheat oven to 375° F.

Season salmon well with sweet & smoky hibachi seasoning

and cook skin side down for ten minutes.

Chop the spinach coarsely. Cut broccoli into small individual crowns.

In a frying pan begin to cook the carrot stix for about three to five minutes, add broccoli and mushrooms, cook for another five minutes.

Add spinach and cook only to wilt the leaves down not to overcook.

In a separate small pan combine soy sauce, rice vinegar, white wine and brown sugar.

Over low heat cook till the sugar fully dissolves, stirring constantly.

Plate the spinach mix and salmon fillet over the top and pour two tablespoons of the sauce over it.

(Serves 4 - 6)

Orange Chipotle Salmon

6 salmon fillets

orange chipotle sauce (Braswell's Select)

6 whole corn on the cob

2 mangoes

2 white flesh peaches

1 cup sweet red chili sauce

Preheat oven to 375° F.

Spread foil over baking tray and lay the salmon skin side down.

Pour generous amount of orange chipotle sauce over fish and bake

for approximately ten minutes.

Check to see if a little more sauce would be required and cook till desired doneness.

Cut the kernels off the cobs and boil covered in

salted water for approximately 15 to 20 minutes, till corn is soft.

Cut mangoes and peaches into chunks.

Drain the corn then add mango and peach, pour sweet chili sauce and mix.

Keep over medium heat stirring gently to coat everything well and only to warm through

the flesh of the mango and peach.

Serve salmon over the fresh warm salsa.

(Serves 4 - 6)