This rib-hugging recipe for Nova Scotia Seafood Chowder is perfect for fall weather. (Courtesy of Sobey’s)
This Asian Grilled Salmon Salad makes for a perfect Sunday brunch. (Courtesy of Sobey’s)
This Halibut en Papillote has a lovely presentation and basically cooks “in paper.” (Courtesy of Sobey’s)
This Orange Glazed Salmon recipe tastes like you spent hours in the kitchen, yet it’s ready in under 20 minutes. (Courtesy of Sobey’s)
Just recently, grocery chain Sobey’s Inc., introduced this absolutely innovative way of tracing the fish and seafood purchased in the chain: Just scan the product and, not only can you trace the waters that fish came from, but you can find out who the fisherman is and the name of the boat he used to fish! All that’s left is to invite the fisherman to dinner!
Sobey’s did this to ensure the integrity of more sustainable sources and to allow customers to verify the authenticity and quality of their seafood purchases.
All I can say is — wow! A new project for the smartphone.
The celebrate the new initiative, Sobey’s created a series of delicious recipes that are easy to create and even easier to enjoy.
Check out www.sobeyscorporate.com/sustainability for more info. And enjoy the following!
NOVA SCOTIA SEAFOOD CHOWDER
This rib-hugging recipe is perfect for fall weather.
Ingredients:
1/4 lb. (4oz) smoked bacon, diced
2 Tbsp. (30 ml) unsalted butter
2 cups (500 ml) finely diced onions, divided
1 cup (250 ml) diced celery
2 cloves garlic, finely minced
6 sprigs fresh thyme, leaves removed
2 dried bay leaves
3 cups (750 ml) Yukon gold potatoes, peeled and cut into small chunks
1/2 cup (125 ml) clam juice
1 1/2 cups (375 ml) vegetable broth or water
1 cup (250 ml) heavy cream
Sea salt and white pepper
1/4 lb. (4oz) EACH fresh salmon, halibut, bay scallops
Meat from 1 cooked lobster
1/4 cup (50 ml) fresh chives finely minced
1/4 cup (50 ml) fresh parsley, washed and chopped
Directions:
Heat a heavy bottomed pot over medium high heat. Add bacon and cook slowly until crisp and golden, strain off fat. Add butter, 1 cup of diced onions and celery, 2 cloves minced garlic, 1 Tbsp. (15ml) fresh thyme and 2 bay leaves. Sauté, stirring occasionally until vegetables are tender but not browned, about 5 minutes.
Add diced Yukon gold potatoes, clam juice, broth and cream to cover potatoes. Increase heat and bring to a simmer, cook 10 minutes until potatoes are tender. Carefully add fish and scallops, gently simmering until cooked through, about 2 to 3 minutes more. Season to taste with sea salt and pepper, and then stir in lobster meat. Taste to check seasoning and serve garnished with 2 Tbsp. (30ml) fresh chives and parsley. Or let cool completely, refrigerate and reheat when ready to serve.
Serves 8.
ORANGE GLAZED SALMON
This recipe tastes like you spent hours in the kitchen, yet it’s ready in under 20 minutes.
Ingredients:
1/2 cup (125 ml) 100% pure pulp free orange juice
1/4 cup (50 ml) lightly packed brown sugar
1 clove garlic, minced (small)
4 boneless salmon fillets, about 5 oz (150 g) each
3/4 tsp (4 ml) each salt and pepper
1 1/2 Tbsp. (7 ml) Louisiana hot sauce
1 green onion, thinly sliced
Directions:
Place oven rack in centre of oven. Preheat broiler to high. In a small skillet over medium high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4 to 5 minutes. Cool to room temperature; stir in hot sauce.
Arrange fish on a broiling pan or on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of sauce, as well as hot sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8 to 10 minutes. Garnish with green onions.
Serves 4.
ASIAN GRILLED SALMON SALAD
This dish makes for a perfect Sunday brunch.
Ingredients:
2 Tbsp (30 ml) rice or white wine vinegar
1 Tbsp. (15 ml) light soya sauce
1 Tbsp. (15 ml) brown sugar
1 Tbsp. (15 ml) grated fresh ginger (or more, to taste)
1 clove (small) garlic, minced
2 Tbsp. (30 ml) vegetable oil
4 fresh salmon fillets (5 oz/150 g)
1/2 pkg (156 g) organic mixed baby greens
1 cup (250 ml) stringless sugar snap peas, thinly sliced lengthwise
1 cup (250 ml) shredded or julienned carrots
Directions:
Whisk together vinegar, soya sauce, brown sugar, ginger and garlic; slowly whisk in oil. Divide dressing, reserving half.
Preheat grill to medium-high and brush or rub with a little vegetable oil. Brush salmon fillets evenly with dressing. Grill on first side for 3 to 4 minutes. Turn, brush with more dressing, and grill 3 to 4 minutes. longer or until salmon flakes easily with a fork but is still coral-coloured in the centre.
Break fish into large chunks and toss with greens, sliced peas and carrots. Drizzle with reserved dressing and mix to coat. Divide evenly among four plates and serve.
Serves 4.
HALIBUT EN PAPILLOTE
This dish has a lovely presentation and basically cooks “in paper.”
Ingredients:
4 halibut fillet portions, (4 oz./125g each) skin removed
1 cup (250 ml) thinly sliced celery
1 shallot, thinly sliced
1/2 leek, cut julienne
1 carrot, cut julienne
10 grape tomatoes, halved
Sea salt and pepper to taste
2 Tbsp. (30 ml) extra virgin olive oil
2 Tbsp. (30 ml) fresh lemon juice
2 tsp. (10 ml) unsalted butter
4 sprigs fresh thyme
4 pieces parchment paper
Directions:
Pre-heat the oven to 425F (218C) and prepare all ingredients as needed.
Place squares of parchment paper on work table and fold in half to mark centre line. Divide vegetables evenly between two pieces of parchment, placing them centered on one half of paper. Lightly season with salt and pepper.
Set halibut on vegetables and season with salt and pepper, olive oil, lemon juice and butter. Top with thyme sprig. Fold parchment paper over and seal it closed by folding over all ends repeatedly. Place on a tray and bake in the oven for 12 to 15 minutes, until paper is golden and has “puffed up.”
Serve immediately as-is in paper pouch, opening it at table side or open pouch, carefully move fish over, gently set vegetables in centre of a plate or bowl, set fish on top of vegetables and pour any juices left in pouch over fish.
Serves 4.