Celebrating the End of Summer + Salmon Poke Recipe

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It’s hard to believe the first week of September has come and gone. The tourists have all returned home, the kids are back in school and families are settling into their new routines. Fall is on the horizon.

In my neck of the woods, this time of the year is bittersweet. The long, hot and humid days, hanging out at the cottage and even roasting marshmallows around the campfire are now just good memories of summer. We look forward to what lies ahead with the changing leaves, dipping temperatures and shorter days.

One of my favourite ways to celebrate the end of summer is at a place that I love, surrounded by the people that I love - Lake Huron with my family. Toss in some good food and good drinks and I don’t even want to go back to reality at the end of the weekend.

The environment is very important to me. Being outdoors is very important to me. So, when we're visiting my parents, we spend every second we can outdoors - whether it be eating a meal, playing with the dogs or a walk on to the beach.

Loving Mother Nature also means that I conscious of the my actions, including the food that I eat. 

When choosing sustainable food options, I opt for those that are harvested in a way that has minimal impact on the environment. 

Seafood, for example. We love to eat fish. But, the fish that we choose to eat without a doubt must be sustainable. This means that it must be caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans.

Made with fresh, sustainably caught Coho salmon and served with salty kettle chips, this recipe for salmon poke makes the perfect addition to any end of summer celebration. 

Sustainable Salmon Poke

Serves: 4

Total prep time: 40 minutes

Ingredients:

• 1 8-ounce boneless, skinless fresh sustainable salmon fillet
• ¼ cup cucumber, seeded and finely diced
• 1 tbsp fresh lime juice
• 1 ½ tsp fresh chives, minced
• 1 ½ tsp vegetable oil
• 1 ½ tsp seeded jalapeno, minced
• 1 ½ tsp shallot, minced
• ½ tsp fresh ginger, peeled and minced
• ¼ tsp lime zest
• ½ tsp sesame oil
• 1 tsp Black and white sesame seeds
• Salt and pepper, to taste
• Kettle chips

Directions:

1. Place salmon in the freezer until well chilled, about 20 minutes. This will help with slicing the salmon.
2. Thinly slice the salmon lengthwise into 1/8’’ wide pieces. Cut each piece into 1/8’’ long strips. Cut strips crosswise into 1/8’’ cubes.
3. Place salmon in a medium bowl. Add cucumber.
4. In a separate small bowl, combine lime juice, vegetable oil, jalapeno, shallot, ginger, lime zest and sesame oil. Stir to combine.
5. Add sauce to salmon and cucumber and toss to coat. Season with salt and pepper.
6. Transfer poke to a serving bowl and sprinkle with sesame seeds.
7. Serve with salted kettle chips.

And what's better to pair with sustainably harvested seafood than sustainably crafted wine?

Pairing wine and seafood doesn't have to be a challenge. And in our house, we're not picky. Right now, we're particularly enjoying The Dreaming Tree Crush (a tasty red blend) and Chardonnay. 

The Dreaming Tree makes high quality, delicious California wines at an affordable price point that are meant to be enjoyed in any group occasion. And while the brand is passionate about winemaking, they also have a social conscience in the commitment to protecting and restoring tree and forestry areas across the country and around the globe. 

You can find The Dreaming Tree wines at your local grocery, drug or supercenter stores. Be sure to check their website before you shop.

Pairing The Dreaming Tree sustainably crafted wines with sustainably harvest seafood seems like a no-brainer to me, and it is sure to spark a conversation and help foster a connection between the food we eat and drink and the company we keep with the environment. The perfect way to celebrate the end of summer. A beautiful sunset also helps. 

What is your favourite way to celebrate the change in seasons? Are you conscious of where your food comes from? I’d love to hear!

Teriyaki Salmon Bowl

A few weeks ago, I confessed my love for spicy mayo. Seriously, I could eat that stuff by the spoonful.
Want to know another ingredient that spicy mayo is yummy on? Salmon. Specifically, this Teriyaki Salmon Bowl recipe.

I can't say it enough that when I look for dinner recipes, they need to be three things: 1) healthy 2) easy and 3) inexpensive. 
When it comes to healthy eating, salmon is on the list. Salmon is a good source of protein and omega-3 fatty acids, which are good for your heart.  In fact, The American Heart Association reports that consuming 8 ounces of fish per week (approximately 2 meals) can lower your risk of heart disease. It is also high in vitamin D, which helps maintain healthy bones and teeth. So, why wouldn't you want to eat it? 
When I say easy and inexpensive, I truly mean it. Having a 4 month old is a full time job and not one that's kind on the wallet. This meal only takes about 20 minutes start to finish, and all ingredients considered, each portion of this recipe costs around $3.00. My kind of meal.
So dinner needs to be one, healthy. Check. Two, easy and three, inexpensive. Check. Check. 
Winner, winner, salmon dinner.

TERIYAKI SALMON BOWL

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 2 people

Ingredients

• 2 - 4 oz pieces of salmon
• 1/4 cup teriyaki sauce
• 1 large carrot, julienned or grated
• 2 green onions, diced
• 1 cup white rice, cooked
• 2 tbsp low fat mayonnaise
• 1 tsp sriracha 
• sesame seeds (optional)

Directions

1. Marinade salmon pieces in teriyaki sauce. This can either be done at time of purchase by adding two fresh fillets and 1/4 cup teriyaki sauce to a medium-sized freezer bag and freezing in sealed bag (for up to 6 month) or by marinading in sauce for at least 2 hours in the fridge.
2. Preheat oven to 350 degrees F.
3. Cook rice as per package.
4. While rice is simmering, cook the salmon for 15 minutes, or until done.
5. In small bowl, mix mayonnaise and sriracha to create spicy mayo. Add more sriracha for desired spiciness.
6. In an individual serving bowl, layer ingredients: rice, salmon, carrots and onions. 
7. Drizzle with spicy mayo (see below for instruction on how to garnish).
8. Garnish with sesame seeds (optional).

How to Garnish with Spicy Mayo

Materials

• spoon
• scissors
• small sandwich bag
• small drinking glass
• spicy mayo

Instructions

1. Gather materials listed above.
2. Place small sandwich bag inside small drinking glass and fold top of bag over the edges of the glass.
3. Using the spoon, scoop the spicy mayo into the bag.
4. Remove the bag from the glass and carefully squeeze the spicy mayo into one bottom corner of the bag.
5. Holding the bag at the top of the spicy mayo, carefully make a small cut in the corner of the bag. Make sure not to squeeze the mayo too tight as it will come squirting out of the bag.
6. Applying a bit of pressure, squeeze the bag until the mayo starts coming out of the corner of the bag.
7. Garnish the salmon (or other food item) as you see fit - straight thin lines, squiggly lines, thick lines, etc.

Remember when purchasing seafood, sustainable is best. When it comes to Atlantic salmon, open-net pen farmed is why you're looking for. And if you prefer wild caught, make it gill net caught Chinook from British Columbia and Alaska.

If you love seafood, check out this recipe for Scallop and Chorizo Bites or Mussels with Garlic Wine Sauce. The perfect appetizer recipe for your next dinner party.


Do you like salmon? What is your favourite seafood recipe? Do you make sustainable seafood choices?

Scallop & Chorizo Bites with Lemon-Wasabi Yogurt

Even though I work with fish, I am a big fan of seafood. Seems cruel, I know. But, it also means that when it comes to seafood, I am knowledgeable about what I'm eating, where it is coming from and how it is caught. From the small scallop to the large salmon, I make sure that the choices I make when it comes to catching, buying and cooking seafood limit the impact on the environment. 
Have you ever tried scallops before? They are such interesting critters. Scallops belong to the mollusc family, which also includes other tasty seafood such as squid, octopus, clams, mussels and oysters. They are considered bivalves, which means they have a two-hinged shell made from calcium carbonate. If you enjoy shelling, you may have found one of their ridged fan-shaped shells on the beach. Scallops swim by opening and closing their shells using their powerful adductor muscle. This muscle is the round, fleshy part that you actually eat! 
There are many ways to eat scallops, including grilled, baked and my personal favourite, pan seared. Looking for something different to serve at your next house party? If you love seafood, this recipe for scallop and chorizo bites with lemon-wasabi yogurt is sure to win you, and your party guests, over.

Scallop & Chorizo Bites with Lemon-Wasabi Yogurt

Prep time: 10 minutes Total time: 15 minutes
Ingredients

• 1/4 cup plain Greek yogurt
• 1 tsp wasabi
• zest 1/2 lemon
• 1 tsp fresh lemon juice
• 1 bag sea scallops (toonie-sized), thawed
• 1/4 tsp each salt and pepper
• thin sliced chorizo dry sausage (1 per scallop)
• 1 tbsp olive oil
• chives, cut into 1 inch lengths

Directions

1. To make yogurt topping, combine yogurt, wasabi, lemon zest and juice in small bowl. If too spicy, add more yogurt. Refrigerate.
2. Pat dry scallops with a paper towel. Season with salt and pepper. Set aside.
3. Brown chorizo in a skillet on medium heat for 1 to 2 minutes each side. Pat dry to remove excess oil. Set aside.
4. In the same skillet over medium-heat, add olive oil. Sear scallops, 1 to 2 minutes a side, until firm and lightly browned.
5. Arrange chorizo slices on a platter. Layer the scallop and a small dollop of yogurt mixture. 
6. Garnish with a piece of chive. Serve warm.

Remember - when making seafood choices, look for one of the three logos below to know you are making a sustainable choice and the best one for the environment. For example, diver-caught or farmed scallops are the most sustainable options when it comes to scallops.

Vancouver Aquarium Ocean Wise // Monterey Bay Aquarium Seafood Watch  // Marine Stewardship Council

What is your favourite seafood recipe? Do you make sustainable seafood choices?

Fall Clam Chowder Recipe

Along with the return of the cool weather comes hearty fall comfort food favourites, such as a warm bowl of soup.

This traditional New England-inspired clam chowder is cream-based, thick and loaded with potatoes, onions and clams. The perfect comfort food for fall.
Fall Clam ChowderYields: 4-6 servings
Ingredients

4 strips of bacon

2 celery ribs, chopped

1 large white onion, chopped

2 garlic cloves, minced

3 small white potatoes, peeled and cubed

3 cup reduced-sodium chicken broth

8 oz clam juice

1/4 tsp ground pepper

1/4 tsp dried thyme

1/3 cup all purpose flour

2 cups half and half cream, divided

13 oz chopped clams

Directions

1. In a large pot, cook bacon over medium heat until crisp. Remove and set on paper towels to drain. 
2. In the same large pot, sauté celery and onion in the bacon drippings. Add garlic and sauté for 1 minute longer.
3. Stir in the potatoes, stock, clam juice, pepper and thyme. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until potatoes are tender.
4. In a small bowl, combine flour and 1 cup of half and half cream, until smooth. Gradually stir into soup. Bring to a boil and cook, while stirring, for 1 to 2 minutes or until thickened. 
5. Stir in clams and remaining half and half cream. Heat through, but do not allow soup to come to a boil.
6. Ladle into serving bowls, sprinkling chopped green onions and crumbled crisp bacon over each serving.

Some recipes call for fresh clams, but canned clams will work for this recipe. However, if you do get the chance to go clamming and collect your own, I definitely recommend the experience. It may be a challenge, but the delicious reward is worth it.  

Love chowder and live in the Toronto, Calgary or Vancouver areas? Check out Ocean Wise's annual Chowder Chowdown event, filled with sustainable chowder and local craft beer. In Toronto, the event takes place on November 3 in the Distillery District. More info on the event can be found here. 
Do you like chowder? What is your favourite fall soup recipe?

Spaghetti con le Cozze

One of my favourite things about the Italy was the food, especially the freshness and simplicity of the ingredients. One of my favourite meals was spaghetti con le cozze, or spaghetti with mussels - fresh, homemade spaghetti noodles, in a simple and chunky tomato sauce, with locally-caught mussels and lots and lots of fresh garlic. 
Some people are intimidated over cooking with mussels, but they are affordable, sustainable and surprisingly simple to cook. Minimal ingredients are needed to create this tasty mussel dish. Enjoy!

Spaghetti con le Cozze [Spaghetti with Mussels] Yields: 4 servings
Ingredients:

• 2 pints (2x500ml jars) homemade tomato sauce
• 1 package spaghetti 
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 cups chicken stock
• 1 cup dry, white wine (optional)
• 2 lbs mussels
• parmesan cheese, grated
• loaf of fresh Italian bread

Directions:

1. Bring water to a boil in a large pot. Add 2 tbsp salt.
2. In a sauté pan, heat olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the stock and wine, raise the heat, and bring to a boil
3. Add the mussels to the liquid. Cook, stirring and tossing, until all of the mussels have opened, about 6 minutes. Discard any unopened mussels.
4. In a separate large pot, add the homemade tomato sauce and 2 gloves of garlic, minced. Simmer until heated through. Season with salt and pepper to taste.
5. Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well.
6. Add the pasta to the pot with the tomato sauce. Toss in pasta in the sauce and plate.
7. Top the plated pasta with mussels, drained of liquid. Garnish with grated parmesan cheese.
8. Serve extra mussels separately, with a side of sliced fresh bread for dipping.

Farmed mussels, especially those grown in suspended culture such as blue mussels, are an excellent sustainable seafood option, and Ocean Wise recommended. Similar to how these Alaskan oysters were cultivated. 
Love mussels? Check out this recipe for mussels in a garlic wine sauce. 

Do you enjoy mussels? Is this a recipe you would make?