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Pop the cork, Shrimp season is here! We are definitely spoiled by the freshness of seafood here on the West coast, but the beauty of modern day means that no matter where you are in the country, the fish is always remarkably good. This dip is one of my favourite go-to’s when I’m looking to have something easy and delicious on hand for when friends pop in over a holiday weekend. It literally whips up in seconds and can stay in the fridge overnight if need be: just be sure to give it a good stir before serving. Serve alongside our original Raincoast Crisps or try with the Salty Date & Almond and a crisp pinot gris – perfection!

ls_shrimp_basilMakes 3 cups

  • 1 lb hand-peeled baby shrimp
  • 3 green onions, finely chopped
  • 2 Tbsp. finely chopped fresh basil
  • ½ tsp. Sriracha
  • ½ tsp. Sambal Oelek
  • 1 tsp. Worcestershire sauce
  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • 1 tsp. grated lemon zest

In a medium bowl stir the sour cream and mayonnaise together. Mix in the rest of the ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.

The long weekend is here – in Canada at least – and that means one thing….Barbecue season as officially arrived! My favourite thing to grill is always seafood, and here on the West Coast salmon is a staple. We’re spoiled as it’s always about as fresh as you can get without a rod and line in your hand. This cedar smoked salmon is the perfect way to celebrate the holiday with family – nice and light, leaving lots of room for dessert. Cedar plank cooking can seem intimidating to some, but it’s just as easy as cooking straight on the grill (easier because your fish is guaranteed not to stick) and the added flavour is absolutely worth it!

Serves 8

  • large cedar plank fit to grill or 8 individual 7″ square planks
  • 1/2 cup whole-grain mustard 
  • 1/4 cup mayonnaise 
  • 1 tablespoon dry mustard 
  • 1 tablespoon soy sauce 
  • 2 teaspoons honey 
  • 1/2 teaspoon finely grated lemon zest 
  • Salt and freshly ground pepper 
  • 40-48 ounce salmon fillet, skinned and sliced to individual servings if desired

Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.

Meanwhile, in a small bowl, blend the whole-grain mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.

Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.

Dorothy Graul - February 12, 2015 - 11:00 pm

This is a delicious recipe.

We are so spoiled here on the West Coast: the produce is always fresh and the seafood is always plentiful! We are also lucky enough to live in a uniquely diverse multi-cultural area and thus are exposed to flavours and food combinations from across the globe. This Asian-inspired caesar salad is a fantastic twist on the original Italian classic and the perfect compliment to easy sautéed prawns – at their peak right now in our waters. Great for an easy mid-week dinner or lunch, it also makes a nice light starter course to an early summer main.

  • 1 Tbsp (15 mL) sesame seeds
  • 1/4 cup (62 mL) fresh lime juice
  • 2 Tbsp. (30 mL) good quality mayonnaise
  • 1 Tbsp (15 mL) chopped peeled ginger
  • 1 Tbsp (15 mL) minced lemongrass
  • 1 Tbsp (15 mL) sesame oil
  • 1 Tbsp (15 mL) fish sauce (nam pla)
  • 2 garlic cloves, peeled
  • 2 tsp. (10 mL) chili garlic sauce
  • 1/2 cup (125 mL) vegetable oil
  • 1 large head of romaine lettuce, torn into bite size pieces
  • 1 cup (250 mL) grated Parmesan cheese
  • 3 – 4 prawns per person (optional)

 Heat a heavy, small skillet over medium low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in a food processor; process until well blended. With processor running, add the vegetable oil in a slow steady stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in a large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds. If serving with prawns**, place 3-4 on top of each serving. Enjoy!

**For prawns: heat a sauté pan to medium high and add a small splash of olive oil. Sauté peeled prawns for 2-3 minutes flipping mid-way. Cook until just pink through – do not overcook.

 

 

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