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Seafood

Recipes from Chef Michael's Kitchen

Recipes | Latest Recipes from Seafood

Bacon Beer Mussels
2 years ago

Bacon Beer Mussels

Mussels are the world’s easiest seafood to cook, especially with a tasty beer. All you have to do is toss ‘em in a pot with the liquid of your choice and they’ll steam right open. If that liquid happens to be Upstreet’s Commons Pilsner you can count on a delicious broth perfect for soaking up and sharing with friends. A bit of crispy bacon doesn’t hurt either but remember to save a few cold ones for sharing!

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Seawater Lobster
2 years ago

Seawater Lobster

Around here we tend to take our lobster pretty seriously. Nothing beats the flavour like a lobster pulled from the sea then cooked in the sea. But if you don't live by the sea, how do you make the sea? Too easy. Just remember for every gallon of water add 1/2 cup of salt.

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Maple Mustard Oat-Crusted Salmon
2 years ago

Maple Mustard Oat-Crusted Salmon

This recipe is a quick and delicious way to celebrate a few of Canada's iconic ingredients. A quick glaze of maple syrup and mustard brings the sweet and savoury, and the oats creates a hearty and whole crust. Serve it alongside other Canadian favourites, like Prince Edward Island potatoes!

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Tuna Potato Salad
3 years ago

Tuna Potato Salad

This ain't your typical tuna salad! A rosy tuna steak is quickly seared in a hot pan and thinly sliced before being put on display over a hearty potato and green bean salad.

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Slow-Baked Salmon with Honey Mustard Glaze
3 years ago

Slow-Baked Salmon with Honey Mustard Glaze

Since salmon is a fatty fish, it’s often cooked quickly with high, searing heat that gives it a crispy crust. But salmon is just as delicious when it’s cooked slowly. Gentle, patient heating gives it a tender, melt-in-your-mouth texture that is truly memorable - especially when it’s brightened with a simple honey mustard glaze.

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Pan-Seared Scallops with House Wine Sauce
3 years ago

Pan-Seared Scallops with House Wine Sauce

Searing sweet briny scallops to give them a golden brown crispy crust is an essential cooking method for any cook’s seafood repertoire. The secret is a hot pan, a high-heat, rapid cooking trick mastered by busy restaurant line cooks. A hot pan not only browns the scallops but allows you to whip up a tasty wine sauce too.

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Lobster Roll With Sriracha Mayo and Seaweed
3 years ago

Lobster Roll With Sriracha Mayo and Seaweed

The Prince Edward Island International Shellfish Festival is one of my favourite annual events where I get to showcase world-renowned, locally grown mussels, oysters, and of course, lobsters. This is my twist on the classic lobster roll, spiced up with my favourite hot sauce and lined with a paper-thin sheet of seaweed.

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Lobster Lentil Arugula Salad
5 years ago

Lobster Lentil Arugula Salad

This salad perfectly combines the flavours of the land and sea! The earthy heartiness of the lentils anchors the dish, the brininess of lobster adds lots of luxurious sweetness and the sharp, peppery arugula ties everything together.

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Thai Hot and Sour Mussel Soup
5 years ago

Thai Hot and Sour Mussel Soup

When you steam off a pile of mussels they release a hearty broth that forms the base of soups all over the world.

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Lobster with Lobster Sauce
6 years ago

Lobster with Lobster Sauce

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

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Grilled Salmon Grilled Salad
6 years ago

Grilled Salmon Grilled Salad

I love salmon. I love its flavor, I love how healthy it is, and I love how easy it is to cook. I especially love it grilled, then tossed into a simple salad. And since the grill is already on, why not grill the whole salad?

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