Seafood

Around here chowder is about as common as ants at a picnic. We don’t waste a whole lot of time worrying whether it’s authentic or not either. Better to focus on flavor, which might just lead you to an uncommonly good chowder!

This is my family’s all-time favourite dinner party pasta dish. Our friends request it all the time. I’m happy to oblige because it tastes great, and the sauce makes itself! It’s easy. Steaming wet, just-cooked pasta and melting cream cheese form an incredibly smooth luxurious sauce. The smoked salmon adds flavour extravagance that’s balanced by the familiar flavours of capers, dill, lemon, onion and mustard. A five-star dish for sharing!

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

When a local fisherman shows up at my door with a fresh halibut, this is the gold standard recipe I reach for. It’s my favourite way to add lots of simple, bright Mediterranean flavour to the firm, meaty whitefish. This dish is spectacular enough for a special occasion but easy enough for a quick weeknight dinner.

Wrapping prosciutto around salmon fillets is an easy way to dress up fish while adding some intense flavour and bringing flair to your table. The prosciutto is very easy to work with. It actually “shrink wraps” as it cooks, tightly sealing itself to the fish. It’s a spectacular presentation and very tasty.

Salmon is a regular guest at our table, often grilled with this simple sauce. Its sweet and pungent flavour easily stands up to the richness of the fish. Whenever possible we choose wild Pacific salmon; it’s the most sustainable choice available. We’re also big fans of farm-raised Atlantic salmon. It’s much better for us, and the environment, than beef or meat every day.

Who says burgers have to be made from meat? You’ll be amazed at how easy these are to put together, and your guests will be impressed with how tasty they are. They’re packed full of Asian-inspired flavour, a great way to jazz up your next barbecue excursion with something different and healthy.

Salmonfarmed or wildis one of the healthiest ingredients in any kitchen, and one of the most versatile. It’s easy to add a crisp cornmeal crust and a rich aromatic mussel broth!

One of the easiest ways to cook any type of fish is to simply simmer it in a flavourful liquid. And if that liquid just happens to taste like a classic cocktail, all the better! This dish tastes like a special occasion, but you can actually put it together in minutes.

This classic soup is more than a meal in a bowl. It’s a way to show off the bright spicy flavours of Louisiana and the distinctive cooking style that has made gumbo one of the world’s great dishes.

Smoked salmon is the ultimate party guest. It’s versatile, gets along with lots of other ingredients and always adds a luxurious twist to the proceedings. It’s also easy to work with because you’re limited only by your imagination.

When I was a little boy a tuna sandwich was the very first thing in the kitchen I was allowed to make all by myself. I was very proud that I didn’t need a helping hand or a recipe! I know that you don’t either, so think of this as a guided tour to jazzing up this kitchen classic with a few new flavours.