Recipes

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.

The sunny flavours of the Mediterranean and the flavour of a live wood fire in my backyard make this one of my favourite ways to serve lamb. It’s a great excuse to fire up your grill any time of year. Both the marinade and the tapenade are wonderful with any type of meat or fish.

Today’s mainstream pork is very lean, so it can dry out very quickly as it cooks. The trick to tender pork chops that stay moist and juicy is a simple two-step cooking method. Begin cooking with high heat, then finish, covered, with low heat. And a savoury twist on classic applesauce won’t hurt either!

Pork tenderloin is a very tender and versatile meat that easily absorbs whatever flavour you’re in the mood for, like orange mustard marinade. It’s perfect for your grill!

Because ham is so versatile, our Sunday ham tradition means a different flavour every week. Baked ham is easy to prepare, and easy to personalize with the flavour of your choice because it goes so well with so many ingredients, including the ten variations detailed here.

What’s the secret for your best-tasting, juiciest holiday turkey ever? Brining is a centuries-old trick that the pros use. Soaking the turkey in salt water is simple and it really works. Brining encourages the tightly wound proteins in the meat to uncoil, bump into each other and form a web of sorts that sets in the heat of the oven, trapping flavourful moisture. Don’t worry though, you don’t have to be a scientist to appreciate how tasty this turkey will be.