Did you know that most Canadians feel it’s important that the fish and other seafood they buy comes from sustainable sources? According to the World Wildlife Fund – Canada, serving and sourcing sustainable seafood is easier than you think.
Fresh, tasty and sustainable options found at many local grocers are sourced from Marine Stewardship Council (MSC) certified fisheries and Aquaculture Stewardship Council (ASC) certified farms – perfect for summer picnics, barbecues and outdoor smorgasbords. This Irish classic, created by chef Patrick McMurray from Toronto’s Starfish Oyster Bed & Grill, is great-tasting any time.
Remember that by making responsible seafood choices, you’re helping protect our oceans now and for future generations.
Poached salmon and boxty
For the boxty
1 cup raw potato grated (and pressed to remove excess water)
1 cup mashed potato
1 cup all-purpose flour
2 tsp baking powder
2 eggs lightly beaten
1/4 cup milk
For the salmon
1-1/2 pounds (750g) of MSC-certified or ASC-certified salmon fillets salt and freshly ground black pepper
½ cup sake or white wine
½ cup water
2-3 spring onions (whites and greens)
4 sprigs of fresh dill
Starting with the boxty, add squeeze-dried grated potatoes to the rest of the ingredients, and mix to make a batter, smooth. Then in a heavy skillet, add butter, and the batter to fry into a thin, wide pancake, cooking until brown on both sides. Keep warm in a 200ºF oven until ready to serve.
Sprinkle salmon with salt. Put the sake, water, dill, and onions in a pan, bring to a simmer on medium heat. Place salmon, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of salmon. Serve on top of boxty, sprinkled with fresh-ground black pepper and a slice of lemon, if you wish.
Now that you’re ready to cook, visit oceansfortomorrow.ca for more easy and tasty recipes.