maple brined salmon.

I think I've mentioned this before, but I'm NOT a huge fan of fish. I should clarify...I'm not a huge fan of SOME types of fish. I could eat shellfish any night of the week; a nice lobster, some mussels, even scallops! But Salmon...it's always rubbed me the wrong way. It looks pretty, and I know it's supposed to be really good for you, but it's just so "fishy" tasting. I've tried it baked, broiled, fried, covered in sauce, barbecued on a cedar plank, smothered in dill...and it's always the same...too fishy! 
Joe and I keep saying that we'd like to try to eat more fish. I'm not sure we'll ever make it to the recommended two servings a week, but starting with one seems doable. I was browsing through my cookbook collection the other day, trying to decide which chef would have the BEST recipe for salmon. If I'm going to give this type of fish one last shot, I have to do it justice and prepare it the best way possible. I saw my "Oprah" cookbook sitting there and thought...if it's good enough for Oprah, well...you know the rest! I ran across a recipe for Maple-Brined Salmon, and while my initial reaction was "ewww", the fact that it said "one of the most satisfying" right underneath the title kind of swayed my opinion. That and the fact that I had a big can of maple syrup in my fridge :)
I must say that after trying out this recipe, I may just be a salmon convert. Soaking the fish in the maple brine really cut the fishy taste and rendered it tender, moist and so flavourful. The sugars from the maple syrup caramelized in the pan, so don't worry if you get a few dark spots from frying...they taste the best!  One thing I learned in the process was that with fish, the fresher is always the better. There are numerous different grades and types of salmon out there with a huge range in price. Wild salmon is typically considered the best, however, I cooked up a nice fresh piece of Atlantic salmon and it was terrific. Fresh fish should not smell "fishy", so if a piece of fish smells like a fish...I'd toss it back :)

Maple Brined Salmon

- (2-4) 5 to 6 ounce salmon fillets
- (2) cups of water
- (1/2) cup of pure maple syrup
- (1/8) cup of salt
- (1) tsp. whole black peppercorns
- (1) bay leaf
- (2) tbsp. canola oil or extra virgin olive oil


In a small saucepan, bring water, maple syrup, salt, peppercorns and bay leaf to a boil for 30 seconds. 

Remove from heat and cool to room temperature. At this point you can either add your salmon fillets right into your pot of brine and put the pot directly into the fridge, or you can transfer the brine into a large resealable plastic bag, add the fillets and place the bag in the fridge. Refrigerate, turning the salmon occasionally, for 1 to 2 hours.

Remove the salmon fillets from the brine and pat dry with a paper towel. Sprinkle both sides with a pinch of salt. In a large, non-stick pan over medium heat, add 1 tbsp of canola oil and heat. If you're cooking up more than 2 fillets, you'll most likely have to cook the fish in two batches, so add the other tbsp of oil for the second round. Add the salmon fillets to the skillet, skin side up, and cook until opaque throughout (approximately 4 to 5 minutes on each side).

 Serve with your choice of sides and enjoy!!

rainbow trout with lemon and dill.

A walk to our local farmer's market today inspired our menu for dinner. Joe and I are traditionally more drawn to roast beef or steak, but we thought we should broaden our horizons (and palette) and opt for a a nice piece of fresh fish. 
The Atwater Market in Montreal is about a 45 minute walk from our apartment, but definitely worth the trek. They sell everything from maple syrup to local Quebec cheeses, monstrous heads of garlic imported from France, and even sausage made from spinach. If they don't sell it, you really don't need it.
The "Poissonnerie" at the market has an amazing selection of fish brought in from all over Canada. There were huge lobsters and scallops from the East coast, fresh Atlantic salmon, Cod, shrimp...you name it! We were looking for something with a slightly less "fishy" taste with a lot of potential for great flavour. While everything looked fantastic, we left with a nice piece of Rainbow Trout from Ontario, and some great advice and tips from our local fishmonger.
This recipe is very simple and HEALTHY and allows the freshness and the flavour of the fish to be the star. Although I made this dish using Trout, it will also work great with other milder tasting fish such as Haddock or Tilapia. When buying fish, always count on about 1/2 a pound or 0.22 kg of fish per person. 

Poached Rainbow Trout with Lemon and Dill

- (1) fillet of fresh Rainbow Trout
- (1) tbsp. extra virgin olive oil
- (1/2) tsp. salt or garlic salt
- (1/2) tsp. pepper
- (1) tsp. dried dill or (1) tbsp. minced fresh dill
- (1) tsp. grated lemon rind
- (1/2) of a lemon, sliced
- the juice of half a lemon

Preheat the oven to 350 degrees F. Place fillet on a large sheet of aluminum foil with the skin side facing down. Brush fish with olive oil. Season with salt, pepper and dill. Grate lemon rind and sprinkle on top of fish. Slice half of a lemon into slices and place on top of fillet.

 
Squeeze the juice of the remaining half lemon over the entire fish. Fold the foil around the fillet to form a packet. Place the foil packet on a baking sheet and bake in preheated oven for approximately 15-17 minutes for a 1 pound fillet. Adjust cooking time depending on the size of your fillet, making sure the reddish colour of the fish has turned completely pink. Remove from oven and open packet carefully, as steam may have built up inside. The fish should separate from the skin easily using a spatula. Serve with your choice of sides.

 

 Cutting Back?
There is no need to worry about adding any inches with this recipe. Fish in general is a great source of low-fat protein, but fish such as Rainbow Trout, Salmon and Tuna pack the added benefits of Omega-3 fatty acids. Stay away from pre-packed side dishes, as they normally contain your daily recommended intake of sodium in only one serving!

coconut curry fish.

This recipe was passed down to me from my mom (as many good recipes are) and is courtesy of the Canadian Living Kitchen. I grew up on this dish and for many years, this was the only way I'd EVER eat fish. My palette is much more refined these days :)

While any type of white fleshed fish will work in this recipe, Tilapia (also known as St. Peter's fish) is my favourite. It's a firm fish, so it won't flake apart in the curry sauce, and you'll barely even know you're eating fish!

Coconut Curry Fish

- (1) tbsp. vegetable oil
- (2) onions, chopped
- (3) cloves of garlic, minced
- (2) tsp. curry powder
- (1) tsp. salt
- (1/2) tsp. pepper
- (1) can (400ml) coconut milk
- (1) cup diced tomato, skin removed*
- (1/2) cup of chicken stock
- (10) whole allspice
- (2) lbs. white-fleshed fish (kingfish, grouper, tilapia, or red snapper)
- (1/2) tsp. lime juice
 - (2) green onions, sliced

In a shallow Dutch oven, heat oil over medium heat. Cook onions and garlic for approximately 5 minutes, or until softened. Add curry powder, salt and pepper. Stir for 1 minute. Pour in coconut milk and chicken broth and stir. Add in diced tomato and allspice. Bring to a boil.

* The easiest way to peel a tomato :

Score the skin of the tomato into four quarters using a sharp knife. This will allow you to remove the skin easily in four sections.

Place the tomato into a deep container and cover with boiling water. Be sure that the entire tomato remains covered by the water. Using a container with a lid can be helpful. Let the tomato sit in the water for at least 5 minutes

 Remove the tomato from the water and allow to cool for a minute or so. At this point you should be able to pull the skin off the tomato very easily with your hands.

Reduce heat and simmer curry sauce for 25 minutes. Add fish to sauce, cover and cook for 10 minutes or until fish flakes apart with a fork. Discard allspice. 

Serve fish and curry sauce over a bed of jasmine rice. Sprinkle with green onions and season with a dash of lime juice.

Cutting Back?
If you're looking for a way to cut a few calories from this recipe, try substituting light coconut milk for the original. Light coconut milk has 60% less fat than the original without sacrificing the taste.
Using brown or whole grain rice will also cut back on the sugar and increase your intake of fibre.