Asparagus and beans are a classic salad combo. We’ve kicked it up a notch with a zesty lemon dressing and served it with seared scallops dusted with smoked paprika for an added robust flavour. And for extra crunch? Scatter some crisped onions or shallots overtop, if you wish; these are easy to make, but also available in various local food stores.
In large bowl, make dressing by combining lemon juice, mustard, lemon zest, and syrup or honey. Stir to blend. Slowly whisk in olive oil until emulsified. Set aside.
Snap woody ends from asparagus spears and discard. Using mandoline or vegetable peeler, shave spears lengthwise into long fronds. Place in bowl with dressing. Do not toss.
In small pot of boiling water, cook fava beans for about 4 minutes, or until tender but still bright green. Remove with slotted spoon to bowl of ice water to immediately stop the cooking. Drain and remove outer shells, and add beans to asparagus.
Add snap peas to boiling water and blanch for 1 minute, or just until bright green but still crisp. Remove with slotted spoon to bowl of ice water to stop the cooking. Drain and blot dry. Add to asparagus and fava beans. Set aside.
Remove side muscle from scallop and discard. Pat scallops dry with paper towels. Dust proportionately with paprika and cumin. In large skillet, heat oil on high. Add butter to pan. When it sizzles, gently add scallops to hot pan, being careful that scallops don’t touch each other. You may need to cook scallops in batches, adding a little more oil and butter to pan depending on size of skillet. Sear scallops for about 2 minutes per side or until a light golden crust forms. Transfer to clean plate as they are done. Drizzle with lemon juice.
To serve salad, toss asparagus, beans, and peas together with dressing from bottom of bowl.
Serve individual portions with a couple of seared scallops on top of each. Garnish with pea shoots and scatter some crispy onions overtop, if using.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.