Impress your guests with salmon, smoked urban style at home. Enjoy it with fresh-from-the-oven baked bannock and homemade aioli or on top of a crisp salad.
For bannock, preheat oven to 400 F (200 C). In large bowl, mix dry ingredients. Make a well in the middle and add about half the water to fill well. With sturdy spoon, start incorporating flour mixture, beginning with walls of the well. Once water is incorporated, add more water as needed and continue to mix until dough becomes sticky. Do not overmix.
Sprinkle generous amount of flour onto work surface and form dough into 6 puck-sized portions.
Oil baking sheet and place bannock directly on sheet. Brush entire surface of dough with oil. Place baking sheet on middle rack of oven and bake for 10 minutes. Flip bannock and bake for an additional 10 minutes or until lightly golden brown.
In stand mixer with whisk attachment, combine all aioli ingredients, except oil, on medium speed. Once combined, turn mixer to high speed and add oil very slowly to start the emulsion. Continue to add oil in a slow, steady stream and continue to mix until thick. Aioli will keep for up to 1 week in the refrigerator.
Meanwhile, assemble your u201csmoking stationu201d by placing small fireproof bowl in large, deep-dish container big enough to hold both the salmon and the bowl.
(A metal roasting pan works well for this, with the small bowl placed in the corner.)
In another bowl, with whisk, combine sage brine ingredients and then rub each salmon fillet with a generous coating. Place fish in deep-dish container and place handful of white buffalo sage into small fireproof bowl. Light sage on fire and quickly cover the container with lid (or aluminum foil if your roasting pan doesnu2019t have a lid). Allow salmon to smoke for 20 minutes. Relight sage if you desire a smokier flavour.
Preheat oven to 425 F (220 C). Remove cover from roasting pan with smoked salmon. Place in preheated oven and cook for 8 to 10 minutes, or until almost baked through (salmon will continue to cook once removed from oven).
To assemble, cut bannock in half horizontally, spread lemon aioli onto both halves, add salmon fillet, and top with pickles and arugula.
Store extra aioli in fridge for up to 1 week. Store brine in cupboard for use on fish and meats.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
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.