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Salmon Ceviche Lettuce Cups

Serves 4.


    Salmon Ceviche Lettuce Cups

    Asian meets Latin American in this incarnation of ceviche. Crunchy edamame beans provide a wonderful textural contrast, while placing all the contents in lettuce leaves makes each bite taste extra fresh. Ceviche doesn’t make for good leftovers, so make sure you’re feeding a table of salmon lovers. Alternatively, you can halve the recipe for a more intimate dining experience. To quicken prep, ask your fishmonger to skin the fish for you.


    Salmon Ceviche Lettuce Cups


    • 1/2 cup (125 mL) fresh lemon juice
    • 1/2 cup (125 mL) fresh lime juice
    • 3/4 lb (340 g) sushi-grade wild salmon, skinned
    • 1 cup (250 mL) frozen shelled edamame beans
    • 2 tsp (10 mL) grapeseed or camelina oil
    • 1/2 tsp (2 mL) salt, divided
    • 3/4 cup (180 mL) organic Chinese (Forbidden) black rice
    • 1 cup (250 mL) quartered cherry tomatoes
    • 1 mango, chopped
    • 1 small avocado, chopped
    • 1/2 English cucumber, chopped
    • 2 green onions, thinly sliced
    • 1/3 cup (80 mL) chopped fresh mint
    • 1 serrano or small jalapeno chili pepper, seeded and minced
    • 1 garlic clove, minced
    • 1 head butter or Boston lettuce, leaves separated
    • 4 lime wedges


    Per serving:

    • calories476
    • protein31g
    • fat21g
      • saturated fat3g
      • trans fat0g
    • carbohydrates44g
      • sugars3g
      • fibre8g
    • sodium358mg



    In nonreactive bowl or container, stir together lemon juice and lime juice. Remove any pin bones from salmon and cut into 1/4 in (0.6 cm) pieces. Add salmon to bowl, cover, and refrigerate, stirring once or twice, for 2 to 8 hours.


    Preheat oven to 375 F (190 C). Place edamame in strainer and run under warm water until defrosted.


    Spread edamame on clean kitchen towel and pat gently with another towel to dry as much as possible.


    Place edamame in small bowl and toss with oil and 1/4 tsp (1 mL) salt. Spread out on baking sheet in single layer and, stirring every 10 minutes, roast for 30 minutes or until darkened and beginning to turn crispy. Remove from oven and let cool. Edamame will crisp further as they cool.


    Place rice and 1 1/2 cups (350 mL) water in small saucepan. Bring to a boil, reduce heat, and simmer until


    rice is tender, about 30 minutes. Drain any excess water. In large bowl, toss together tomatoes, mango, avocado, cucumber, green onions, mint, chili pepper, garlic, and 1/4 tsp (1 mL) salt. Drain salmon and toss gently with tomato mixture. Just before serving, stir in edamame.


    Divide rice among lettuce leaves and top with salmon ceviche. Serve with lime wedges.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    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.