A healthy addition to this dish is the fermented bean paste, otherwise known as miso. It’s available in different strengths and colours. We suggest the light miso, as it’s less harsh and doesn’t overpower the salmon.
Tip: Shiro miso is a paste made from white rice and fermented soybean, found in the dairy case.
Substitute or partially substitute regular red radishes for daikon radishes for an added splash of colour.
Combine salsa ingredients in bowl and gently toss to mix evenly. Set aside.
Preheat oven to 400 F (200 C).
Combine soy sauce, miso, and honey in bowl. Stir together to blend. Brush over salmon fillets.
Heat oil over high heat in ovenproof skillet large enough to hold salmon in a single layer. Add salmon fillets, flesh side down, and sear just until edges of fillets begin to crisp, about 2 minutes. Using spatula, turn fillets skin side down. Place skillet with fillets in oven for 5 more minutes or just until inside of fillets are slightly translucent when tested with sharp knife.
Remove and serve immediately with Daikon Salsa.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.