Eat your omega-3 and sharpen your brain with this nutriet-rich, delicious salmon and avocado dish cocktail.

Serves 4

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In small bowl, add olive oil and chives. Peel grapefruit, removing bitter white pith. Segment grapefruit, placing segments aside. Squeeze juice from grapefruit trimmings into bowl with olive oil. Whisk together and season to taste with salt and pepper. Set aside.

Divide arugula among 4 serving dishes. In medium bowl, add shaved fennel, avocado, and grapefruit segments. Flake salmon nuggets into small pieces and add. Drizzle with half the dressing. Lightly toss and divide mixture evenly overtop of arugula. Drizzle remaining dressing overtop and garnish. Serve immediately.

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Avocado and Salmon Cocktails

Serves 12, two boats per serving

In medium saucepan, bring water, wine, and thyme to a bare simmer over medium heat. Add salmon, skin side down, and reduce heat to low. Poach salmon until cooked through, about 10 minutes. Remove salmon to plate and let cool. Discard poaching liquid. Once cool, remove skin from salmon and break into large chunks. Set aside.

In large bowl, whisk together yogurt, mustard, olive oil, honey, lemon zest and juice, salt, and pepper. Add pears, celery, parsley, and onion. Gently toss everything together until well combined.

To serve, arrange endive leaves on platter. Divide pear mixture evenly among endive leaves. Top with some salmon and almonds. Serve.

Appetizer

Salmon Salad Boats

In medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups (435 mL) water. Bring to a boil, reduce heat to medium-low, and simmer, covered, until water has been absorbed and quinoa is tender, about 12 minutes. Remove from heat, let sit covered for 5 minutes, and then fluff with fork.

Preheat oven to 300 F (150 C). Season salmon with salt and pepper, and place skin-side down on parchment paper-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of the flesh.

To make sauce, in blender container, place kefir, avocado, lemon juice, garlic, dill, and salt, and blend until smooth. Toss arugula with red wine vinegar and a pinch of salt.

Divide quinoa among 4 serving plates and top with arugula, salmon, and avocado sauce. Sprinkle chives overtop.

Entree

Slow Roasted Salmon with Cultured Avocado Sauce

Seafood is endlessly versatile and nutritious. While we all have our favourites, these sustainable seafood recipes think outside the (salmon and tuna) box.

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