EASY DOES IT x LARRY’S CATCH
The Recipes
Baked Salmon with Spicy Lime Vinaigrette and Celery Salad
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Baked Salmon with Spicy Lime Vinaigrette and Celery Salad *
Baked Salmon with Spicy Lime Vinaigrette and Celery Salad
Serves 1-2
1 tablespoon (15 mL) hot honey
1 teaspoon (5 mL) fish sauce
1 teaspoon (5 mL) pepperoncini brine
zest and juice of half a lime
1 small clove garlic, finely grated
2 teaspoons (10 mL) olive oil
9-1/2 ounces (270 grams) wild-caught salmon
1 stalk celery, plus any nice leaves from the centre, chopped
2 pepperoncini, thinly sliced
Handful of beet pickled turnips
Preheat the oven to 425F (220 C). Line a baking sheet with parchment paper.
In a small bowl, whisk together the hot honey, fish sauce, vinegar, and lime zest and juice until combined. Add the garlic. Whisk in the olive oil.
Place the salmon skin-side down on the prepared baking sheet. Drizzle about half the vinaigrette over the fish. Bake for 8 to 10 minutes, until just cooked through.
In a medium bowl, place the celery, pepperoncini and beet pickled turnips. Just before serving, add the remaining vinaigrette and toss to coat evenly. Transfer the salmon to a shallow bowl. Pile the salad on top and serve.
Dill Pickle Poached Cod with Scallion Sauce
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Dill Pickle Poached Cod with Scallion Sauce *
Dill Pickle Poached Cod with Scallion Sauce
Serves 1-2
For the Cod
2 cups (500 mL) dill pickle juice
1 to 2 cups (250 - 500 mL) water
8-1/2 ounces (240 grams) black cod
For the Scallion Sauce
½ cup (125 mL) chopped scallions
½ cup (125 mL) chopped fresh cilantro stems and leaves
2 teaspoons (10 mL) dill pickle juice
1 small clove garlic, minced
2 tablespoons (30 mL) minced fresh ginger
2 teaspoons (10 mL) tamari or soy sauce
2 teaspoons (10 mL) hot honey
2 tablespoons (30 mL) olive oil
1 dill pickle, thinly sliced, to serve
Make the Dill Pickle Cod
Pour the dill pickle juice into a large saucepan. Add the water. Place the saucepan over high heat and bring the mixture to just under a boil.
Add the cod. Reduce the heat to medium so the pickle juice continues to simmer but does not boil. Poach the cod in the liquid until it is opaque and just starts to flake, 2 to 3 minutes. Using a slotted spoon, transfer the cod to a paper towel-lined plate.
Make the Scallion Sauce
In a medium bowl place scallion, cilantro, pickle juice, garlic, ginger, tamari and hot honey. In a small saucepan over high heat, bring the olive oil to a boil. Carefully pour the hot oil over the scallion mixture, Stir to combine.
Place the cod in a shallow bowl or on a large plate. Spoon the warm sauce over the cod and scatter the pickle slices overtop. Serve immediately.
Seared Scallops with Chilli Garlic Butter
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Seared Scallops with Chilli Garlic Butter *
Seared Scallops with Chilli Garlic Butter
Serves 1-2
1/2 lb (227 grams) scallops
large pinch of kosher salt
2 tablespoons (30 mL) olive oil
¼ cup (60 mL) unsalted butter
2 medium cloves of garlic, thinly sliced
Pinch of ground red chillies such as aleppo
Squeeze of lemon if you wish
Using paper towel, pat the scallops dry and, if possible, set out at room temperature for a half an hour or so. Season generously with salt.
Warm the oil in a cast iron pan or thick bottomed skillet over high heat.
Carefully place the scallops in the hot oil, reducing heat if the oil starts to smoke. Do not crowd the pan or your scallops will steam instead of sear.
Allow the scallops to sear in the pan, without touching them (I know it’s hard) for 2-3 minutes until they are golden brown.
Meanwhile in a small pot gently warm the butter, garlic and chillies.
Once all the scallops are seared on one side, turn off the heat and begin flipping them over so that they are now sear-side up.
Allow the carry-over heat to cook the scallops a minute or two more, they should be just barely cooked through. Transfer to a shallow bowl or pie place and pour the butter sauce over.
Serve hot with optional lemon and crusty bread.