Scallop on the Half Shell
Scallop on the half shell makes for a wow-worthy presentation. Salmon roe adds a briny pop, emphasizing oceanic flavour. Chef Dustin Pajak Close Company Ingredients Chive butter 1 cup unsalted…
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Golden Cups
Golden cups appies are a sweet and tangy variation on classic spring rolls and dumplings. Mint leaves add a hit of freshness. Chef Sumruoy Poomrat Siam Thai Ingredients Lemongrass sauce…
Arctic Char
Quinlan Cook Smith Restaurant, Inn At The Forks Mild ‘n fatty northern lake fish takes a seriously sexy turn topped with Manitoba’s own caviar. Bold flavoured baba ganoush and smart…
Swordfish Steak Sandwich
Phil Andrews Blaze Restaurant and Lounge, Delta Hotel by Marriott A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps up the barbeque…
Pickerel Cheek Pops
Chef Gurdeep Singh Prairie's Edge Delicate pickerel is accented here with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice. Ingredients Garlic Confit 6 garlic…
Calamari Pasta
A wonderful dish and culinary trompe l’oeil to tease palates. Ingredients 1 lb large squid tubes 1 tsp salt juice of 1 lemon 4 Tbsp olive oil 1/2 lb fresh asparagus…
Smoked Salmon and Goat Cheese Tart
Goat cheese and a bright herb garnish complement the briny smoked salmon in this mild yet exciting tart. Ingredients Pie Crust 2 3/4 cups organic white flour 1 tsp salt…
Organic Salmon Poke Salad
Chef Wayne Martin Capital Grill & Bar Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon. Ingredients Vinaigrette 1 Tbsp finely grated ginger 3 Tbsp soya sauce…
Golden Caviar with Wild Sockeye Salmon Tartare
Chef Terry Gereta Fusion Grill While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh…