30 Minute Meals

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Crunchy Oven-Baked Rainbow Trout

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Fish in general is something we should be eating more of. It’s especially good for growing bodies, so long as you can convince the kids to give it a try. Rainbow trout is a great place to start, with its mild flavour and pretty pink colour, and when coated in an addictive crunchy topping it’ll be a challenge for even the pickiest eater at the table not to get hooked. If that’s not enough, it’s hard to resist a dish that comes together in less than 30 minutes, is impressive enough to serve to your dinner guests, and can be made from the items you likely already have lingering in your pantry and fridge.

  • Servings:  4

  • Difficulty:  Novice

  • Total Time Required:  25 - 30 minutes

Ingredients

  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 1/2lbs. Canadian farmed rainbow trout
  • ⅓ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped parsley

Recipe Author:

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Preheat oven to 425°F and line a rimmed baking sheet with foil. Grease lightly withnon-stick spray.
  • In a small bowl combine the mayonnaise, Dijon mustard and garlic. In a second bowl, stir together the panko, Parmesan and parsley.
  • Lay the trout skin-side down on the prepared baking sheet and spread the mayonnaise mixture on the flesh of the fish. Sprinkle the panko mixture over top to coat.
  • Bake for 10-12 minutes (depending on the thickness of the trout) or until the fish begins to flake when your press firmly in the centre of the pieces.
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Baked Oysters with Leek & Pancetta

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Oysters are synonymous with celebration, but there's no need to save them for a special occasion. This elegant appetizer is the perfect beginning for a romantic dinner for two.  These plump fresh oysters baked with a delicate almond, leek, and pancetta topping served with a glass of sparkling wine, you'll think you are dining in a five star restaurant.

  • Servings: 2

  • Difficulty: Novice

  • Total Time: 20-25 minutes

Ingredients

  • 1-2 cups coarse salt
  • 6 large fresh Canadian farmed oysters
  • 1 tablespoon olive oil
  • 1 leek - finely minced (white and light green part only) approx. 1/2 cup
  • 3 thin slices pancetta – 30 grams
  • 1/4 cup white wine
  • 3 tablespoons almond flour*
  • 1 teaspoon fresh chives- finely chopped
  • Pinch of paprika
  • Additional olive oil for drizzling.

*make your own almond flour by grinding a few almonds at a time in a coffee grinder.  No almonds, no problem, just substitute bread crumbs.

Recipe Author:

Thank you to Beth Dunham from Beth Dunham Photography for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Preheat the oven to 450F.
  • In a shallow baking dish, make six small piles of coarse salt.  The salt will hold the irregular oyster shells level during the baking process. Don't despair if you don't have any coarse salt on hand. It's not necessary, you can also crumple tinfoil into little nests to hold the oysters upright.
  • Shuck the oysters, and discard the flat top shell. 
  • Nestle the oysters in their shells atop the mounds of salt, and start to prepare the topping.
  • In a small skillet, over medium high heat sauté the minced leeks in the olive oil until translucent, about 2-3 minutes.
  • Add the pancetta and cook, stirring frequently until the leeks start to lightly brown around the edges and the pancetta becomes crisp.
  • Add the white wine and increase the heat to high in order to deglaze the pan and reduce the wine.  Stir constantly until the liquid has reduced by about half. This will only take a couple of minutes.
  • Remove from the heat and stir in the almond flour, chives, and paprika.  Mix until everything is combined. 
  • Top each oyster with a heaping tablespoon of the leek and pancetta mixture and little drizzle of olive oil.
  • Bake until the edges of the oysters start to curl and the topping is lightly browned, about 6-9 minutes depending on the size of your oysters.
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Oysters Parmesan over Fresh Herb & Garlic Linguine

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This Oysters Parmesan is perfect for a date night in! Delicious Canadian Farmed Jumbo Oysters are breaded in an herbed crust of panko and parmesan, baked to perfection in tomato sauce, and then served over fresh linguine tossed with garlic and fresh herbs. It’s a decadent, restaurant-worthy meal that’s easy to make at home in about 30 minutes, and because Canadian Farmed Oysters are inexpensive it’s a meal that’s easy on the budget too! It’s an economical meal for a special occasion, but it’s also a great way to reward yourself with fresh Canadian seafood after a long day at the office!

  • Difficulty: Competent

  • Total Time Required: 30-35 minutes

  • Category: Mains

Ingredients

For the oysters:

  • 1 teaspoon olive oil (for greasing the baking dish)
  • 1 700ml jar of your favourite tomato sauce
  • 1 cup panko bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • ¾ tsp dried basil
  • ½ tsp dried oregano
  • 1 tsp garlic powder
  • a pinch each of sea salt and pepper
  • 8 Jumbo fresh Canadian farmed oysters, shucked and patted dry
  • 1 egg, beaten
  • 2-3 Tablespoons freshly grated Parmesan cheese

For the pasta:

  • 400 grams of fresh linguine cooked according to the package directions
  • 1 Tablespoon sea salt
  • 2-3 Tablespoons olive oil
  • 2 Tablespoons chopped fresh Italian flat-leaf parsley
  • 1 clove fresh garlic, minced
  • a pinch each of sea salt and pepper

For serving:

  • Chopped fresh parsley for garnish (optional)
  • Freshly grated Parmesan cheese for garnish (optional)

Recipe Author:

Thank you to Chrissie Baker from The Busy Baker for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Preheat your oven to 375 degrees Fahrenheit.
  • Grease a medium baking dish with 1 teaspoon olive oil and pour the tomato sauce into the bottom of the baking dish.
  • Combine the panko crumbs with the grated Parmesan, the basil, the oregano, the garlic powder, and the sea salt and pepper in a medium bowl.
  • Shuck the oysters, rinsing them carefully after they’ve been removed from their shells and patting them dry using some paper towel.
  • Dip each of the oysters in the beaten egg and then into the panko mixture, making sure they’re coated as thickly as possible in the panko mixture.
  • Set the coated oysters gently into the tomato sauce, arranging them evenly in the baking dish. Nestle the oysters into the sauce and sprinkle everything with the remaining 2-3 Tablespoons of Parmesan cheese.
  • Bake the oysters uncovered at 375 degrees Fahrenheit for about 22-26 minutes, or until the panko and parmesan mixture begins to brown slightly.
  • Cook the linguine to al dente according to the package directions, making sure to salt the water well with the Tablespoon of sea salt before cooking.
  • Drain the pasta and toss with the olive oil, chopped parsley, minced garlic and sea salt and pepper.
  • Scoop the oysters and sauce out of the baking dish with a large spoon and serve over the fresh pasta.
  • Garnish with some more fresh parsley and freshly grated parmesan cheese, if desired.
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Easy One-Skillet Paella with Chorizo & Blue Mussels

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This colourful one-skillet Paella is a simple version of the Spanish classic that’s bursting with authentic flavours! It’s the perfect easy meal after a long day at work made mostly from pantry staple items, and it’s full of nutritious vegetables, long grain rice, spicy chorizo sausage and delicious Canadian farmed Blue Mussels. Cooking all the ingredients in one skillet is quick and easy, and it creates a delectable seafood flavour throughout the whole dish that everyone will love! It’s healthy, it’s gluten-free, it’s easy on the budget, and it’s the perfect addition to your weeknight meal plan!

  • Servings: 6

  • Difficulty: Novice

  • Total Time Required: 35-45 minutes

Ingredients

  • 3 Tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves fresh garlic, minced
  • 2 teaspoons turmeric
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • a generous pinch of sea salt
  • a generous pinch of black pepper
  • 1 ½ cups long grain white rice
  • 1 796ml can diced tomatoes
  • 3 cups chicken or vegetable broth
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 medium dry chorizo sausages, thinly sliced
  • 1 ½ pounds Canadian farmed Blue mussels
  • 1 Tablespoon chopped cilantro, for garnish (optional)

Recipe Author:

Thank you to Chrissie Baker from The Busy Baker for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Heat a large skillet over medium-low heat. Add the olive oil.
  • Add the onion and garlic to the skillet with the oil and cook until the onion is translucent.
  • Add the turmeric, garlic powder, paprika, oregano and salt and pepper and cook until the spices become fragrant (about 1-2 minutes).
  • Add the rice, the diced tomatoes in their juices and the broth. Stir until the everything is well combined, turn the heat to low and cover the skillet with a lid.
  • Allow the rice mixture to cook on low heat for about 15-20 minutes or until the rice is almost cooked thoroughly and only a small amount of liquid remains, making sure to stir every few minutes to prevent sticking.
  • Add the bell peppers and the chorizo sausage to the skillet and lightly toss them with the rice mixture.
  • Add the mussels to the skillet and nestle them into the rice mixture and the remaining liquid and put the lid back on the skillet.
  • Leave the skillet covered for about 5 minutes and remove the lid when all the mussels have opened and all the liquid has been absorbed.
  • Let the paella stand off the heat, partially covered, for about 2-3 minutes before serving.
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Thai Coconut Curry Soup with Blue Mussels

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It doesn’t get any easier than this Thai Coconut Curry Soup with Blue Mussels!  It’s full of authentic Thai flavours and delicious Canadian farmed blue mussels, so you can skip the Asian take-out and make it yourself at home! It’s a healthy, hearty soup that’s flavoured with warm ginger, sweet honey and tangy lime, and it’s full of fresh vegetables! And you can make it even healthier by using reduced-fat coconut milk for an equally creamy and decadent result. This soup is dairy-free and gluten-free, it’s inexpensive to make, and makes the perfect lunch or light dinner! Serve it with some fresh crusty bread for soaking up every last delicious drop!

  • Servings: 6

  • Difficulty: Novice

  • Total Time Required: 25-30 minutes

Ingredients

  • 2 Tablespoons red curry paste
  • 1 Tablespoon honey
  • 2 Tablespoons fish sauce
  • 2 Tablespoons fresh ginger, grated
  • Zest and juice of half a lime
  • A generous pinch of sea salt
  • A generous pinch of black pepper
  • 2 400 ml cans coconut milk
  • 2 cups chicken or vegetable broth
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/2 fresh shitake mushrooms, sliced
  • 1 1/2 pounds Canadian farmed Blue mussels

Recipe Author:

Thank you to Chrissie Baker from The Busy Baker for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Heat a large skillet over medium-low heat. Add the red curry paste, honey, fish sauce, grated ginger, lime zest and juice and sea salt and pepper, and mix them together well with a wooden spoon over the heat.
  • Once the curry paste mixture is bubbly and fragrant, add the coconut milk and stir well until combined.
  • Allow the coconut milk mixture to cook over medium low heat, covered, until it reaches a simmer and then turn the heat to low and allow it to continue simmering for 5-7 minutes, adding the broth after 5 minutes and replacing the lid.
  • Continue simmering the mixture, covered, for about 5 more minutes.
  • Add the broccoli florets to the soup along with the sliced red pepper, the sliced red onions, sliced shitake mushrooms and the mussels. Stir to combine and cover the pot while the mussels cook for about 5 minutes.
  • After 5 minutes, the mussels should be open (discard any that haven’t opened) and the broccoli, peppers and onions should be softened slightly.
  • Serve while hot with some crusty bread on the side for dunking and a wedge of lime!
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Mussels with Cider, Bacon & Dijon

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Mussels are real fast food. They also happen to be incredibly inexpensive compared to other types of seafood making them ideal for when you’re looking for something special to serve to guests. While many recipes instruct cooks to clean and debeard the mussels, removing them of the group of short brown strings often found where the two halves of the shell close, most commercially-bought mussels will already be cleaned of their threads. Instead, to prep mussels for cooking, a quick rinse in a colander is all that’s required. Don’t forget: live mussels should be closed tightly, so be sure to discard any that are open.

  • Servings: 4

  • Difficulty: Novice

  • Total Time Required: 30 minutes

Ingredients

  • 4 lbs. Canadian farmed Blue mussels
  • 1 tablespoon olive oil
  • 6 slices thick-cut bacon, chopped
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 2 sprigs thyme, leaves stripped
  • 12 oz. hard cider
  • ¼ cup crème fraiche
  • 1 tablespoon grainy Dijon mustard
  • Kosher salt and fresh ground pepper
  • Parsley, for garnish
  • Lemon wedges, for garnish
  • Crusty baguette, for serving

Recipe Author:

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Rinse the mussels in a strainer and check them over. The mussels should be tightly closed so discard any with cracked shells. If the shell is open, tap the mussel lightly against the counter. If the mussel is alive the shell should close up, but if it doesn’t discard that as well.
  • Pour olive oil into a large pot set over medium-high heat. Add the bacon and cook until crispy, 3-4 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate, leaving behind as much fat as possible.
  • Add the shallots and garlic to the pot and cook for one minute, stirring often, or until the shallots are translucent and fragrant. Sprinkle with thyme leaves and stir well.
  • Add the mussels and cider to the pot and stir with a wooden spoon. Cover the pot and steam the mussels until all of them have opened, shaking the pot once or twice during cooking. This should take 4 to 5 minutes.
  • Remove the lid and check the mussels. If all of them aren’t open, return the lid and cook for another 1 to 2 minutes. Discard any mussels that don’t open after this time.
  • Using a slotted spoon, transfer the mussels to a large bowl, leaving the liquid behind. Stir in the crème fraiche and mustard. Boil for 2 minutes, and add the bacon back to the pot. Stir well and season with salt and pepper.
  • Divide the mussels between four bowls and ladle over some of the sauce. Garnish with parsley and lemon, and serve with good crusty bread for mopping up the sauce.
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Fresh Salmon Cakes with Lemon Dipping Sauce

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Salmon Cakes with Lemon Dipping Sauce

Sometimes it can be a challenge to get the kids to eat their fish, but salmon cakes are the perfect way to introduce this protein-dense finger food to your family. These pretty patties can also be made in advance and tucked into the freezer for future meals, especially nights when you’d rather not fuss. They make for a simple light supper when sided with a salad or some seasonal vegetables, but can also be sandwiched in a bun for healthy update on the traditional burger. Served with a tangy lemon dipping sauce, this meal is sure to be popular with everyone at the table regardless of their age.

  • Servings: Makes 8 cakes

  • Difficulty:  Novice

  • Total Time Required: 1 hour 20 minutes

Ingredients

For the salmon cakes:

  • 1lb. Canadian farmed Atlantic salmon
  • 3 tablespoons olive oil, divided
  • Kosher salt and fresh ground pepper
  • ½ cup unseasoned breadcrumbs
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ½ teaspoon hot sauce
  • 1 teaspoon Old Bay seasoning
  • 1/3 cup chopped parsley
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon lemon juice
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter

For the lemon sauce:

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoon lemon juice
  • 2 teaspoons grainy Dijon mustard
  • 2 teaspoons chopped fresh parsley, dill or mixture of both
  • Kosher salt and fresh ground pepper

Recipe Author:

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Brush one tablespoon of the olive oil over the fish and season with salt and pepper. Bake until cooked through, 15-20 minutes. Let cool completely and then flake with a fork.
  • In a large bowl stir together the breadcrumbs, mayonnaise, mustard, hot sauce, Old Bay seasoning, parsley, capers, lemon juice, and eggs. Add the salmon and mix gently until ingredients just hold together. Cover and chill for 30 minutes.
  • While the salmon mixture chills make the dipping sauce. Whisk together mayonnaise, sour cream, lemon juice, mustard and chopped herbs; season with salt and pepper. Chill in the refrigerator until needed.
  • Shape salmon mixture into 8 patties. Heat the remaining olive oil and butter in a large pan over medium heat. In batches, fry the salmon cakes cooking for 3-4 minutes per side, or until golden brown.
  • Drain on paper towels and keep warm in a 250° oven. Serve hot with dipping sauce, if desired.
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Grilled Atlantic Salmon with Ginger Glaze

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Seafood is a natural for grilling and this spicy sweet salmon recipe is no exception. The ginger glaze can be prepared in minutes and adds exotic Asian flavours and a touch of heat to locally farmed Atlantic salmon. Be sure and buy salmon with the skin on for grilling, it will help hold the fish together while it cooks.

  • Servings: 4

  • Difficulty: Novice

  • Total Time: 15-20 minutes

Ingredients:

  • ½ cup oyster sauce*
  • 1 ½ tablespoons finely grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 ½ tablespoons soy sauce
  • 1 ½  teaspoons sesame oil
  • 4 Canadian farmed Atlantic salmon fillets (skin-on) approx 200 grams each
  • Vegetable oil

*available in the Asian food section of most supermarkets

Recipe Author:

Thank you to Beth Dunham from Beth Dunham Photography for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • In a small bowl, whisk together the oyster sauce, ginger, brown sugar, soy sauce, and sesame oil until thoroughly combined.
  • Pat each piece of salmon dry with a paper towel.
  • Over indirect medium-high heat on a well-oiled grill, cook the salmon skin side up for 4-5 minutes or until the fish releases easily from the grill. Using a spatula, flip the salmon so that the skin side is down. Brush the top and sides of the salmon liberally with the glaze and continue to cook for another 4-5 minutes.  As a general rule of thumb, grill salmon 6-8 minutes for every inch of thickness.  
  • Like any protein, let the salmon rest for a few minutes before serving.
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