Gluten-free

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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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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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Salmon Rice Bowl with Mermaid Chips

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Recipes like this should be thought of as a back pocket essential for getting a good family meal on the table. Healthy, quick cooking and customizable, this versatile dinner is destined to become a favourite family meal, if only because each person at the table has the ability to tweak their “bowl” in order to include the toppings they’re most fond of. If snap peas and radishes aren’t appealing to all, feel free to replace them with chunks of avocado, edamame, or sliced peppers. Just don’t skip the “mermaid chips” - they’re the edible equivalent of fairy dust and are sure to be the thing to lure your kids into trying the dish.

  • Servings: 4

  • Difficulty: Novice - Competent

  • Total Time Required:  30-40 minutes

(prep and cook time combined)

Ingredients

For the marinade:

  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon sriracha
  • 1 clove garlic, minced
  • Juice of 1 lime

For the rice bowl:

  • 1 ½ lbs. Canadian farmed Atlantic salmon
  • 1 cup jasmine rice
  • ½ cup chopped snap peas
  • ½ cup julienned carrots
  • ½ cup julienned radishes
  • 1 sheet nori, torn into small pieces
  • Optional: sliced scallions and sesame seeds

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

  • Whisk together the soy sauce, brown sugar, sesame oil, sriracha, garlic and lime juice in a small bowl. Continue stirring until the sugar dissolves.
  • Place the salmon in a large ziptop bag and cover with half the marinade. Reserve the remainder of the marinade for later. Seal the bag and store the salmon in the refrigerator for 20 minutes.
  • Meanwhile, preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil and lightly coat with non-stick spray. Cook the rice according to the package directions.
  • Remove the marinated salmon from the refrigerator and place skin-side down on the prepared baking sheet. Bake for 10-12 minutes (depending on the thickness of the salmon), brushing some of the leftover marinade on the salmon every four or five minutes to help the top of the fish caramelize.
  • Remove cooked salmon from the oven and break it up into large bite-sized chunks.
  • In a large bowl combine the snap peas, carrots and radishes. Pour the remaining marinade over and mix well.  
  • Divide the rice evenly between four bowls. Do the same with the vegetable mixture and toss to combine. Top with pieces of the salmon and sprinkle with the torn nori. Before serving, scatter with green onions and sesame seeds, if using.
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Orange Cumin Roasted Salmon with Cherry Tomatoes

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Bright citrus flavours contrast with the earthy notes of cumin in this flavourful everything-in-one-skillet meal. Sear the salmon first in hot cast-iron skillet, and finish in the oven. Minimal prep and very little clean-up makes this an ideal choice for busy weeknights.
Inspired by the culinary traditions of Italian Riviera, there’s nothing fussy, just a simple preparation that really lets the ingredients shine.

  • Servings: 2

  • Difficulty: Novice

  • Total Time: 20-25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 small shallots - thinly sliced
  • ½ teaspoon ground cumin
  • 2 Canadian farmed Atlantic salmon steaks (1 ½ -2 inches thick)
  • 1 cup cherry tomatoes
  • 1 clove garlic- finely minced
  • Zest and juice of one orange (¼ cup of juice)

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 400F.
  • Heat your skillet over medium high heat, add the olive oil and heat until shimmering but not smoking.  Add the shallots and cumin to oil and sauté for 2-3 minutes, just until the shallots are translucent. 
  • Meanwhile, pat the salmon steaks dry on a paper towel to ensure a good sear when they go into the skillet. 
  • Use a spatula to push the shallots to the side of the pan, and add the salmon steaks to hot oil and leave them be for a minute or two. 
  • Using a spatula or tongs, carefully flip the salmon steaks to sear the other side.  If the salmon sticks when you try and flip it, let it cook for another few moments, it will release once properly seared. 
  • Next, redistribute the shallots around the salmon, and add the cherry tomatoes and garlic.  Let everything cook for another 2-3 minutes before adding the orange juice and zest to the skillet.
  • Once you’ve added the juice and zest, put the skillet in the oven to finish cooking the salmon.
  • Cook for another 8-10 minutes, depending on the thickness of your salmon steaks.  If you prefer you salmon toward medium-rare, reduce the baking time to 5-6 minutes.
  • Serve with a green salad and some crusty bread for quick nutritious dinner for two.
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