Appetizers I
Salmon Bites with Red Curry Sauce
AQUAFARMS5
MARINADE
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 tablespoon grated lime peel
1/4 teaspoon ground turmeric
1/4 teaspoon curry powder
1/2 teaspoon ground ginger
2 tablespoons apricot preserves
or jam
2 tablespoons canola oil
2 teaspoons sugar
2 fresh Aquafarms* salmon fillets,
cut into 1- to 1 1/2-inch pieces
1 tablespoon olive oil
Chopped basil leaves, for garnish
RED CURRY SAUCE
1 cup coconut milk
1 teaspoon red curry paste
2 teaspoons brown sugar
1 teaspoon fish sauce
1/4 teaspoon toasted sesame oil
1 tablespoon chopped fresh basil
1. To prepare the marinade, combine all ingredients in a medium bowl.
2. Add salmon pieces to the bowl and marinate for 1 hour.
3. To prepare the Red Curry Sauce, mix all ingredients in a small saucepan.
Keep warm over low heat.
4. Heat olive oil in a skillet over medium-high heat. Add salmon and sear.
Place on paper towels to drain.
5. Serve salmon bites on a platter with toothpicks and a bowl of Red Curry
Sauce. Garnish with basil. Makes 4-6 servings.
Recipe developed by Amy Muzyka-Mc Guire, dietitian/certified culinary professional.
* Brands may vary by region; substitute a similar product.
West Coast Mussels
WINDSET FARMS5
6 ounces Windset Farms* Roma 1/4 cup dry white wine
tomatoes-on-the-vine 1/4 cup chicken stock
1 tablespoon olive oil 1/4 cup tomato sauce
1 ounce chorizo sausage, cut in 1 tablespoon chopped fresh basil,
thin strips plus more for garnish
1/4 teaspoon red pepper flakes 1/4 teaspoon salt
1/2 teaspoon minced garlic 1/4 teaspoon freshly
1/2 teaspoon minced shallot ground pepper
12 ounces fresh Saltspring 2 slices baguette
Island mussels
1. Grill tomatoes on a gas grill or ridged grill pan until the skin blisters;
set aside. When cool, cut into large pieces.
2. Heat oil in a saucepan over medium heat. Add chorizo, red pepper flakes,
garlic, shallots and grilled tomatoes; cook for 1 minute.
3. Add mussels and toss for 1 minute.
4. Deglaze the pan with wine.
5. Add chicken stock and tomato sauce. Cover and cook over medium-high
heat until the mussels open.
6. Stir in 1 tablespoon basil, salt and pepper. Taste and adjust seasoning.
7. Transfer mussels to a bowl and pour broth over the top. Garnish with
basil and baguette slices. Makes 2 servings.
* Brands may vary by region; substitute a similar product.
