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    Peruvian Style Halibut Ceviche

    We found this recipe on Canadian Living. "In this Peruvian-style dish, we've used B.C. halibut—which has a firm yet moist white flesh—for a West Coast spin."

    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4-6



    1. In ceramic or glass bowl, mix together fish, Thai pepper, corn, red onion, lime juice, orange zest, orange juice, ginger and salt; cover with plastic wrap.
    2. Refrigerate, stirring occasionally, until fish is opaque throughout, about 30 minutes. Sprinkle with cilantro before serving.

    Test Kitchen Tip: Mix the ceviche in a ceramic or glass bowl. The acid in the lime juice, which "cooks" the fish, will cause a metal bowl to react, imparting a metallic taste to the halibut.

    Skillet Seared Salmon with Garlic Lemon Butter Sauce

    We found this recipe on Cooking Classy. "This Skillet Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly and the flavors are oh so delicious!"

    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4


    • 4 (6 oz) skinless salmon fillets (about 1-inch thick)
    • Salt and freshly ground black pepper
    • 2 tsp olive oil
    • 2 garlic cloves , minced
    • 1/4 cup low-sodium chicken broth
    • 2 Tbsp fresh lemon juice
    • 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
    • 1/2 tsp honey
    • 2 Tbsp minced fresh parsley
    • Lemon slices for garnish (optional)


    1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. 
    2. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. 
    3. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. 
    4. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
    5. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 
    6. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. 
    7. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
    8. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

      Butter Garlic Baked Salmon

      We found this recipe on Cafe Delites. "Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavour and so easy to make!"

      Prep Time: 10 minutes
      Cook Time: 25 minutes
      Total Time: 35 minutes
      Servings: 4


      • 1 pound (500 g) fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
      • 2 tablespoons olive oil
      • 1 1/2 teaspoons salt, divided
      • 1/2 teaspoon cracked black pepper, divided
      • 4 (6 oz | 170 g) skinless salmon fillets
      • 2 1/2 tablespoons minced garlic, divided
      • 2 tablespoons fresh chopped parsley
      • 1/3 cup freshly squeezed lemon juice
      • 1/2 cup melted unsalted butter
      • 3 bunches asparagus, (18 spears, woody ends removed)
      • 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
      • 1 lemon sliced to garnish


      1. Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
      2. Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan. 
      3. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
      4. Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges. 
      5. Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

        Honey Sriracha Salmon

        We found this recipe on Rasa Malaysia. "Sweet & Spicy Sriracha-glazed Salmon in the Skinnytaste cookbook. Moist, juicy, and so yummy."

        Prep Time: 10 minutes
        Cook Time: 10 minutes
        Total Time: 20 minutes
        Servings: 4


        • 1/4 cup reduced-sodium soy sauce or tamari* for gluten-free (check label to ensure it is gluten-free)
        • 2 tablespoons honey
        • 1 tablespoons rice vinegar
        • 1 tablespoon Sriracha sauce or to taste
        • 1 tablespoon grated fresh ginger
        • 1 tablespoon minced garlic
        • 1 pound wild salmon fillet cut into 4 (4-ounce) pieces
        • 1 1/2 teaspoons sesame oil
        • 2 tablespoons finely chopped scallions for garnish


        1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
        2. Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
        3. Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

        Cucumber Dill Salmon

        We found this recipe on A Gouda Life. "Pan seared salmon topped with a creamy cucumber-dill sauce made all in one skillet. Simple enough for weeknights, elevated enough to entertain with."

        Cook Time: 20 minutes
        Servings: 3-4


        • Olive oil
        • 3-4 salmon filets
        • Salt and pepper
        • 1 lemon cut in 6 wedges
        • 1/3 cup English cucumber cut in pea size cubes
        • 4 oz light or Greek yogurt cream cheese
        • 2 tablespoons fresh dill minced
        • 1/4 cup + an additional 2-3 tablespoons of skim milk


        1. Pre-heat the oven to 400 degrees.
        2. Using an oven-safe skillet, drizzle olive oil into the pan and warm over medium heat.
        3. Pat moisture from salmon using a paper towel and season with salt and pepper.
        4. Sear the salmon on both sides (if your salmon has the skin on, sear only on side w/o skin) then squeeze the juice from one lemon wedge over the top of the salmon pieces.
        5. Bake the salmon 6-8 minutes or until it is firm and cooked through.
        6. Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet then season with salt and pepper.
        7. Using an 'S' motion, combine 1/4 cup of the skim milk and cream cheese (if the mixture is too thick, add more milk one tablespoon at a time).
        8. Turn off the heat and stir in the diced cucumber and ONE tablespoon of the fresh dill. Spoon the creamy dill sauce over the salmon filets.
        9. Garnish with the additional dill and serve with a lemon wedge.



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