Seafood

Spot Prawn Dumplings

Spot Prawns are back in season so why not treat yourself to some Spot Prawn Dumplings?! These succulent dumplings are sweet and a bit spicy with the addition of chili oil. If you do not have access to spot prawns, you can also substitute them with tiger shrimp as well!

BC Spot Prawns with Bagna Cauda Butter

These BC Spot Prawn tails are stuffed with a anchovy-filled, garlicky and spicy compound butter that is reminiscent of Italian Bagna Cauda. Then they are fried in olive oil until they are bright orange, juicy, and coated in that tasty butter!

Cedar Plank Salmon Burgers

Salmon is a staple food on the west coast of Canada and there are so many ways to enjoy it. One of my favourite summer salmon recipes is my Cedar Plank Salmon Burgers. They are juicy, smoky and perfect for summertime!

Garlic Butter Salmon

Salmon is a quick and easy meal to make during busy weeknights when you are on the go. Made in less than 30 minutes, this Garlic Butter Salmon is a great hit with adults and children alike! Sockeye is my favourite salmon so that it what I used in this recipe, but feel free to use your favourite type of salmon.

Lemon & Herb Salmon Burgers

Fresh, light and full of flavour, these Lemon & Herb Salmon Burgers are perfect for spring! The flavour of these burgers are enhanced with a few drops of lemon essential oil and tons of fresh dill, parsley and chili flakes!

Salt Spring Island Mussels with Ale-Cream Sauce

Move aside white wine sauce- a new beery sauce is in town… and it happens to go extraordinarily well with sweet and succulent Salt Spring Island mussels. I add garlic, shallots, beer, butter, cream and parsley to the mussels and steam them until they have all opened. Enjoy these mussels with some more beer and a side a crusty bread- you don’t want that cream-ale sauce to go to waste!

Simple Grilled Clams

While clams are abundant year-round on the west coast, I take full advantage of these delightful juicy morsels in the summer by grilling them on my BBQ. Rather than grilling them directly on the grates, I cook them in a cast-iron pan to collect all their delicious juice, which is perfect for dipping grilled bread into!