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Fish & Sea Food

Papaya-Mustard Shrimps

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An unctuous orange sauce made out of papaya and white wine mustard covers the shrimps. Accompanied by a crunchy yellow bell pepper and cilantro leaves for an asian/tropical influence. A lovely recipe with lots of character! This flavor is a combination of sweet and sour with a touch of spice, it has an asian/tropical side to it, or more precisely it’s a kind of curry with extra mustard flavor. Fresh, light and easy to prepare, another beloved “done under 30 minutes” meal. I’ve used a wok for this recipe although a pan would do as well. A nice crunchy yellow bell pepper and cilantro leaves are going to accompany to perfection this meal. The peppers aren’t cooked here, to keep the meal extra fresh and crunchy, although if you prefer… add them to the shrimps to warm them up a bit. The highlight of the dish lie in the sweet and sour…

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Canada

Maple & Mustard Salmon on Quinoa Salad

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maple mustard salmon quinoa

Glazed Maple & Mustard Salmon on red quinoa, dill, cucumber salad and a topping of crunchy salted skin; what else a Salmon lover could ask for? Maple & Mustard Salmon Fillet uses a cooking technique my mom found, which consists of marinating in a dry (salt+sugar) marinade salmon and cooking it at a really low temperature; this way you get a salmon cooked to perfection, not dried up by the intense heat. It needs slightly more patience to do than the usual recipes, but well worth the extra time. Dry Marinade Before cooking, you’ll have to marinade for a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. Slow cooking will help keep the fillets to perfection and moisten them. The dry marinade will help with the texture of the fish, and its colour, turning to a slightly darker colour and…

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