Monday, January 26, 2009
Seared Wild Salmon with New Potatoes and Dijon Broth
This heavenly dish is not a first. My husband made this using wild trout a while back. Click here for the recipe. I wouldn't normally repeat a dish, but this time I want to to point out the salmon. We bought it from the Whalesbone's new sustainable oyster and fish supply shop at 504 Kent Street. They supply fish to a lot of the local restaurants and decided to allow a cash and carry as well. Given that we are just around the corner, this is a pretty good gig for us. They are committed to sourcing shellfish and finfish suppliers who maintain sustainable farming and fishing practices, and because of that have a small product list (although it's a pretty good size to me). And a wonderful product list it is. Aside from a wide range of oysters from New Brunswick, PEI, Nova Scotia and BC, they also carry mussels, clams, scallops, speckle trout, wild walleye, wild yellow perch, wild white bass, wild rainbow trout, wild whitefish caviar, Alaskan sockeye salmon, Thetis Queen albacore tuna, albacore tuna, wild sablefish, atlantic mackerel, female capelin and atlantic herring. Besides the Alaskan fish, all the others are Canadian and come from various regions in BC, Ontario and Newfoundland. I think the combination of an amazing recipe and delicious wild salmon made tonight's dinner and exquisite treat. We also picked up some of the walleye (pickerel) while we were there too. Looking forward to seeing what amazing dish my husband will be putting together with that!