T I N G F O RT Y Y RA E
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Fish for Compliments
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Be ready for the accolades you’ll receive for this flavourful fuss-free dish.
GET THE FACTS
ON YOUR FISH
Love seafood but worry about sustainability? You’ve got reason to: Some fishing practices can threaten marine life. The good news is that, with a little knowledge about its origins, you can enjoy healthful, delicious fish and shellfish. This handy chart will help you shop sustainably.
Type of seafood
Look for...
Salmon
Wild Alaskan or land/ closed-containment farmed
Mackerel
Atlantic mackerel from Canada, or king or Spanish mackerel from the U.S.
Arctic char
Farmed
Tilapia
Farmed from the U.S. or Ecuador
Crab
Snow crab from Alaska or the Gulf of St. Lawrence
Tuna
Pole-/troll-caught ahi, or albacore from Canada or the Pacific U.S.
Shrimp
Trapped from Atlantic Canada, farmed from the U.S. or spot prawns from B.C.
Sardines
Pacific from Canada or the U.S.
TESTED TILL PERFECT
Source: SeaChoice
Grilled Salmon Fillets Hands-on time: 15 minutes Total time: 45 minutes Makes: 4 servings
Choose thick skin-on fillets, as they’ll hold together on the grill. Be gentle when turning the fish; it’s best to use two spatulas, placing one under and one over the fillet. ⅓ cup 1 tsp ¼ cup 2 tbsp ¼ tsp 4
110
olive oil grated lemon zest lemon juice chopped fresh dill each salt and pepper skin-on salmon fillets (about 500 g)
We love this elegant summer recipe that first appeared in our July 1992 issue. Whisk together oil, lemon zest, lemon juice, dill, salt and pepper; pour into shallow dish. Add salmon, turning to coat. Cover and refrigerate, turning occasionally, for up to 30 minutes. Remove salmon from marinade, reserving excess. Place salmon, skin side down, on greased grill over medium-high heat; close lid and grill, turning once and basting frequently with reserved marinade, just
until opaque throughout and fish flakes easily when tested, about 10 minutes per 1 inch (2.5 cm) of thickness.
“Today, there is an incredible movement of people who want to reconnect with where their food comes from.” — SEVERN CULLIS-SUZUKI
GUEST EDITOR S
PER SERVING: about 341 cal, 19 g pro, 29 g total fat (5 g sat. fat), 2 g carb (trace dietary fibre, trace sugar), 54 mg chol, 197 mg sodium, 355 mg potassium. % RDI: 1% calcium, 4% iron, 2% vit A, 18% vit C, 15% folate.
HOW-TO VIDEO
Watch how to make this fish marinade at canadianliving.com/ grilledsalmon.
CANADIANLIVING.COM | JULY 2015
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PHOTOGRAPHY: JEFF COULSON (TOP LEFT); FRED BIRD (INSET); JESSICA VENTURI (CULLIS-SUZUKI AND DAVID SUZUKI). FOOD STYLING, HEATHER SHAW. PROP STYLING, LAURA BRANSON
BY THE TEST KITCHEN
