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Ah, the “lazy days of summer!”...With longer days and the welcomed warm weather, these are fabulous ingredients for celebrating outdoor activities with family and friends. The crew at DUNDARAVE FISH MARKET have also been doing some of their own celebrations...check out our newly revamped website at www.dundaravefishmarket.com! Our new site highlights easy on line booking to a variety of recipes and so much more. July’s newsletter feature article is on a product that is nearest and dearest to Kim’s heart (and one that many of us are honoured that she shared – thanks Kim!) ....SIMPLY WEST COAST SAUCES. Check out our SIMPLY WEST COAST SAUCES site at www.simplywestcoast.com ... Enjoy!
As owner of Dundarave Fish Market and Restaurant, Kim first prepared take-home sauces when her regular customers asked for ideas on serving fresh fish at home. When they kept coming back for more, she knew it was time to share her secret to easy, delicious seafood.
Inspired by a philosophy of serving the freshest ingredients available and keeping things simple, she created SIMPLY WEST COAST SAUCES, marinades and dressings for the home gourmet. These unique blends of West Coast flavours with a touch of international taste help anyone cook like a master, right in their own kitchen.
Each sauce or marinade comes from a lifetime of experience with seafood in the kitchen. From her father's popular cocktail sauce to the discovery of an elegant miso vinigrette, Kim has a story behind each flavour.
Tonight’s dinner
West Coast Salmon Meal for a Weekday Night ~ a Canadian classic with an Asian twist
o Pick up some fresh, wild salmon and a bottle of Rustic Soya Maple Glaze both available at Dundarave Fish Market. You’ll need about 6 ounces of salmon per person. Have some bok choy, sesame oil and white rice at home. Consider picking up a bottle of Pinot Grigio.
o Start rice – either or the stove or in rice cooker.
o Pre-heat oven at 400C.
o Line baking sheet with parchment paper (or tin foil) and place salmon skin down. Brush a small amount of glaze on the salmon, reducing the amount of glaze that drips off the salmon.
o When oven is heated, put salmon in and set timer for 20 minutes.
o Open wine and serve yourself a glass =)
o Rinse bok choy and chop bottoms off.
o 5 minutes before salmon is finished, heat up (no medium) 1-2 tbsp of sesame oil in a large pan. When oil is ready (drops of water will “dance” in oil), throw bok choy in pan and cover with lid. Sauté for about 4-5 minutes.
o While bok choy is cooking, cook 1 cup of maple glaze (either on stove top or microwave) until boiling and sauce has been reduced.
o Arrange salmon and bok choy on a platter that has been warmed in oven for a few minutes. Drizzle the reduced maple glaze on the salmon (glaze will be dark and thick)
o Serve with the rice and enjoy!
For more ideas for cooking and entertaining and to see the
other Simply West Coast sauces, please visit www.simplywestcoast.com
Have you joined our DUNDARAVE FISH MARKET Guest List register? By registering with us, you’ll receive up-to date information such as recipes, brilliant gift giving ideas, and so much more! And best of all, by joining, your name will be entered into our monthly draw for a chance to win a $25 Gift Card to be used in either our restaurant or fish market. This month, we’d like to congratulate the following winners of our draws:
• Ms. Taaja Kayler, winner of our June draw
Caught in the...Net!
What happens when you cast a net at Dundarave Fish Market? ....
• Scott Miller casted a net and fished a pearl from the sea! Kate Gibson who has been working for us for 3 ½ years is marrying Scott Miller August 1st, 2009. Congratulations and a lifetime of best wishes to you both!
• Once a crew member, always a crew member! Welcome back Jessica Woodrow who has worked for us on and off over the past few years.
• Frank Seabolt’s birthday is July 28th – Happy Birthday mate! Question of the day is...will you get skunked again on your birthday.... in your birthday suit?
• Sailing from one port to another is Nicola Paris who has been our outstanding hostess since August 2007…. wishing you winds for your sails and calm waters for your journey – we’ll miss you lots Nicola!
So, who can cast the net the farthest? Well, we’re not sure yet but what we do know is the competition is on ...
• Enjoy a glass of wine while you watch “Oyster Chucker Sean” performing his magic on these hard shelled fish on Wednesday’s and Thursday’s from 5 pm to 7 pm ($2.50 an oyster – yummy!)
• What has 8 arms and creates some of the most amazing dishes
enjoyed? “Octo Chef Spooner”! Watch him perform his many
talents in the kitchen almost any day of the week.
 
We’ll leave the judging to you – let us know who you think wins the catch of the day at www.dundaravefishmarket.com, under our “Contact Us” tab – “your comments” box!
Wishing you all a wonderful and safe July!
Warmest Regards,
Kim H. VanSickle
PS – Check us out on “Twitter” (www.twitter.com/fishmongerkim) for in-store specials and more exciting news! |
