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Shrimp Dumplings

  • Prep: 20 mins
  • Cook: 5 mins
  • Portions: 36 dumplings
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Dumplings

Ingredients You'll Need

  • 1 lb. shrimp, diced
  • 8 ounces ground pork
  • 1 cup green cabbage, shredded
  • 2 green onions, thinly sliced
  • 1 tbsp. ginger, freshly grated
  • 1 tsp. sesame oil
  • 1 tsp. mirin
  • Salt and black pepper
  • 36 2-inch wonton wrappers
  • 2 tbsp. vegetable oil
  • soy sauce, for serving

Directions

  1. In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper
  2. Place wrappers on a work surface
  3. Spoon 1 tbsp. of the shrimp mixture into the center of each wrapper
  4. Rub edges of wrappers with water
  5. Fold dough over the filling to create a half-moon shape, pinching edges to seal
  6. Heat vegetable oil in a large skillet over medium heat
  7. Add dumplings in a single layer and cook until golden & crisp
  8. Serve with soy sauce

Shrimp Dumplings

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Vietnamese Salad Rolls

  • Prep: 20 Mins
  • Cook: 5 Mins
  • Portions: 8 Rolls
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Vietnamese summer roll

Ingredients You'll Need

  • 1 (8 oz) package rice vermicelli noodles
  • 8 ounces cooked & peeled prawns, cut in half lengthwise
  • 8 rice wrappers
  • 1 carrot, julienne sliced
  • 1 cup lettuce, shredded
  • 1/4 cup fresh basil, chopped
  • 1/2 cup hoisin sauce
  • Water

Directions

  1. Bring a medium saucepan of water to a boil, then remove from heat
  2. Place rice vermicelli in boiling water, remove from heat and let soak until soft (3-5 minutes)
  3. Drain, and rinse with cold water
  4. Fill a large bowl with hot water
  5. Dip one rice wrapped in the hot water for 1 second to soften
  6. Lay wrapper flat and place noodles, shrimp, carrots, lettuce, and basil in center
  7. Roll the edges of the wrapper inward
  8. From the bottom edge of the wrapper, tightly wrap the ingredients
  9. Repeat with remaining ingredients and wrappers
  10. In a small bowl, mix hoisin sauce with water until desired consistency is reached
  11. Heat mixture for a few seconds in the microwave
  12. Serve spring rolls with warm dipping sauce

Vietnamese Salad Rolls

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Shrimp Ceviche

  • Prep: 20 Mins
  • Cook: 1 Hour
  • Portions: 4
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Shrimp ceviche

Ingredients You'll Need

  • 2 quarts water
  • 1/4 cup kosher salt
  • 1 lb. raw shrimp
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 cup cucumber, peeled & diced
  • 1/2 cup red onion, finely chopped
  • 2 serrano chilies, seeded & chopped
  • 1 cup tomato, seeded & diced
  • 1 cup avocado, finely chopped
  • 1 tbsp. cilantro leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp. kosher salt

Directions

  1. Combine water and 1/4 cup salt in a large saucepan
  2. Bring to a boil over high heat
  3. Add shrimp and immediately turn off heat
  4. Let the shrimp sit until just cooked through, about 3 minutes
  5. Transfer to a cutting board until cool enough to handle
  6. Chop the shrimp into 1/2 inch pieces and place in a a medium bowl
  7. Add lemon, lime and orange juice
  8. Stir in cucumber onion and chilies
  9. Refrigerate for 1 hour
  10. Stir in tomatoes, avocado, chopped cilantro, oil and 1/4 tsp. salt into shrimp mixture
  11. Let stand at room temperature for 30 minutes before serving
  12. Garnish with cilantro

Shrimp Ceviche

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Clean chili lime shrimp wraps

Chili Lime Shrimp Wraps

Your taste buds will be dancing with these awesome Shrimp Wraps (recipe from cleanfoodcrush.com)
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Garlic Dijon Salmon Skewers

  • Prep: 20 mins
  • Cook: 8-10 mins
  • Portions: 8 kabobs
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Salmon skewer

Ingredients You'll Need

  • 1.5 lbs. fresh sockeye fillets, cut into 1 inch squares
  • 16 Meridian Bamboo skewers
  • 2 large lemons, thinly sliced
  • 2 tbsp. parsley, freshly chopped
  • 2 garlic cloves, minced
  • 1/2 tsp. dijon mustard
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 tbsp. olive oil
  • 2 tbsp. fresh lemon juice

Directions

  1. Soak bamboo skewers for at least 1 hour
  2. Preheat grill to medium heat
  3. In a medium bowl, stir together everything except salmon and lemon slices
  4. Double skewer the salmon and lemon slices onto 2 skewers at a time
  5. Brush both sides of the skewers with the marinade
  6. Oil the grates then place salmon on frill
  7. Grill kabobs for 4-5 minutes per side until salmon is completely cooked through

Garlic Dijon Salmon Skewers

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Grilled Clams with Charred Jalapeno Butter

  • Prep: 10 Mins
  • Cook: 10 Mins
  • Portions: 2
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Grilled clams

Ingredients You'll Need

  • 2 pounds clams, rinsed & scrubbed
  • 2 jalapenos
  • 1/2 cup unsalted butter, softened
  • 1 tbsp. honey
  • 1/2 cup fresh basil, chopped
  • zest of 1 lemon
  • 1/2 tsp. salt
  • 1 ounces blue cheese

Directions

  1. Preheat grill to high heat
  2. Once grill is hot, add jalapenos and char all over, about 2 minutes per side
  3. Once charred, remove from heat and place in a bowl to cool
  4. Once cool enough to handle, slice jalapenos in half and remove desired amount of seeds
  5. Finely dice jalapenos
  6. In a bowl, mix together butter, sliced jalapenos, honey, basil, lemon zest and salt
  7. Mix until combined and then fold in the blue cheese
  8. To make the clams, preheat the grill to high
  9. Once hot, add clams in a single layer, cover and cook until the clams open
  10. Discard any clams that don't open
  11. Toss the hot clams in the jalapeno butter and serve with the remaining butter

Grilled Clams with Charred Jalapeno Butter

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Cedar Planked Pesto Prawns

  • Prep: 10 mins
  • Cook: 5- 10 mins
  • Portions: 2
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Grilled prawns

Ingredients You'll Need

  • 1 lb. Raw, Easy Peel Prawns, cleaned & deveined
  • 1 Meridian Cedar Plank, soaked for 2 hours
  • 1 bunch Italian Parsley, chopped thin
  • Zest of 2 lemons
  • 1 large garlic clove, grated
  • 1 pinch red pepper flakes
  • Olive oil

Directions

  1. Make pesto by mixing together parsley, lemon zest, garlic, red pepper flakes and olive oil
  2. Toss prawns in pesto mixture, covering to coat
  3. Take your cedar plank out of the water and pat dry, then pat with olive oil
  4. Arrange prawns on top of plank, placing 2 together to form a circle
  5. Cook on medium right until shrimp is cooked and pink
  6. Brush prawns with remaining pesto halfway through cooking
  7. Take the 2 lemons that were used for zesting and cut them in half
  8. Squeeze lemon juice onto prawns
  9. Serve prawns right on the cedar plank

Cedar Planked Pesto Prawns

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Hawaiian Salmon Burgers

  • Prep: 10 mins
  • Cook: 5-10 minutes
  • Portions: 4
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Hawaii salmon burgers

Ingredients You'll Need

  • 1/2 cup Meridian Steak & Chop BBQ Sauce or BBQ sauce of your choice
  • 2 tbsp. pineapple juice
  • 2 tbsp. lime juice
  • 2 tbsp. fresh chopped cilantro
  • Pinch cayenne pepper
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 4 Meridian Sockeye Salmon Burgers
  • 4 slices Swiss Cheese
  • 4 large hamburger buns (toasted)
  • 1 avocado, sliced
  • Lettuce
  • 2 tbsp. coconut oil
  • 4 large pineapple rings

Directions

  1. In a bowl, combine the steak and chop sauce, pineapple juice, lime juice, cilantro, and salt and pepper
  2. Cook salmon burgers on the grill or skillet until each side is golden and salmon is fully cooked
  3. In the last minute of cooking the burgers add Swiss cheese onto burger to allow time for the cheese to melt
  4. Heat the 2 tbsp. of coconut oil in a skillet and add the pineapples
  5. Cook for 3 minutes and then flip and cook the other side for 3 minutes
  6. Gather the burger together by placing a piece of lettuce on the bottom of the bun, then add the burger, avocado and the pineapple slice, and finally drizzle the burgers with the Hawaiian BBQ sauce

Hawaiian Salmon Burgers

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Spicy Shrimp & Mussel Cioppino

  • Prep: 15 Mins
  • Cook: 30 Mins
  • Portions: 6-8
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Cioppino

Ingredients You'll Need

  • 1 lb. Mussels
  • 1 lb. Raw, Easy Peel Prawns peeled & deveined
  • 1 lb. clams
  • 1 pint cherry tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 tsp. red pepper flake
  • 1 whole yellow onion, chopped
  • 6 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 bottle dry white wine
  • 2 cups vegetable stock
  • 1 whole bay leaf
  • 1 tsp. garlic salt
  • 1 tsp. ground black pepper
  • 1 bunch parsley, chopped

Directions

  1. Preheat oven to 400 degrees F
  2. Place cherry tomatoes on a sheet pan or oven proof baking sheet
  3. Drizzle with olive oil and season with salt and pepper
  4. Roast in oven for 15-20 minutes
  5. In a large pot, heat olive oil and butter over medium-high heat
  6. Add prawns, and cook over medium high heat about 2 minutes until prawns are opaque and cooked slighly
  7. Season with salt, pepper and red pepper flakes
  8. Stir together and remove prawns and set aside
  9. In the same pot, add the onion
  10. Turn heat to medium and season with salt and pepper
  11. Sweat onions until transluecent and tender
  12. Add minced garlic and tomato paste
  13. Stir for 30 seconds until fragrant
  14. Turn heat down and pour in white wine
  15. Stir mixture and bring to a simmer
  16. Cook for 10 minutes until reduced and slightly thickened
  17. Add stock and stir to combine
  18. Add bay leaf and bring to a boil, then reduce to simmer for 10 minutes
  19. Season with salt and pepper, turn down heat and add the roasted cherry tomatoes, mussels and clams to the pot
  20. Cook and cover for 5 minutes until clams and mussels have opened
  21. Add reserved prawns and stir to combine and warm through
  22. Remove bay leaf and garnish with shopped parsley

Spicy Shrimp & Mussel Cioppino

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Grilled Fish Tacos with Lime Cabbage Slaw

  • Prep: 20 Mins
  • Cook: 10 Mins
  • Portions: 2-3
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Fish tacos

Ingredients You'll Need

  • 1 lb. cod or snapper fillets
  • 2 Tbsp. canola oil
  • 1 1/2 Tbsp. lime juice
  • 2 garlic clove, minced
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground paprika
  • Salt and Pepper
  • 6 corn flour tortillas
  • 1 large avocado, sliced
  • Sour cream, cheese, hot sauce and salsa, for serving
  • 1/2 small red cabbage, cored & sliced thin
  • 1/4 cup cilantro
  • 3/4 cup red onion, thinly sliced
  • 1 1/2 tbsp. lime juice
  • 1 tbsp. canola oil

Directions

  1. In a mixing bowl, whisk together canola oil, lime juice, garlic, chili powder, cumin and paprika
  2. Season with salt and pepper to taste
  3. Place fish into a resealable bag and pour marinade over fish
  4. Seal bag and allow to marinate in mixture for 20 minutes
  5. Make cabbage slaw by adding cabbage, red onion and cilantro in a mixing bowl
  6. Pour lime juice and canola oil on top and season with salt and pepper
  7. Preheat grill to medium-high heat
  8. Brush grates with oil and place fish on grill
  9. Grill until cooked through (approx. 3 minutes per side)
  10. Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw and other additional toppings

Grilled Fish Tacos with Lime Cabbage Slaw

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Oven Baked Salmon with Horseradish Sauce

  • Prep: 10 Mins
  • Cook: 15 Mins
  • Portions: 4
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Salmon

Ingredients You'll Need

  • 4 Meridian Sockeye Salmon Fillets
  • 2 tbsp. Brown Sugar
  • 1/2 Cup Lowfat Sour Cream
  • 2 Tbsp. Milk
  • 2 Tbsp. Shallot, sliced thin
  • 1 Tbsp. Dijon Mustard
  • 4 Tbsp. Prepared Horseradish
  • 1 Tbsp. Capers, drained
  • 1 Tbsp. Parsley, chopped
  • Salt & Pepper

Directions

  1. Preheat oven to 400F
  2. Line a baking sheet with parchment paper and lay salmon, skin side down
  3. Sprinkle with brown sugar and rub to coat
  4. Sprinkle with salt and pepper
  5. Bake for 10-15 minutes, until cooked through
  6. Mix sour cream, milk, shallot, mustard and horseradish
  7. Season horseradish mixture with salt and pepper, to taste
  8. Once salmon is cooked, allow to cool for 5 minutes
  9. Pour horseradish sauce on top of salmon and garnish with parsley and capers

Oven Baked Salmon with Horseradish Sauce

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Perfect pot roast recipe

Perfect Pot Roast

This recipe makes the perfect family meal. Pot Roast is like elegant, comfort food all in one meal!
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Salmon & Quinoa Cakes

  • Prep: 15 Mins
  • Cook: 40 Mins
  • Portions: 16 Cakes
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Salmon cakes

Ingredients You'll Need

  • 1 lb. Meridian Sockeye Salmon Fillets, skin removed
  • 1 1/2 cup quinoa, cooked & cooled
  • 1 green onion, sliced
  • 1/4 cup parsley, chopped
  • 1/3 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 egg
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. paprika
  • Olive Oil
  • Salt and pepper

Directions

  1. Preheat oven to 425F
  2. Rub salmon with olive oil and season with salt and pepper
  3. Place salmon on a foil lined baking sheet and roast for 10 minutes
  4. Cook until salmon is just slightly undercooked and can be flaked with a fork
  5. In a bowl, combine flaked salmon, quinoa, green onion, parsley, mayonnaise, dijon mustard, egg, lemon juice and paprika
  6. Season with salt and pepper
  7. Shape salmon mixture into 2 inch wide cakes
  8. Pour olive oil in a skillet over medium heat
  9. Fry salmon cakes for 4-5 minutes per side, until golden brown
  10. Repeat with the remaining cakes

Salmon & Quinoa Cakes

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Seared Ahi Tuna Salad

  • Prep: 10 Mins
  • Cook: 5 Mins
  • Portions: 2 Servings
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Ahi tuna salad

Ingredients You'll Need

  • 1 Ahi Tuna Steak, approx. 6 oz.
  • 2 tsp. five spice powder
  • 1 tsp. Meridian House Seasoning
  • 1/2 Cup sesame seeds
  • Vegetable Oil, for brushing the pan
  • 10 oz. baby green salad mix
  • 4 radishes, sliced
  • 1/2 long english cucumber thinly sliced
  • 3 cups cherry tomatoes, sliced in half
  • 1 tsp. wasabi paste
  • 1 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 6 tbsp. extra virgin olive oil
  • Salt & fresh ground pepper

Directions

  1. Coat ahi tuna steak with five spice powder and Meridian House Seasoning
  2. Spread the sesame seeds out on a plate, then press into the sesame seeds to coat
  3. Heat grill pan over high heat
  4. Wipe pan with a thin layer of oil
  5. Add tuna steak to the hot cooking surface and sear tuna for 2 minutes on each side
  6. Combine greens, radishes, tomatoes and cucumber
  7. In a small bowl, whisk wasabi, vinegar and soy sauce
  8. Slowly, whisk in oil and combine dressing well
  9. Drizzle dressing over salad and toss evenly to coat
  10. Slice tuna on an angle and arrange on the salad

Seared Ahi Tuna Salad

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Kale Caesar Salad

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Prawn Wonton Soup

  • Prep: 20 mins
  • Cook: 20 Mins
  • Portions: 6
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Wonton soup

Ingredients You'll Need

  • 1 tbsp. sesame oil
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, freshly grated
  • 4 cups chicken broth
  • 1/4 lb. ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tbsp. yellow miso paste
  • 1/2 lb. prawns, peeled. deveined & diced
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tbsp. oyster sauce
  • 1 tsp. soy sayce
  • 1 tsp. ginger, freshly grated
  • 1 tsp. sesame oil
  • 1/2 tsp. sriracha
  • 1/4 tsp. black pepper
  • 36 2-inch won ton wrappers

Directions

  1. In a large mixing bowl, combine prawns, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, sriracha and pepper
  2. Place wrappers on a your work surface and spoon 1 tbsp. of the shrimp mixture into the center of each wrapper
  3. Using your finger, rub the edges of the wrappers with water
  4. Fold the dough over the filling to create a half-moon, pinching the edges to seal; set aside
  5. Heat 1 tbsp. sesame oil in a large stockpot over medium heat
  6. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes
  7. Whisk in chicken broth, mushrooms, and 2 cups of water
  8. Bring to a boil; reduce to a simmer until mushrooms have softened
  9. Stir in bok choy and green onions
  10. Stir in miso pasta until well combined
  11. Stir in wontons until cooked through, about 2 minutes
  12. Serve hot

Prawn Wonton Soup

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This simple recipe is a great way to enjoy some of the yummiest prawns – BC Spot Prawns!
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Lobster Bisque

  • Prep: 10 Mins
  • Cook: 1 hour
  • Portions: 6-8
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Lobster bisque

Ingredients You'll Need

  • 5 2-3 Ounce Canadian Atlantic Lobster Tails, split in half
  • 2 cups water
  • 1 tbsp. kosher salt
  • 2 tbsp. extra virgin olive oil
  • 1 vidalia onion, diced
  • 1 fennel bulb, sliced thin
  • 1 garlic clove, crushed
  • 2 tbsp. tomato paste
  • 2 cups dry white wine
  • 1 tbsp. fresh thyme
  • 1 bay leaf
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 3 cups chicken broth
  • 1 14 oz. can diced & roasted tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 tsp. fresh lemon juice

Directions

  1. In a large pot, steam the lobster tails, shell-side down, in salted water for 5 minutes, or until cooked through
  2. Using tongs, transfer tails to a plate and allow to cool
  3. Reserve the steaming water for the stock
  4. When the lobsters are cool enough to handle, remove the meat from the shells and set aside
  5. In a large pot, heat the olive oil over medium-high heat
  6. Add onion to the pot and cook until translucent
  7. Add the fennel and cook until softened
  8. Stir in the garlic and continue cooking for 1 minute
  9. Add tomato paste and cook until mixture becomes a deep, red colour
  10. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits
  11. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved liquid and tomatoes
  12. Return shells to the pot and allow the mixture to simmer for 45 minutes
  13. Remove the shells from the broth and blend the mixture with a blender until smooth
  14. Stir in the cream, half and half and lemon juice
  15. Chop the lobster into bite sized pieces and divide among your soup bowls
  16. Ladle the soup over the lobster meat and serve immediately

Lobster Bisque

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