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Mix the quick cure in a small bowl. Generously season salmon with the quick cure on both sides. Wrap salmon in saran wrap tightly and refrigerate for a minimum of an hour to overnight. Rinse off cure with cold water. Pat dry before slicing.

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SHAWRMA TUNA CEVICHE with toasted pita, hummus, chickpea, cucumber, tomato, red onion, peppers INGREDIENTS 4 each tuna steaks, defrosted  & diced OR 2 packages of ahi tuna poke cubes. 4 each small pitas 4 oz hummus 2 oz shawarma spice mix  4 oz canned chickpeas, rinsed 1 each cucumber 1 each tomato, diced ½ each red onion, diced 1 each yellow pepper, diced 2 oz olive oil 2 each lemon, zest and juice PREP Dice tuna and season with salt and shawarma spices. Toss in olive oil, zest and juice of lemon and let sit for for 15 minutes. The lemon juice will...

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lean machine, ocean wise, ocean wise champion, seafood lover -

HERB CRUSTED COD with tomato olive ragout INGREDIENTS 4 each Ling cod, Pacific cod, Atlantic cod or Sablefish portion 2 oz panko bread crumbs 2 oz fresh dill, torn 2 oz fresh chive, sliced 4 oz Kalamata olives, pitted 8 oz gem tomato, split in half 2 each lemon, zest and juice 4 oz sun-dried tomato pesto 2 oz olive oil PREPARATION Open the seal on the vacuum sealed package and defrost the seafood slowly in the fridge. Rub olive oil all over cod and season with salt and pepper. Top one side of the cod with panko. In a...

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ocean wise, ocean wise champion -

Open the seal on the vacuum sealed package and defrost the seafood slowly in the fridge. To make the chimichurri, combine parsley, oregano, garlic zest and juice of lime, olive oil in a blender. To make radish salad, slice radish and toss in salt and olive oil. To make frites, slice the potatoes "shoestring style". rinse, pat dry, season with salt and pepper, toss in olive oil and spread onto a baking sheet.

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ocean wise champion, seafood lover, taste of intercity -

Place parchment paper on a baking sheet. Prepare your vegetables and cut to desired size and shape. Toss in olive and salt and pepper to taste. Place vegetables in the middle of the parchment paper.
Season cod with salt and pepper and place on top of the vegetables.

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