Mahi Mahi with Spinach, Mash & Lemon Beurre Blanc

Mahi-Mahi is the Hawaiian name for this tropical, warm water fish, sometimes referred to as Dorado or Dolphinfish, not because they have any relation to 'Flipper', but because they're often found swimming among Dolphins. Mahi-Mahi, like Swordfish, ranges in colour from white to dark pinkish-brown and has a mild sweet flavour with firm white flesh: white to light beige fillets are mild flavoured, while light pink to pinkish-brown are more heavily flavoured. Mahi-Mahi is very versatile and adapts amazingly well to a range of flavours and cooking methods. It's delicious baked, broiled, grilled, pan-fried, deep-fried, pan-seared, poached or sautéed, like this fabulous Sautéed Mahi-Mahi with Spinach, Gorgonzola Chive Mash and Lemon Dill Beurre Blanc Sauce.

Sautéed Mahi Mahi with Spinach, Gorgonzola Mash and Lemon Dill Beurre Blanc

Serves 2

2 6 oz Mahi Mahi fillets, with skin on

1 tbsp olive oil

1 lemon, juice and zest

2 bunches fresh spinach, trimmed and washed

1 bunch chives, chopped for garnish

2 tbsp red and green baby lettuce, chopped for garnish

Salt and pepper, to taste

Lemon Dill Beurre Blanc Sauce:

1 cup dry white wine 

1/3 cup shallot, finely diced 

1/2 cup cold unsalted butter, cut into small cubes 

3 tbsp chopped fresh dill 

2 tsp finely grated lemon zest 

2 tsp fresh lemon juice, more to taste 

Salt and freshly ground black pepper 

Gorgonzola & Chive Mashed Potatoes:

1 lb Yukon gold potatoes, washed

1 tbsp butter

1/2 cups whipping cream

2 tbsp Gorgonzola cheese, crumbled

1/2 tsp salt

1/2 tsp white pepper

2 tbsp fresh chives, finely chopped

Cook the potatoes in a large pot of boiling water until tender, about 15 minutes. Meanwhile, in a small saucepan, heat the butter, whipping cream, Gorgonzola, salt and white pepper over low to medium heat until warm, stirring frequently. When potatoes are cooked to fork tender, drain well and return them to the pot. Slowly add the warm cream mixture to the potatoes, mashing and blending well to your desired consistency, then stir in the chives. Taste and re-season with salt and pepper. Cover and keep warm until needed.

To make the sauce, cook the wine and shallot in a saucepan over high heat, stirring until the wine almost evaporates and looks glazy, 5 to 8 minutes. Remove the pan from the heat and whisk in the butter a couple of cubes at a time until it's melted and the sauce becomes thick and creamy, briefly returning the pan to low heat if the butter is slow to melt. Off the heat, stir in the dill, lemon zest, lemon juice, 1/2 tsp salt, and several grinds of pepper. Cover and set aside on low heat to keep warm.

Meanwhile, heat another saucepan over a medium to high heat. Add the remaining tablespoon of butter and the spinach to the pan and sauté for 2 or 3 minutes, until the spinach begins to wilt. Season the spinach to taste with salt and pepper, cover and set side on low heat.

Heat a large nonstick sauté pan over a moderate to high heat until it is hot, then add 1 tablespoon of olive oil to the pan then add the fish, skin side down. Cook the fish for 4 minutes until the skin is crisp and golden. Turn the fish over and cook 3 to 4 minutes. Add a squeeze the lemon juice over the fish, and cook for another minute or two, basting the fish with the juices in the pan, or until the fish is just cooked through but still moist.

To serve, place a mound of spinach in the center of 2 warm dinner plates, top with a scoop of gorgonzola mashed potato, and finish with a Mahi-Mahi fillet on top. Drizzle the lemon beurre blanc around the plate and garnish with finely chopped red and green baby lettuce, some chopped chives and serve.

Red Snapper with Tomatoes, Olives & Swiss Chard

Red Snapper is a lovely robust fish and this simple preparation using BC Wild Snapper showcases its wonderful flavour and texture. A simple tomato sauce with olives and onion sauce and some steamd swiss chard are all that's needed to make this bright and flavourful dish. A specialty of the Tuscan port of Leghorn in Livorno, this recipe reflects the ingredients of the region: fresh seafood, olives and wine. Its rich and tangy flavour is ideal for serving with fish. In keeping with with the Italian roots of this recipe, I used Taggiasche Snocciolate olives, which are very small black pitted nicoise-style olives with a distinctive, earthy taste — the pride and joy of Liguria. The region produces only a small amount of these lovely little gems, and so they're a rarity even in Liguria. I was thrilled to have found some on our last trip to Italy.

Wild BC Red Snapper with Tomatoes & Taggiasche Olives is delicious served over a bed of steamed swiss chard and a pillow of Cauliflower mash. Low in carbs and high in nutrients, puréed or mashed cauliflower is a delicious substitute for mashed potatoes. I discovered this fabulous guilt-free recipe in the South Beach Diet Cookbook, which is my 'go-to' resource when trying to shed a few unwanted pounds. Wonderfully flavourful in it's own right, Cauliflower Mash is also great used as a silky smooth purée nestled under grilled scallops, sautéed Red Snapper or any kind of fresh seafood. Buono!



Wild BC Red Snapper with Tomatoes, Taggiasche Olives & Swiss Chard
Serves 2

2 tbsp olive oil
2  8-oz BC red snapper filets, skin removed
1⁄4 cup dry white wine
1 14-oz can diced tomatoes, or homemade Tomato Sauce
1⁄4 cup black Taggiasche pitted olives, whole
1⁄2 bunch parsley, chopped
Salt and pepper

Optional sides:
Steamed Swiss Chard
Cauliflower Mash


Heat the oil in a large skillet over medium heat. Season with snapper with salt and pepper and add to the skillet. Cook until lightly golden, about 2 minutes, then turn the fish and cook other side another 2 minutes. Add the tomatoes, olives, wine and half the parsley and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, partially covered, until fish is just cooked through, about 10–15 minutes, spooning the sauce over fish as it cooks. Serve the snapper on a warm plate, over a layer of Cauliflower Mash, Steamed Swiss Chard with the sauce spooned overtop. Sprinkle with remaining parsley for garnish and enjoy.

Rosemary & Mustard Glazed Pork Tenderloin

There's nothing like a moist and delicious Pork Tenderloin. Low in fat, this economical cut of meat is about as lean as it comes. The same prime cut as a filet mignon, pork tenderloin can be just as juicy and full flavoured but at a quarter of the price. It's a chef's best friend. Fabulous grilled on the BBQ in the summer or roasted indoors during the chilly months, this easy recipe for Rosemary & Mustard Glazed Pork Tenderloin can be prepared ahead of time by marinating the tenderloins in a fragrant elixir of citrus juice, zest, garlic, olive oil, mustard, rosemary and thyme, then left for a few hours, or even overnight, to do its culinary magic. Quickly seared to lock in its flavour, the pork is then finished off in the oven until it's just done. The results are a light, healthy and delicious low carb feast, especially when served over a bed of iron-rich steamed rapini, for truly Tuscan touch.



Rosemary & Mustard Glazed Pork Tenderloin
Serves 4-6

1 lemon, zest grated
1 orange, zest grated
3/4 cup freshly squeezed lemon juice, about 4 to 6 lemons
3 tbsp olive oil
2 tbsp minced garlic, about 6 cloves
1 1/2 tbsp minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins, about 1 pound each
Freshly ground black pepper
1 bunch rapini, washed and trimmed


Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a large resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400°F. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137°F at the thickest part. In the meantime, steam the rapini until the leaves wilt, about 3-4 minutes. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch thick diagonal slices. The thickest part of the tenderloin will be quite pink and that's just fine! The thinnest part will be well done. 

Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter. I served the Pork Tenderloin in thick slices over a bed of Steamed Rapini with a Beet, Avocado & Herbed Goat Cheese Salad on a bed of arugula, for a light and delicious low carb dinner. 

Spaghetti alla Carbonara with Eggs & Pancetta

Lusciously indulgent, Spaghetti alla Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper and pasta water, to create a creamy yet not overly thick sauce. A true carbonara has no cream, but although purists may shudder, I do sometimes add a little cream depending how I'm feeling! Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Romans use guanciale (cured pig's jowl), which is more delicate than pancetta (unsmoked Italian bacon), and also leaner. If you can find it, by all means use guanciale, otherwise pancetta or bacon work just as well. For the sheer wow-factor, I do like to drop an egg yolk into each nest of pasta, which guests stir to form an even creamier sauce. Garnished at the end with a flurry of coarsely grated Parmigiano, "Coal Miner's Spaghetti" must be one of the great pastas dishes of all time.



Spaghetti alla Carbonara
Serves 4

1 lb spaghetti
2 tbsp olive oil
1 lb guanciale or pancetta 
4 large eggs, separated
1 1/4 cup fresh coarsely grated Pecorino or Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
2 tbsp fresh chopped thyme leaves
1/4 cup heavy cream, optional


Put a large pot of salted water on to boil for the pasta and cut the pancetta into 1/2 x 1/4 inch lardons. Combine the olive oil and pancetta in a large sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside, being careful not to drain the fat. 

Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta. 

Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, and add 1 cup of the Parmigiano, the egg whites, thyme, pepper to taste, and the cream, if you're using it. Toss until thoroughly mixed. 

Divide the pasta among four warmed serving bowls. Make a nest in the centre of each one, and gently drop an egg yolk into each nest. Season the egg yolks with a little more fresh ground pepper and sprinkle the remaining 1/4 cup of Parmigiano over the top and dive in.

Wolfgang Puck: 2017 Oscar Culinary Classics

For the 23rd year in a row, chef Wolfgang Puck prepared a mouthwatering menu for the stars attending the 2017 Governors Ball after the trophies for the 89th Annual Academy Awards are handed out. Puck starts planning the menu in December, although after more than two decades at the helm, he’s more than prepared for last-minute substitutions. “We try to get all our ingredients in by Friday afternoon,” he explains. “We still might change some things because we’re going to the farmers’ market, and we’ll just see what they have.” Some dishes are made a day in advance, but most of the cooking begins at 6:00 a.m. Sunday morning. And while there are some year-to-year mainstays on the menu, Puck also uses the nominees as inspiration for new recipes. 

Eric Klein, the new Wolfgang Puck Catering executive chef, works alongside Puck to create more than 50 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees that are passed throughout the evening. From made-to-order sushi to mini burgers to tiny tacos to caviar-topped baked potatoes, there will be food everywhere. New menu items this year will include Moroccan spiced Wagyu short rib topped with a parmesan funnel cake; taro root tacos with shrimp, mango, avocado and chipotle aioli; gnocchetti with braised mushrooms and cashew cream; lobster corn dogs; made-to-order sushi, custom poke bowls and an array of shellfish; plus a selection of Puck’s signature dishes such as smoked salmon Oscars, chicken pot pie with shaved black truffles, and baked macaroni and cheese. The pastry team of Kamel Guechida, Monica Ng and Jason Lemmonier will offer a dessert menu brimming with innovative and playful desserts served at multiple dessert stations, plus the ultimate dessert buffet featuring Puck’s sought-after 24-karat-gold chocolate Oscars. Puck will use locally sourced ingredients and sustainable seafood to feed the 1,500 guests who will attend, and plans to donate all unused prepared foods to Chefs to End Hunger.

Oscars® Governors Ball Menu

Menu Created by Wolfgang Puck and the Wolfgang Puck Catering Team, including VP Culinary Eric Klein and pastry team Kamel Guechida, Monica Ng and Jason Lemonnier

GF - Gluten Free NF - Nut Free DF - Dairy Free

Passed Hors d’Oeuvres

-

Spicy Tuna Tartare, Sesame Miso Cone (NF)

Mini Burgers, Aged Cheddar, Remoulade (NF)

Smoked Salmon Oscar Matzo (NF)

Assorted Pizza (some Vegetarian, Some Vegan, NF)

Korean Steak Tartare on Puffed Rice (NF)

Lobster Corn Dog (NF)

Sweet Pea Falafel with Hummus and Za’atar (NF, Vegetarian) 

Spiced Gougeres with Black Truffle Dust

Taro Root Taco with Shrimp, Mango, Avocado and, Chipotle Aioli (NF, GF)

Savoury Bites

-

Homemade Pretzels, Pimento Cheese (Vegetarian, NF) x2

5 Year Aged Gouda (Vegetarian, GF, NF)

Parmesan Reggiano (Vegetarian, GF, NF)

Gold Dusted Truffled Popcorn

Roasted Nuts with Rosemary, Cayenne, Sea Salt and Brown Sugar (GF) 

Fleur de Sel Breadsticks (NF, DF)

Spago Style Lavosh (NF, DF)

Poke, Sushi & Shellfish Station

-

Made to order on custom ice bar

Passed Small Plates – Served Hot

-

Baked Potato with Caviar (GF, NF)

Chicken Pot Pie, Black Truffles (NF)

Sunchoke Soup with Black Truffle (Vegetarian)

Baked Macaroni and Cheese (NF)

Gnocchetti with Braised Mushrooms and Cashew Cream (Vegan, GF) 

Moroccan Spiced Wagyu Short Rib

Semolina Puree, Crispy Brussels Sprouts, Parmesan Funnel Cake and Citrus Charmoula Parsnip Agnolotti, Black Winter Truffles (Vegetarian, NF)

Dover Sole, Girasole Puree, Spaghetti Squash and Herb Vinaigrette

Passed Small Plates – Served Cold

-

Baby Beets with Goat Cheese Yogurt, Savory Granola, Citrus and Bitter Greens (Veg) Chopped Salad with Popped Sorghum, Shaved Carrots, Feta, Croutons, Dijon-Champagne Vinaigrette (Vegetarian, GF, NF)

Hearts of Palm, Watercress, Grapefruit, Jalapeno-Meyer Lemon Vinaigrette

(Vegan, GF)

Dessert Action Stations : Made to order...

-

Lava Cakes (melting Sphere with flavor anglaise) – Turbo Chef

Gelato and Sorbet with Waffle Cones

Gelato (Vanilla, Chocolate, Coffee, Salted Caramel Popcorn, Dulce de leche) Sorbet (Mango, Raspberry/Acai)

Vanilla waffle, Red Velvet

Takoyaki Cake Balls Raspberry Lychee

Individual and Plated Sweets Chocolate Buffet

-

Caramel Cappuccino Oscar Lollipops (GF, NF) Chocolate Chips Cookies (NF)

Assorted Mini Cookies

Coconut Macaroons (NF)

Chewy Cranberry Meringues (Pink Color) (GF, NF) Macaron (Truffle, Strawberry, Pistachio, Chocolate, Coffee) (GF)

Oreo Cookie S’more Dome

Raspberry Panna Cotta, Lemon Sable

Dry Passionfruit Marshmallow Rocher

Bubble Banana/Strawberry Cheesecake Lollipop Freeze-dried Strawberry (NF) Dark Chocolate Brownie (NF)

Mocha Tiramisu in Verrines (GF)(NF)

Large Barks for Breaking Station (white, milk and dark – some movie candies)

Artisanal Chocolate Bonbons, Movie Theater Flavors

Sour patch kids York Peppermint Red Hots Goobers Butterscotch

Marjolaine

Carrot Jalapeno Pate De Fruit (GF, NF)

Milk Chocolate Ring Dings

Mini Éclair Gianduja Mousse

Chocolate Peanut Butter Tart

Caramel Banofee Pie

Krispy Pops (lemonade, cherry pop rock, cookies and cream) Florentine Cookies

Chocolate Chips Cookie Sandwich (V, GF)

Coconut Vegan Cupcake (V, GF)

Double Chocolate Cherry Cookies (V, GF)

Passed Small Plates - Sweet

-

Tropical Gateau (coconut, mango, passion fruit)

Black Currant Pavlova (violet meringue, citrus ganache) Elderflower Champagne Parfait with Raspberry Espuma (champagne pairing) Mini Yuzu Bars (NF)

2,600 lb ice raw bar with poke, sushi and shellfish

Taro root tacos with shrimp, mango, avocado and chipotle aioli

Hot baked potatoes with caviar

Smoked Salmon and Caviar Oscars

Pistachio, Violet, Mango, Chocolate and Raspberry Macarons

The Dessert Buffet

Marks Gardens with feature more than 10,000 blooms, including burgundy amaryllis, red parrot tulips, white hyacinth, tiger anemone, white dubium

“The theme of this year’s Governors Ball is ‘magical transformation.’  As they enter the Ball, guests will transition from a dazzling sea of red to a tricolor motif of eye-popping gold and red on an infinite blanket of white,” said Kurland.  “The unique design of the space has been meticulously created to celebrate Oscar gold.” And as always, the room will be filled with flowers. This year, we're inspired by California mid-century 1950s, 1960s, clean and modern," said Mark Held of Mark's Garden, with more than 10,000 blooms, including burgundy amaryllis, red parrot tulips, white hyacinth, tiger anemone, white dubium and many more.

Roasted Yukon Gold Potatoes with Crème Fraîche & Caviar

Serves 12

Recipe courtesy of Wolfgang Puck

12 medium Yukon Gold potatoes

2 oz Iranian osetra caviar

Crème Fraîche:

2 tbsp buttermilk

1 cup heavy cream

Stir together the crème fraîche ingredients and let sit at room temperature overnight, covered, until the mixture thickens. Scrape into a container, cover, and refrigerate until needed. Preheat oven to 350°F. Wash and dry the potatoes. Wrap individually with gold aluminum foil (if possible!) and place on baking sheet and bake for 1 hour. Remove the potatoes from oven and set aside. To serve, score and pinch each potato and garnish with a dollop of the crème fraîche and osetra caviar.

Smoked Salmon Oscar with Iranian Osetra Caviar on Brioche

Serves 8

Recipe courtesy of Wolfgang Puck 

1 loaf brioche 

1 lb smoked salmon 

2 oz Iranian Osetra caviar

Dill Cream:

1 cup sour cream 

1 tbsp lemon juice 

2 tbsp shallots, chopped 

1 tbsp fresh dill, chopped

Pinch of salt and white ground pepper

Whisk the dill cream ingredients together thoroughly. Cut the brioche into the shape of an Oscar statuette and toast until golden. Spoon small amount of dill cream on the brioche. Layer smoked salmon on top and garnish with caviar.

Wolfgang Puck’s Mini Cheese Burgers with Remoulade & Aged Cheddar 

Makes 12 mini burgers

Recipe courtesy of Wolfgang Puck

3/4 lb ground beef

1/4 tsp Kosher salt and freshly ground black pepper

4 tbsp extra-virgin olive oil

6 oz aged cheddar cheese, sliced

6 slices Brioche bread, punched out with a 2-inch ring cutter or 12 mini buns

Arugula leaves

6 cherry tomatoes, sliced

3 cornichons, sliced

Remoulade Sauce:

2 cups heavy cream

3 cloves garlic, minced

2 sprigs fresh rosemary

1 tablespoon sweet paprika

2 tablespoons peanut oil

3/4 cup of brunoise of red onion

1/2 cup of brunoise of red bell pepper

1/2 cup of brunoise of yellow bell pepper

For the remoulade sauce, combine the heavy cream, garlic, rosemary and paprika in a medium saucepan, and reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.

Preheat a grill or grill pan. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take about 2 tablespoons of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.

Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles or mini buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.

To put the burgers together: Put the toasted brioche circles or bun halves on a platter. Top each with a small spoonful of Remoulade. Put the burger on top, cheese side up, followed by an arugula leaf, a slice of tomato and a slice of cornichon. Top with other half of the brioche or buns, and secure with a decorative pick.

The Lion’s Punch inspired by Garth Davis's film Lion

Serves 2

4 oz Myers’s dark rum

10 oz ginger beer

Lime wedges

Tuna Salad with Avocado, Onion Sprouts & Boiled Egg

Low calorie, low carb and a great source of Omega-3, this simple, light and delicious Tuna Salad recipe makes an easy weekday dinner paired with sliced avocado, hard boiled eggs and some fresh tomatoes. Topped with a mound of flavourful onion sprouts and dressed with a tangy vinaigrette, summertime dining doesn't get any easier, healthier or more satisfying.



Tuna Salad with Avocado, Sprouts & Hard Boiled Eggs
Serves 2

10 oz (2 small cans) canned tuna, drained and flaked
1/2 cup diced English cucumber
3 green onions, finely chopped
2 tsp fresh squeezed lemon juice
1 lemon, zested
2 tbsp fresh dill, finely chopped
1/3 cup mayonnaise or Greek yogurt
1/2 tsp salt
1/4 tsp black pepper
6 oz mixed greens
2 large eggs, hard boiled, peeled and halved
1 avocado, peeled and sliced
6 grape tomatoes, halved
1 package onion sprouts, for garnish
Maldon salt and fresh cracked black pepper

Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar or lemon juice
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper and salt, to taste


Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper and salt to taste. Combine tuna, diced cucumber, green onions, lemon juice, zest, dill, mayonnaise, salt and pepper in a large bowl and stir well. Toss the mixed greens with some vinaigrette to taste, then arrange on 2 plates and top with a generous scoop of the tuna mixture. Top with a handful of onion sprouts and garnish with sliced avocado, tomatoes and hard boiled eggs. Season with Maldon salt and fresh ground black pepper to taste and drizzle with more vinaigrette if need. 

Toasted Coriander & Fennel Seed Crusted Salmon

Toasted coriander and fennel seeds become the fragrant foundation for a wonderfully flavourful dry rub, perfect on swordfish or salmon. Coarsely ground with white peppercorns and seasoned with a little kosher salt, the mixture is pressed into the fish, and grilled over medium-high heat for a delicious light and crispy coating, with scents redolent of Indian and Middle Eastern cuisine. A great source of heart healthy omega-3 fatty acids, this Coriander & Fennel Crusted Salmon is excellent served on a bed of grilled asparagus and garnished simply with a slice of orange and drizzle of balsamic fig glaze. 



Coriander & Fennel Crusted Salmon with Grilled Asparagus 
Serves 2

2 tbsp coriander seed
2 tsp fennel seed
1/2 tsp white peppercorns
1/2 tsp kosher salt
2 organic salmon filets, about 6 oz each
1 bunch asparagus, trimmed
Olive oil, for brushing
Fresh thyme, mint and sliced orange, for garnish
Balsamic and fig glaze, for drizzling such as Kalamata brand


Place the coriander seeds, fennel seeds and white peppercorns in a small pan over medium high heat. Toast the mixture, shaking the pan frequently, until they become fragrant and begin to brown, about 2 minutes. Let the mixture cool a few minutes and then transfer to a spice grinder or small food processor, and coarsley grind. Spread on a small plate with the salt and mix well.

Brush the salmon filets with some olive oil then dip the top side of each filet into the spices, pressing well to adhere. Transfer the fish to a plate, cover with plastic wrap and refrigerate until required. Place the asparagus in a small dish and drizzle with a little olive oil and toss to coat. Season with kosher salt and black pepper to taste, then cover with plastic wrap and refrigerate along with the salmon.