Wine Poached Salmon with Olive Oil Sear

Poached salmon is easy to make and can be served warm or room temperature. You can top with your favorite sauce or enjoy it just as it is. I like to sear some fresh herbs in some great Extra Virgin Olive Oil and sear the top for just 1 minute to create a lovely lunch or dinner entree. I have use a lovely California oil from Temecula Olive Oil – Olive View Estate.

You will need:

  • 4 wild salmon pieces
  • 1 1/2 cups white wine
  • 1 cup water
  • 3 slices lemon
  • few sprigs of fresh thyme
  • few sprigs of fresh tarragon
  • salt and pepper
  • 2-3 tbsp extra virgin olive oil – I used Temecula Olive Estate Oil
  • few more thyme and tarragon leaves

Step 1: start with some fresh excellent quality wild salmon. Cut into a few portions and add salt and pepper.

Step 2: in a deep saute pan add some white wine, water, lemon slices, a few sprigs of fresh thyme and tarragon.

Step 3: bring liquid to a boil. Once it comes to a boil, reduce heat to low, slip in your fish and cover. Let poach in white mix for between 4-6 minutes or until just cooked through. (this may be a few minutes more of less depending on the thickness of your fish.)

Step 4: remove fish from liquid and gently remove the skin and layer of dark flesh directly under skin.

Step 5: in a small pan add some great Extra Virgin Olive Oil. Once heated add some fresh chopped tarragon and thyme. As soon as they hit the hot oil add the fish with the top side directly on the oil. Cook 30 seconds and remove.

Serve with some fresh steamed asparagus, a squeeze of lemon and another drizzle of oil.

Orange Grilled Mahi Mahi Salad


Orange grilled Mahi Mahi served whole, sliced or crumbled over your favorite vegetables makes a delicious, hearty meal.  You can use fresh if you are lucky enough to get it however, frozen fish is still a fantastic product. Create your favorite combinations of vegetables and toss in an orange vinaigrette and you have dinner.



You will need:

  • 2 pieces of Mahi Mahi
  • 2 tbsp soy sauce
  • 1 tsp dried or fresh ginger
  • 1/2 orange juiced and 1 tbsp orange zest
  • 1 clove garlic – crushed
  • 2 tbsp olive oil
  • salt and pepper to taste


  • 1/2 orange juiced
  • 2 tbsp rice wine vinegar
  • 3 tbsp olive oil- use your best extra virgin olive oil
  • 1 tsp honey mustard
  • 1 tsp sesame oil
  • salt/pepper to taste

Plus all your favorite vegetables chopped for a nice big salad



Step 1: in a large bowl add thawed fish, soy sauce, ginger (fresh grated is always better) orange zest, orange juice, crushed garlic, olive oil and salt and pepper. Toss, cover with plastic wrap and keep in fridge while you prepare salad and heat grill.



Step 2: in another large bowl add all your ingredients for the dressing. Add orange juice, rice wine vinegar, extra virgin olive oil, honey mustard, sesame oil, salt and pepper to taste. Mix taste and adjust if necessary. Add more salt and pepper or more vinegar if necessary.



Step 3: chop all the vegetables you like for your salad. I add the chopped vegetables directly over the dressing but, I do not toss until just before I serve. Make sure you put hearty vegetables like peppers or cucumbers directly on the dressing and leave the tender greens to last so they do not touch the dressing and get wilted before you serve.



Step 4: grill your fish for a few minutes on each side until just cooked through basting with the remaining marinade.



Toss salad, crumble or slice fish (or leave it whole ) and pour the wine!

I have also used some Avocado lime cream that I had from a meal the day before which went very well.





































Ginger Soy Grilled Tuna



A few minutes on the grill, slice and drizzle over sauce. Easy. Perfect for a summer evening.




You will need:


  • 2-4 tuna steaks
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 fresh red chili chopped fine or 1/8 tsp chili flakes
  • 2 scallions/spring onions chopped fine
  • 2 cloves garlic – crushed
  • 1 tbsp fresh ginger chopped fine – you can reduce to 2 tsp if you don’t want bold ginger flavour
  • 1 tsp sesame oil
  • 2 tbsp olive oil -I used Lucero Sevillano Extra Virgin
  • salt/pepper


Step 1: prepare sauce/topping. In a small bowl or measuring cup add soy sauce, rice vinegar, sugar, fresh finely chopped chili (or 1/8 tsp chili flakes) chopped spring onions, crushed garlic, chopped ginger, sesame oil, olive oil.



Step 2: if you can get fresh or sushi grade tuna great however, I had good frozen and it worked fine.




Step 3: heat up grill. Sprinkle salt and pepper over tuna and spoon a bit of topping over the fish. Do not touch the raw fish with the spoon to keep the topping clean.





Step 4: grill for literally 1-2 minutes on each side. (big Pete cooked this just a bit too much should be raw in the center)



Slice, drizzle and enjoy.







Lime Salmon Kebabs


This is a quickly grilled salmon kebab with the flavours of lime, soy, chilies and mint.


You will need:


  • 3-4 pieces of salmon – cleaned and cubed
  • 1 tbsp olive oil – more to brush on while grilling
  • 1 tbsp chopped cilantro
  • 1 tbsp finely grated lime zest
  • juice from 1/2 lime
  • 1 tsp finely chopped red chili
  • 1/4 tsp dry mint
  • 1 tbsp soy sauce
  • 1 tsp fresh mint finely chopped
  • 1 tbsp sesame seeds
  • 1 lime – thinly sliced

soak bamboo skewers in water at least 10 minutes to avoid burning



Step 1: I have removed the skin from several wild salmon fillets. Then cut into equal sized cubes.



Step 2: add fish to a bowl. Chop and add all other ingredients to bowl. Mix and turn on grill.



Step 3: thread fish and folded slices of lime on a skewer.



Grill for just a few minutes on each side. Brush with a bit of olive oil and a squeeze of lime while cooking. Serve hot with a cool salad. I just added lemon and olive oil to dress mine.




Grilled Cod with Salsa Verde


White fish like cod or halibut etc. tastes great with this herb topping. It is also good on chicken or even a steak. You can grill the fish or bake it in the oven and spoon over the fresh herb, lemon and olive oil topping. Fresh, delicious and fast.


You will need:

  • 2 pieces of white fish – I like halibut or cod in this recipe
  • 3- 4 leaves fresh basil
  • a handful of fresh parsley
  • 3-4 sprigs fresh thyme
  • 10 fresh chives
  • 1 tbsp lemon zest (fine)
  • 1 lemon juiced
  • 1 tbsp capers
  • 1/4 cup good quality extra virgin olive oil
  • salt
  • pepper
  • 1 clove garlic – crushed
  • salt/pepper
  • 1 tsp fine lemon zest
  • drizzle of olive oil


Step 1: in a food processor add fresh basil, parsley, thyme, chives, lemon zest, lemon juice and capers. Puree and then scrape down the processor bowl. Turn on machine and slowly pour in olive oil until combined. Taste it and add salt and pepper to your taste. Set aside.



Step 2: you can bake fish however, I placed mine on a piece of foil that had an edge around it to prevent any spills. I crushed the garlic in a garlic press and sprinkled evenly over both pieces of fish. Add salt and pepper and a drizzle of good olive oil and  a thin slice of lemon to each piece.


Step 3: grill for a few minutes on high heat on each side. This fish took about 5 minutes in total to cook on the grill. I also like the grill because the house doesn’t smell like fish.


Serve hot with a generous spoon of Salsa Verde (sauce green)  and a chunky salad. I made a simple dressing of lemon juice, olive oil , salt and pepper.





Herbed Halibut and Steamed Broccoflower


Just because you are eating alone doesn’t mean you shouldn’t eat well!


This was my perfect lunch for one today. You can easily double the recipe for two.


You will need:

  • 1 Halibut steak per person or any whitefish you enjoy
  • 1 cup of broccoflower per person (or cauliflower)
  • 1 tsp fresh lemon zest
  • 1 spring onion – chopped fine
  • 1 tsp fresh Italian parsley – chopped fine
  • 1 tsp fresh basil – chopped fine
  • 2 -3 tbsp olive oil – I used a Lucero Ascolano which is fruity – more oil to drizzle over plate
  • 1 tsp wild fennel pollen (or a few fennel seeds ground)
  • 1 tbsp lemon juice – more to squeeze over finished dish. (about 1/2 lemon)
  • salt/pepper to taste


Step 1: wash and break your broccoflower to bite sized pieces. Steam for 5 minutes. I like it to still have a bit of crunch.




Step 2: clean a nice piece of fish and chop into chunks. I have used halibut.



Step 3: chop parsley and basil and spring onions.



Step 4: zest lemon over fish and add some wild fennel pollen if you can get it or crushed fennel seeds if you cannot. The fennel pollen has a beautiful floral and liquorice scent and flavour. I also add my beautiful olive oil to marinate the fish delicately while the pan heats up.



Step 5: add the fish and spring onions to a medium hot pan and cook a few minutes on each side. Add salt and pepper and a good squeeze of lemon juice.



Serve with the steamed broccoflower, another squeeze of lemon juice and a final drizzle of good olive oil. Sprinkle parsley and basil and add salt and pepper if it needs a bit more.









Mediterranean Tuna Salad

This is a wonderful hearty salad. It is a perfect lunch that will keep you satisfied for the whole afternoon. It has tuna and beans and lots of fresh crunchy vegetables. The dressing is fresh orange juice, apple cider vinegar and lots of fantastic olive oil to balance the citrus. You can easily replace the orange for lemon and use the quantities as a guide. If you prefer more tomatoes add them, if you  want to add some avocado feel free.


You will need:


This is perfect for two people but you can easily double for a larger group.


  • 1 can of good quality tuna – mine is a wild caught sustainable variety
  • 1 14 oz. can of cannellini beans – strained and rinsed with cold water.
  • 1/2 cup thinly sliced red onion
  • 1/2 cup sliced red or yellow pepper (or both!)
  • 1 tbsp chopped fresh Italian parsley
  • 2 stalks celery -thinly sliced – I also chop some of the tender yellow leaves
  • 1/2 apple – sliced thinly
  • 1/2 English cucumber – peeled and sliced
  • 2 spring onions – chopped fine
  • 2 cups of soft buttery lettuces – to serve as a base for the salad to go on top.
  • 1/2 orange juiced – equals 1/4 cup juice
  • 3 tbsp apple cider vinegar
  • 1/4 cup good olive oil (use more to finish) – I used TerraLiva from Sicily, Italy
  • 1/2 tsp sea salt (beans need salt!)
  • 1/4 tsp fresh cracked pepper
  • squeeze of lemon on top to serve.


Step 1: gather all your ingredients.Use quality ingredients find what is fresh. Invest in good oils and vinegars they will last and they make a big difference! In a large bowl add your drained tuna and your rinsed beans.


Step 2: Chop the red onion, the sweet peppers, Italian parsley, celery and celery leaves, apple, English cucumber and spring onions. Add each item to the bowl with beans and tuna.


Step 3: add orange juice, apple cider vinegar, olive oil, salt and pepper. Mix and taste it and if it needs more salt and pepper or oil add it.



Serve on top of the buttery salad leaves with a squeeze of fresh lemon and another drizzle of olive oil.

Lemon Crab and Avocado


Just a small amount of crab can make a nice appetizer or lunch. This combination of lemon and crab, along with the smooth avocado and some good olive oil make a beautiful little tea sandwich or cracker topping or perfect just sprinkled over a salad.

You will need:


1 can crab or 4 oz fresh

3 tbsp good olive oil – like Mandranova orange label

1 tsp fresh mint

1 tbsp fresh parsley

1 spring onion or shallot (1 tbsp fine mince)

2 tbsp fresh lemon juice

salt and pepper to taste

1 avocado

soft bread -toasted or served soft or cracker




Step 1: this is best if you have fresh but I bought a can of crab to try it and was pleasantly surprised. It is a perfect amount for two people as well. Drain water and add crab to a small bowl.



Step 2: chop mint, parsley, spring onion or shallot and add to crab.


Step 3: Add lemon juice, olive oil, salt and pepper to crab. Toss gently so crab maintains some shape.



Step 4: mash an avocado and add an additional squeeze of lemon, salt and pepper.



I add a green salad and a sliced cucumber and topped simply with the great olive oil, salt and pepper.







Lemon Chili Shrimp with Spaghetti Squash


I made this for my friend Leslie who wanted to know how I would prepare shrimps and spaghetti squash. I decided I wanted to have the shrimps in a spicy chili,  lemon and garlic oil and I made a baked spaghetti squash. The shrimp has a nice little kick from the chili and garlic and after I removed the shrimp from the pan I tossed the squash in the leftover oil to create a great meal.


You will need:


  • 6 Shrimp/scampi per person
  • 1/2 spaghetti squash (1/2 squash serves 2 people)
  • 1/2 cup water
  • 2 cloves garlic- chopped fine
  • 4 tbsp olive oil
  • 1 red chili -medium heat
  • 1 tbsp fresh parsley – chopped fine
  • 1/2 lemon -zest and juiced
  • salt/pepper




Step 1:  Using a good heavy knife carefully cut the spaghetti squash in half. It is very hard so be very careful. Remove seeds  (which you can toast and eat if you like) and clean out the centre. Rub a bit of olive oil on the inside of the squash and put in a baking dish with the cut side down. Pour water in pan and roast in a 375 degree oven for 40- 50 minutes until soft. You can also prepare the squash in a microwave but, you need to check every 5 minutes and flip it (it can take 15-20 minutes) so the oven is just easier for me.



Step 2: clean and peel your raw shrimp/scampi. Set aside.


Step 3: chop chili into small dice (keep or remove seeds and veins depending on how hot you like your chili), chop garlic and fresh parsley. Cut lemon in half  (zest the lemon first then squeeze it just before using) Note: if you don’t have a fresh chili you can use chili flakes.



Step 4: when the spaghetti squash is soft to the touch, rake the inside of the squash with a fork to make it shred into strands. Throw away skin.




Step 5: In a saute pan on medium-high heat . Add oil , chili, garlic and parsley. Cook for 1 minute until fragrant. Add Shrimp and cook for 1-2 minutes on each side until they turn pink. Squeeze lemon and add zest. Add salt and pepper.


Step 6: remove shrimp to serving plate and drizzle a bit of oil and chili. Toss shredded spaghetti squash in pan with leftover oil and lemon mix. Cook 1 minute.



Once the squash is prepared the shrimp takes just a few minutes to prepare that’s why I like the oven method for 40 minutes you do nothing then in the last 3 minutes you cook the shrimp and you are done.









Bourbon Brown Sugar Gravlox

You can easily make your own Gravlox. Gravlox is a raw salmon that is cured with salt and sugar and any other seasonings. I have used bourbon, brown sugar, salt, fresh grated horseradish, dill and lemon to create my version. This is a nice thing to prepare for a party or simply to have on hand for crackers or bagels. I have also created a sour cream sauce with similar flavours to serve with it. 
You can create your own favourite combinations to create a version that you love.

You will need:

  • 1 side of salmon (I prefer the wild)
  • 4 tbsp kosher salt
  • 3 tbsp brown sugar
  • fresh cracked pepper
  • 2 tbsp horseradish (fresh grated or from a jar is fine)
  • 1-2 tbsp grated lemon zest
  • 1/4 cup bourbon
  • 2 tbsp vermouth 
  • fresh dill to cover fish
  • 1 small container sour cream (250 gr)
  • 2 tbsp fresh dill- chopped fine
  • 1 tsp grated lemon zest
  • 1/2 lemon juiced
  • salt/pepper
Step 1: get a nice piece of fresh fish( if possible). Make sure it has all the bones removed. Place fish on a piece of plastic wrap and then on a long plate or container with a rim. Grate pepper and horseradish directly on the fish.
Step 2: take salt and sugar and mix in a small bowl. Set aside for a moment.  Grate the lemon zest on to fish.
Step 3: add the sugar and salt mix to the flesh side leaving half the mix to rub on the skin side later. Drizzle over the bourbon and vermouth.
Step 4: place the fresh dill on top and using the plastic wrap flip fish over and sprinkle the remaining salt sugar on the back and also some dill.
Step 5: wrap fish tightly in plastic and place in fridge with a weight pressed on top. I used some large cans of tomatoes. Leave in the fridge for 24 hours. Flip fish over and return the weight to the top of the fish and leave another 24 hours. Let fish cure for 2 days.

Step 6: remove all the toppings and scrape off the salt. Rinse the fish under cold water and pat dry with paper towels. Slice very thin slices on the diagonal for an appetizer or bagel. Only cut what you need and the rest can stay in the fridge.

Step 7: In a small bowl add sour cream, chopped dill, lemon zest, lemon juice salt and pepper for a topping or spread. 

Great as an appetizer or on a bagel. Simple to make yourself and it’s perfect for a party served on crackers or bagels. You can top with capers, more dill, some chives, some lemon zest or cracked pepper. Try it!