Make sure the salmon you buy is from Atlantic Canada!

Why?

First off, it’s delicious. The world loves Atlantic Canadian salmon. So much so that it’s Atlantic Canada’s second biggest agri-food export.

It’s grown right here in our cool, clean waters by Atlantic Canadians. You can feel good about supporting our local farmers.

Atlantic Canadian farmed salmon is good for you, affordable and available fresh year-round. It’s also one of the most sustainable proteins you can eat and a top food choice for those who are concerned about climate change and who want to reduce their environmental impact.

Get cooking with Atlantic salmon!

Atlantic salmon tataki with rösti potatoes, marinated heirloom beets, hoisin drizzle and wasabi mayo

By Chef Chris Aerni, exclusively for [EDIT] + ACFFA

A spontaneous dish created by the seasonal market availability of the freshest products.

Serves 4

For the salmon:
4 pieces skinless fresh Atlantic sushi grade salmon filet, 180 grams (6 ounces) per person
dried sea lettuce or nori, well-dried and pulverized in a spice grinder)
salt and pepper to season
canola oil

Heat the canola oil in a flat non-stick pan. Season the fish with salt and pepper on all sides. Sprinkle some of the sea lettuce onto both larger sides of the salmon. When the oil is very hot and almost smoking, place the salmon in the pan. Sear well for 30 seconds on one side. With a spatula turn onto the other side, and sear for another 30 seconds. Remove from the pan immediately and set aside.

For the rösti potatoes:
4 large russet potatoes
salt, ground black pepper
canola oil

Cook the potatoes with the skin on until soft. Cool, preferably overnight, and let them dry out. Peel the potatoes after they are well cooled down, and grate them coarsely (using the largest holes of a hand grater). Heat the canola oil in a non-stick pan, and add the grated potatoes. Press together from all sides, and flatten the top. Season with salt and pepper, and fry gently until golden brown. Use a plate to turn the potatoes upside down, or flip them if you are a pro. Season this side with salt and pepper as well, and fry until golden brown. 

Just for fun, watch this video on rösti potatoes. 

For the beets:
seasonal heirloom beets (golden, chioggia or purple)
50 ml (1/4 cup) white balsamic vinegar
50 ml (1/4 cup) canola or grapeseed oil
2 shallots, finely chopped
salt, pepper
chives or cilantro

Cook the beets with the skin on until soft. Peel and cut into wedges. Season with salt and ground pepper. Add the shallots, drizzle the balsamic vinegar over the beets and toss well. Add the oil and mix gently.

Presentation:

Place the rösti on a plate. With a very sharp knife cut the salmon in 1 cm thick slices, and place them next or on top of the rösti. Use the marinated beets as a garnish. Lightly drizzle some hoisin onto the salmon, and add a few drops of wasabi mayonnaise. Add some finely chopped chives or cilantro to finish the dish.

Rösti potatoes with smoked salmon and caviar

By Chef Chris Aerni, exclusively for [EDIT] + ACFFA

A dish created by the availability of some of the best artisanal seafood products of southwestern New Brunswick

Serves 4

4 large russet potatoes
salt and ground pepper, to season
4 tablespoons canola oil
3 tablespoons sour cream
½ ounce caviar
4 to 5 slices smoked salmon
chives, fresh and finely cut

Cook the potatoes with the skin on until soft. Cool, preferably overnight, and let them dry out. Peel the potatoes after they are well cooled down, and grate them coarsely (using the largest holes of a hand grater). Heat the canola oil in a non-stick pan, and add the grated potatoes. Press together from all sides, and flatten the top. Season with salt and pepper, and fry gently until golden brown. Use a plate to turn the potatoes upside down, or flip them if you are a pro. Season this side with salt and pepper as well, and fry until golden brown. 

Slide the rösti onto a plate, and lay the slices of smoked salmon side by each over it. Spoon the sour cream onto the centre of the smoked salmon. Garnish the sour cream with caviar, and sprinkle the chives over the whole dish.

Healthy Meal Choice

Atlantic salmon is one of the healthiest foods in the world.  It’s high in protein, low in saturated fat and loaded with vitamin D and E.  Eating farmed salmon can help prevent heart disease, lower cholesterol and blood pressure, boost your brain function and reduce the risk of cancer, stroke, depression, Alzheimer’s disease, arthritis, Crohn’s disease and asthma.

Naturally Delicious

With its melt-in-your mouth texture and delicate flavours, Atlantic salmon is one of the world’s most popular foods.  It’s delicious, nutritious and enjoyed around the world.  Grown in the cold, clean waters of Canada’s North Atlantic Ocean, this fish is known for its unparalleled quality and freshness. 

Salmon – a healthy food choice

Salmon is one of nature’s healthiest foods that you can eat.  A great source of an easily digestible protein with far less saturated fat than an equal serving of any other meat or poultry.