wild salmon

Have you ever tried wild salmon? We got a whole wild sockeye salmon from Copper River.

We find the wild kind much leaner and is deeper red in colour than its farmed counterpart.

Grilled simply and topped with a citrus ginger marmalade. Served with quinoa red and brown rice and on a bed of arugula topped with toasted pumpkin and sunflower seeds.

choppin' broccolini

Australian broccolini is delicious just blanched and lightly seasoned on its own . Or try it in a stir-fry with your favourite meat or seafood. We find the flavour milder than regular broccoli and the kids like that the stem is tender too.

Shrimp and Broccolini Stir-fry
serves 4 as a side dish

Ingredients:
1 lbs shrimp, shelled and de-veined
1 tbsp cornstarch
1 tbsp canola oil
2 cloves garlic, minced
2 shallot, chopped

1 bunch broccolini, cut in half

coarse salt

Sauce:
1 tsp corn starch
1 tsp sugar
1 tbsp low sodium soy sauce
1 tbsp oyster sauce
2 tbsp water

Method:
1. Combine all the ingredients for the sauce and set aside.

2. Marinate shrimp with cornstarch and salt.

3. Bring a pot of salted water to boil and blanch broccolini for 1 minute. Drain and set aside.

4. Heat oil in a wok or large saute pan on medium high. Add shallots and garlic and cook for 1 minute. Add shrimp and cook a minute on each side or until they turn opaque. Add broccolini and sauce, stir until bubbly. Serve with steamed rice.