How many times have you stood in your kitchen, searching through the last bits in your cupboard and fridge, trying to piece together something that could become a nice, homemade dinner? Whether it’s because I hadn’t been grocery shopping in a month (hi, this happens when you travel all the time), or had a negative balance in my bank account (interning in New York City wasn’t exactly lucrative), I can definitely say that I’ve been in that situation before, and definitely more than one once.
Even now, I always like to have a certain amount of key canned goods that are always in my cupboards that I can call upon in an emergency, whether it’s a can of chickpeas to whip up my popular homemade hummus, or a can of quality fish to create anything from a sandwich or salad to a pasta that can feed a crowd.
Quality is definitely important to me, especially when it comes to canned foods. I was intrigued by the new Clover Leaf Wild Selections products, and happily accepted an invite to join them for lunch at Cafe Belong in Toronto and learn more about their latest initiative.
Incredibly, Clover Leaf has recently announced their unique traceability program that will enable Canadians to trace Clover Leaf tuna and salmon products from the ocean to their plates. So, if you, like me, have ever wondered about where your fish came from (especially when buying canned), “Trace My Catch” is designed to provide consumers with an unprecedented level of transparency around the company’s sourcing and production passes.
I was such a fan of the quality of the fish, and the 2 delicious recipes by Chef Brad Long that he created using Clover Leaf Wild Selections Sockeye Salmon and Light Tuna that I was compelled to share them with you all. See below for the full recipes!
CLOVER LEAF WILD SELECTIONS SOCKEYE SALMON CHERUBS
YIELDS: 4 – 8 ‘CHERUBS,’ DEPENDING ON YOUR HAND SIZE
• 1 can Wild Selections Sockeye Salmon, skinless, boneless or 1 can Wild Selections Pink Salmon,
SAUCE & GARNISH:
• 1 cup full-fat or Greek-style yogurt • 2 tablespoons maple syrup
• Pinch of salt
Canola oil and pan for shallow frying
• 1 small red onion or shallot, nely diced
• 1 medium white potato, peeled, boiled, and roughly grated or rice • 1 tablespoon mayonnaise
• 1 egg
Combine all of the Cherub ingredients aggressively until well blended. Divide into equal portions.
Heat a deep fryer, or a pan with an inch of oil, to 350 F.
Take each portion and roll between the palms of your hands. The blobs of batter will be sticky and begin to look ‘spikey’ as you shape them into either balls or oblongs. As each ball is shaped, very carefully let it fall into the hot oil, being careful not to splash or get it on your ngers. Using a slotted spoon or spider, remove the Cherubs from the oil when they begin to brown but are still showing pink through the crust. Drain on a rack or paper towel.
In a small bowl, combine the yogurt, maple syrup, and salt. Serve each Cherub in a puddle of maple yogurt.
CLOVER LEAF WILD SELECTIONS BIG CITY, BRIGHT LIGHT TUNA SALAD
YIELDS: 2 MAIN COURSE SALADS OR 4 TO 6 APPETIZER SALADS INGREDIENTS:
• 1 can Wild Selections in Light Tuna, solid in water or 1 can Wild Selections White Tuna, solid in water • 2 cups (or more depending on your preference) mixed micro greens or small leaf salad mix • 1 small red onion, shaved
• 1 apple or pear, cored and thinly sliced
• 1?4 cup unsalted toasted pumpkin seeds or roasted almonds • 3 white, red or purple sweet potatoes
• 1?2 – 1 ounce cider vinegar
• 2 – 3 ounces extra virgin olive oil
• Salt to taste
Place the sweet potatoes on a rimmed baking sheet or shallow baking dish. Bake in an oven heated to 375 F for approximately 45 minutes, longer if the potatoes have a girth bigger than 2 inches across. Remove from the oven when they are soft, cooked all the way through, and the skins are loose. Allow to cool to room temperature and then peel the skins off completely. Cut the cooked sweet potatoes widthwise into fat medallions – 1?2 inch to 3?4 inch thick. Toss in a bit of the olive oil and sprinkle with salt.
Micro greens are available in grocery stores in various blends. They aren’t the same as sprouts – they are the full, rst small growing leaves of a vegetable or herb, things like: broccoli, cabbage, amaranth, beets, coriander, basil, mustards, etc. They are intensely nutritious and more avourful than lettuces, but you can easily substitute any leafy green.
Put your choice of greens in a bowl, add can of Wild Selections Light Tuna or Wild Selections White tuna, the onions, apple, and your choice of seeds or nuts. Drizzle with olive oil, toss together, and then add a half ounce or more of cider vinegar, salt, mix, and taste. Toss and adjust the vinegar and salt until balanced to your taste.
Arrange the large medallions of sweet potato in Stonehenge ring in the centre of each plate and pile small tossed bundles of the salad in the middle, allowing the potato to prop up the sides and give height to the salad.
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