In conjunction with Seafood Month and the 9th annual B.C. Shellfish and Seafood Festival, that will be held in Comox Valley on Vancouver Island, between June 12 and June 21, Coast Fresh brings you a month of seafood recipes created by Vancouver food blogger Samantha Mcleod. Seafood, farmed or wild, provides an abundance of beneficial nutrients when eaten on a regular basis. The following recipes make enough for four servings.

Prawns in white wine

Ingredients:
• 1 teaspoon brown butter
• 1 tablespoon olive oil
• 1 tablespoon finely chopped onions
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely diced jalapenos
• 1 cup diced tomatoes
• 2 cups white wine
• 12 large prawns, raw and in shell
• ½ cup roughly chopped cilantro
• I small baguette

Method:
1. Heat brown butter and olive oil in a medium saucepan over low heat.
2. Add the onions and cook until soft.
3. Add the garlic and cook for an additional 2 minutes.
4. Now add the jalapenos and tomatoes, stir well and continue to cook gently.
6. Pour the two cups of wine into the pan and bring to a simmer. Continue cooking until the liquid is reduced by half the amount.
6. Add the prawns, cook for 1 minute, remove from heat and let it rest for 2 minutes.
7. Pour into a bowl and top with the chopped cilantro. Serve with baguette.

Pan Fried Salmon with Quinoa Salad
 
Quinoa Salad

ingredients:
• 2 cups cooked quinoa
• 1 cup diced apples
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup coarsely chopped roasted pecans
• 1 tablespoon dried cherries
• 1 tablespoon extra virgin olive oil

Method:
1. In a large salad bowl toss the first six ingredients together, drizzle with the extra virgin olive oil, cover and place in the refrigerator until ready to serve.

Pan-fried Salmon

Ingredients:
• 4 pieces 5-ounces (140 grams each) salmon fillet
• 1 whole lemon cut into two halves
• 2 tablespoons olive oil, divided into halves
• 1 teaspoon course sea salt, divided into halves
• 1 tablespoon course ground black pepper, divided into halves
• 2 tablespoons smoked Spanish paprika, divided into halves

Method:
1. Take one part of the cut lemon and rub onto the skins of the salmon, set aside.
2. On a flat plate, drizzle the olive oil and scatter half of the divided sea salt, black pepper, and smoked paprika.
3. Place the salmon pieces, skin-side down, onto the plate and drizzle with the remaining olive oil. Sprinkle the remaining salt, pepper, and smoked Spanish paprika.
4. In a large fry pan on medium heat, add the salmon pieces flesh-sides down and sear for 2 minutes.
5. Flip to skin-sides down and continue to cook for 3 minutes.
6. Remove the pan from the heat and squeeze the remaining lemon over the salmon.