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White Fish Rub Halibut with Quinoa Salad


Balsamic-Glazed Salmon Fillets

Makes 6 servings

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup Sicilian Lemon White Balsamic Vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Panko Crusted Halibut with Orange Sauce
½ lb Halibut fillet, skinless
½ c Panko breadcrumbs
1 teaspoon Herbs de Provence
2 tablespoons extra virgin olive oil, divided   **Try our Herb de Provence Olive Oil or Blood Orange Olive Oil to accent either flavours**
Mix Panko crumbs and Herbs de Provence in a large bowl.
Place 1 tablespoon olive oil in another bowl.  Dredge fish in oil then the crumbs, repeat and press crumbs into the fish. Drizzle a little oil over the top.
Place baking sheet in a pre-heated 400 degree oven for ten minutes.  (Pre-heating the pan will result a crispy bottom layer).  Remove baking sheet from the oven; add a little oil on the spot where you will place the fish.  Return pan back into the oven immediately and cook for 12-15 minutes depending on the thickness of your fillet. (Mine was 1 ½ inch and it took 15 minutes).
Prepare sauce:
½ cup chicken broth
1 ¼ cup orange juice
1 teaspoon orange zest
2 tablespoons cornstarch
½ cup water
Cook in a small sauce pan over medium-low heat the chicken broth, orange juice and orange zest for 10 minutes.  Prepare slurry of cornstarch and water (well dissolved) and add to hot orange juice mixture and whisk in as it thickens the sauce.  Remove from heat.
Serve fish with orange sauce over and around the fish.
Serving size: 2