Tuna Pasta with Capers
This pasta is quick, light, and endlessly forgiving — exactly the kind of dish that shows up on the table when Canadian summers run hot and the last thing you want is to fuss in the kitchen. It was always a kids’ favourite in our house: bright with tomato, salty with olives and capers, and just enough tuna to make it hearty. Best of all, it tastes just as good cold the next day, ready to be packed into a picnic basket or served on the back deck in the evening sun.
Famous Lobster & Prawn Roll
Few dishes feel more Canadian than a lobster roll — sweet shellfish tucked into a soft bun with just enough dressing to let the seafood shine. In Atlantic Canada, lobster rolls are a summer staple, found at seaside shacks, fairs, and family gatherings. Prawns make this version more affordable but no less satisfying. For a Newfoundland twist, some families serve it on a warm, pan-fried touton instead of a bun — rustic, hearty, and uniquely East Coast.
Tuna or Salmon Burger
Fish burgers are a West Coast classic — fresh, hearty, and full of the flavours of the sea. In Canada, tuna and salmon both play starring roles, whether seared and served rare in Victoria or grilled over cedar planks on the BC coast. These burgers balance smoky bacon, crisp lettuce, and juicy tomato with a bright pickle–caper mayo, all tucked into a soft homemade bun. It’s a dish that captures the casual, coastal spirit of Canadian summers.
Cajun Spiced Fish and Rice
Cajun spice may have its roots in Louisiana, but it feels at home in Canada, where our waters offer an incredible variety of fish. From Ontario’s pickerel and lake trout to mackerel and cod along the East Coast, Canadian cooking has always been about celebrating the full catch — not just the prized fillets. This dish is about resourcefulness and respect: turning everyday fish into something soulful with bold spice, fluffy rice, and a squeeze of lemon. It’s a flavour that bridges southern heat with northern waters.
Salmon with Hollandaise
Hollandaise is one of France’s great mother sauces, but in French Canada it took on a life of its own, brought over by settlers and adapted to local ingredients. In Québec kitchens, French refinement met Canadian staples — salmon from the St. Lawrence, potatoes from the fields, and seasonal vegetables from small farms. This dish captures that blend: roasted salmon, buttery fondant potatoes, crisp broccoli, and a silky hollandaise. Rustic yet refined, it reflects how French culinary traditions shaped Canada’s food story.
Salmon with Soba Noodles
Salmon and noodles may feel like a restaurant dish, but it’s one of those meals that’s quick, nourishing, and easy to adapt at home. Tender Canadian salmon or trout, crisp bok choy, and silky noodles come together with a soy-ginger sauce that’s savoury, sharp, and comforting. It’s the kind of dish that feels just as right for a weeknight dinner as it does for sharing with friends — simple, elegant, and deeply satisfying.
Cedar-Planked Salmon
Cedar-planked salmon is a classic Canadian preparation with roots in Indigenous cooking traditions, where fish was smoked over fragrant cedar wood. Today, it remains a beloved West Coast dish — the cedar imparts a gentle smokiness while keeping the salmon moist and tender. The drizzle of maple syrup adds a touch of Canadian sweetness, balancing the rich, buttery fish.
White Fish with Beurre Blanc
In Quebec’s kitchens and bistros, French elegance meets Canadian staples. Beurre blanc, a butter sauce born in France’s Loire Valley, crossed the Atlantic with settlers and found new life alongside local fish and potatoes. Here, Atlantic cod, hake, or sole are paired with creamy Quebec-grown potatoes and finished with a silky caper beurre blanc. It’s rustic yet refined — the kind of dish that reminds us how French technique transformed humble Canadian ingredients into something extraordinary.
From Hawaii to Canada — Poke Bowl
Poke began in Hawaii as a fisherman’s snack: fresh cubes of raw fish, lightly seasoned and eaten straight from the catch. Today, it has become a vibrant, layered bowl of rice, seafood, and colourful toppings. In Canada, especially along the West Coast, poke found its home through sashimi-grade tuna from BC waters and the influence of Japanese food culture. What began as island simplicity is now a Canadian favourite — fresh, modern, and deeply multicultural.
Smoked Salmon Rösti
This dish takes me back to Toronto, where I first tried it at Mövenpick — a simple plate that felt both elegant and comforting. Crisp golden rösti topped with silky smoked salmon, a spoonful of cream cheese, and a perfectly poached egg turns humble ingredients into something restaurant-worthy. It’s the kind of dish that works at brunch, a holiday breakfast, or even as a light supper.