1 Ble RT oe oe ee be at HSBC €a> Good luck to all the Sabnou — Come Gack aext year! HSBC Bank Canada 1577 Lonsdale Ave., North Vancouver Ph: 903-7000 3131 Edgemont Boulevard, North Vancouver Ph: 980-6388 1578 Marine Drive, West Vancouver Ph: 922-3311 LOCAL CRISIS CENTRE IMPACTS COMMUNITY! Squamish Nation Crisis Centre opened in September 1999. The centre provides training for committed individuals to assist people in crisis. We are looking for volunteers to join our rapidly grow- ing team. Volunteers at the centre report satistic- tion, knov-ing they are contributing to healing in the community. The centre is currently secking car- ing and dedicated individuals, who want to make a difference. For more info about becoming a volunteer, please call Janice @ 904-1253 FOR (604) 691-6936 Fax (604) 691-6960 the SALMON HOUSE cldergrilled fresh: teafpad Proudly Supporting the Cote Festival & Saluou Enhancement Programe 926-3212 A Weyerhaeuser The future is growing~ We are proud to support the Coho Festival Sth Floor 925 W. Georgia St. Vancouver, B.C. VOC 3L2 Wwe. Weyerhacuser.com . 4 Satefetee ae oils SOE teeny 30 - North Shore News - Wednesday, September 6. 2000 oalmon versatile Buying salon Fresh salmon is easy to recognize. The s should be bright and clear, the gills reddish, the skin moist and the scales shiny and firmly adhered. Watch for flesh that’s firm and moist without being watery. Fresh salmon flesh will give stightly when you press it with a finger, then spring back into shape. Fresh saimon always smells clean, and sweet — never fishy, Storing salmon When you get home from the market, unwrap your fresh salmon, rinse gently and pat dry. Put two or three slices of jemon on top of the fish and wrap tightly ~. with cling-film. Store on the bottom shelf of the refrigerator for up to nwo days. Freezing salmon . The 'trick to freezing salmon is keep- ing the moisture in and the air out. For, steaks and fillets, immerse in cold water in a heavy: -duty freezer bag or other. con- tainer (milk cartons are fine) and seal.” Tightly wrap whole fish in. moisture- © proof plastic or foil and squeeze our the air. Properly Wrapped salmon’ will keep ~ wellina home fi freezer for 2-4 months. ° os Cooking s salmon Aa ee oe Pe a ed Ie’s a snap when you know the basic tules. Salmon is fast food, cook itat a high heat for a short time. Follow the simple 10-minute cule, First, measure the thick- est part of the salmon (and its stuffing, if included). For each inch cook over high heat: 10 minutes if fresh or fully thawed; 10-12 minutes if pardy thawed; 20 minutes if solidly frozen. If foil-wrapped or in sauce, add five minutes ro the total cooking time. If microwaving, see your manual. The secret is do not ov ercouk. Before the timer goes, use the touch test. Press salmon with a fork at its thick- est part. I's cooked when it separates into moist sections when prodded and its flesh is opaque. Adjust cooking time accord- ingly. Pertectly cooked salmon is moist — not dried out. THAI-STYLE SALMON IN RED CURRY 1% Ib. salmos fillet, skin on, cut on the bias into 4” thick slices 1 Thsp. vegetable cil 1 Tosp. chopped shallots or onions 1 Japanese eggplant, halved length- wise, thea cut into 4” slices 2 Tbsp. red curry paste* 2 tsp. minced fresh ginger 3 can coconut milk* 2 Tbsp. fish sauce (nam ple)*, or to * taste 1 Thsp. sugar, or to taste 1 red or yellow sweet pepper, julienned - 4 kaffir lime leaves,* very thinly sliced & -10.-Thai basil. leaves,* - coarsely 0 a large heavy skillet or wok over medium-high heat. until’ hot. Add oil, shallots and eggplant and stir-fry until golden, about two minutes. Remove and set aside. Add curry paste, ginger and coconut milk to skillet, stir and bring to a boil for one minute. Season with fish sauce and sugar. : Reduce heat to medium, add peppers, cover and simmer for Qve minutes or until peppers are tender. Add salmon and cook for three to four minutes or until salmon just flakes when pressed with a fork, Be careful not to overcook. Add kaffir lime leaves and Thai basil and gently stir to mix well. Serve immediately with steamed rice or cooked rice noodles. Serves four. * Available at Asian markets or the spe- cialty food section of most large super- markets, Substitute zest of a lime for kaf- tir lime leaves if necessary. CHILI GRILLED SALMON WITH MANGO SALSA 1% Ib. salmon fillet, skin on 2 Thsp. chili oil (or substitute 2 Tbsp. olive oil plus hot pepper sauce to taste) 2 Thsp. lime juice 2 Tbsp. finely chopped cilantro 1 Tbsp. grated fresh ginger 2 garlic cloves, minced Preheat barbecue to medium- high oa and oil the grill. : Mix together all ingredients. except salmon in a small bowl. Reserve 1 Tbsp: : of this mixture to season the salsa (see’ below). Sinear remaining mixture over. the flesh side of the salmon. *. Sear salmon, flesh side down for three minutes, turn over, cover grill and cook another seven to 10 minutes until salmon just flakes when pressed with a. for Alternatively, place salmon on. grill ski side down and cook, covered, for, 10 min: “utes. - Fresh mango salsa: - Combine, just before arviie 1 toma to, diced; 1 mango, pecled and diced; % cup chopped green onion; 2. Tbsp. _ chopped .. cilantro; -1- Tbsp. reserved chili oil mixture (see above); salt ‘and freshiy ground pepper to taste. _ cz recipes by Stephen Wong: and’ Rag Avnet, from. the BC » Salmon 1 Marketing : Conncil. 7 WHETHER you catch it yourself or bring | it home from ‘the supermarket, once e you" ve-f : ‘salmon there a area a multitude. of delicious recipes to choose from. aoe oe “Or contact us at: Coho Festival Society of the North Shore