P: (306) 543-2665
2171-B Lorne Street
Regina SK
S4P 2M6

P: (306) 543-2665 2171-B Lorne Street Regina SK S4P 2M6


Poached Salmon w/ Dill-Yogurt Sauce

Yield:  4 servings

For the Yogurt Sauce:

  1. In a large saucepan, combine 1 quart (1L) cold water with lemon juice, leek or onion, celery, fennel (if using), thyme and/or dill, bay leaf, and a large pinch of salt.
  2. Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
  3. Meanwhile, for the Yogurt Sauce: In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Season with salt and pepper.
  4. Serve salmon while warm, spooning yogurt sauce on top, or let it cool to room temperature before serving. You can also chill the salmon and yogurt sauce before serving.


Cajun Shrimp Alfredo

Yield:  4 servings

  1. Cook the pasta according to the package directions in a large pot of boiling water. Drain.
  2. Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
  3. In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant.
  4. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
  5. Slowly whisk in the milk, stirring until it is incorporated and smooth.
  6. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
  7. Toss together the pasta and alfredo sauce and serve with the cajun shrimp on top. Garnish with parsley and additional parmesan if desired.



Honey Garlic Glazed Salmon

Yield:  4 servings



  • 4 (6 oz each) salmon filets
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (or regular paprika)
  • 1/4 tsp blackening seasoning (optional)


  • 3 Tbsp butter
  • 2 tsp olive oil
  • 6 cloves garlic minced
  • 1/2 cup honey
  • 3 Tbsp water
  • 3 Tbsp soy sauce
  • 1 Tbsp sriracha sauce
  • 2 Tbsp lemon juice
  1. Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
  2. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
  3. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
  4. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
  5. Garnish with minced parsley if desired.


Feta Tomato-Basil Fish

Yield:  4 servings

  1. In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.


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