These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Featured Recipes

I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.

Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo

This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.

Devilled Deep Fried Eggs

This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.

Squash Soup with Wild Mushrooms

Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.

Apple pie with cheddar crust

The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).

Pork with White Beans and Bitter Greens

When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.

August 06, 2018

Spicy Poached Salmon

August 06, 2018/ Lucy Waverman

Ingredients

4 cups water
2 tablespoons Asian chili sauce
1 lemon, sliced in 6 pieces
1 cup onion, sliced
2 tablespoons sugar
3 tablespoons fish sauce
4 8-ounce (250-gram) salmon fillets

Method

Combine water, Asian chili sauce, lemon slices, onions, sugar and fish sauce in a skillet over high heat. Bring to boil, reduce heat to medium-low and simmer for 5 minutes or until poaching liquid is flavourful. Bring to boil and add salmon, skin-side down.

Reduce heat to low, spoon a few ladlefuls of liquid over the top of the salmon, cover skillet and poach for 5 minutes.

Remove from heat, uncover and let salmon cool completely in liquid. Remove skin before serving.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Spicy Poached Salmon

Ingredients

Method