Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell and Valerie Howes will open your mind to a vast array of fish and shellfish that you might not have considered before. Here, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood deliver. 

This cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. Have no fear, you don't need to live in the Pacific Northwest to enjoy the recipes in this cookbook. Lure is a stunning cookbook with a retro look that shares modern and innovative recipes for today's seafood lover.

You'll find tacos, fish burgers, chowders, and sandwiches the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter. Recipes such as Dungeness crab and white cheddar mac 'n' cheese, Mussels in creamy, spicy seaweed broth, and Shrimp risotto with golden corn, white cheddar, and chili oil - will delight cooks of all levels. The author even includes some desserts - (Sea)weed brownies and Dulse, dark chocolate, and cranberry power cookies will stretch your baking muscles. (Who says I have no self-control? I had to stop myself from writing baking mussels and I did, almost.)

Special thanks to the publisher, Figure.1, for sharing a recipe with us today and for providing two copies of this book in our contest below open to US and Canadian EYB members.

Salmon with sauce vierge

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One of my fondest childhood memories is baking a whole salmon that my dad and I had caught just outside of our house on the shore in Sydney, B.C. There's just something so satisfyingly primal about cooking a whole fish-head to tail-especially when you've caught it yourself. But even if you've picked it up from the store, when you present a whole fish, or even a whole fish fillet, at the table, it's the kind of dramatic gesture that guests love. For this party-ready dish, I keep the preparation simple and let the sauce vierge do the talking. Uncooked and loaded with herbs, this classic French sauce is brighter than the usual creamy sauces we associate with French cuisine. It's a stunner with salmon but is delicious with tuna, too.

 

Sauce vierge
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Ingredients

  • 4 Roma tomatoes, seeded and diced (about 3 cups)
  • 1 large shallot, finely chopped (about ¼ cup)
  • ½ cup chopped flat-leaf parsley
  • ½ cup chopped fresh chives
  • 3 tbsp chopped fresh tarragon
  • ½ cup extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • Sea salt and coarsely ground black pepper

Method

Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes.

Salmon
 Ingredients

  • 1 (2 to 3 lb) any salmon fillet
  • Olive oil, for brushing the salmon and for drizzling
  • Sea salt and coarsely ground black pepper
  • ½ lemon

Method

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Brush the skin with olive oil and season both sides with salt and pepper.

2. Place the salmon skin side down onto the prepared baking sheet. Add the lemon cut side up beside the salmon, and bake for about 20 minutes, depending on the thickness of fish. An instant-read thermometer inserted in the thickest part should read 120°F to 125°F. Set aside to rest for 2 to 3 minutes.

3. Add a few generous spoonfuls of sauce vierge on top, drizzle with olive oil, and serve with the charred lemon.

Chef's note: Alternatively, preheat the grill and cook on the grate skin side down. (The bbq acts like an "oven" with the lid closed so you cook the fish evenly.)

Excerpted from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes.

The publisher is offering two copies of this book to EYB Members in the US and Canada (one winner for each country). One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 5th, 2018.