In conjunction with Seafood Month and the 9th annual B.C. Shellfish and Seafood Festival, that will be held in Comox Valley on Vancouver Island, between June 12 and June 21, Coast Fresh brings you a month of seafood recipes created by Province food blogger Samantha McLeod. Seafood, farmed or wild, provides an abundance of beneficial nutrients when eaten on a regular basis. The following recipes make enough for four servings.

Salmon Caesar Salad with Parmesan Tuiles

Ingredients:
• 1 salmon fillet (about 5 ounces) cut into ¼ inch cubes
• 1 wedge of a lemon
• Sea salt and cracked black pepper to taste
• 1 teaspoon olive oil
• 4 tablespoons grated Parmesan cheese
• ¼ cup creamy Caesar salad dressing
• 4 large romaine leaves
• 1 slice toasted bread, cut into four points (or fingers)
• 4 thin slices of red onions

Method:
1. Preheat the oven to 400 degrees Celsius.
2. Squeeze the lemon onto the salmon cubes, sprinkle salt and pepper and olive oil and toss to coat. Place in the preheated oven and bake for 6 minutes.
3. Place four cookie-sized rounds of grated Parmesan cheese onto a baking dish (leave room for it to spread out to form tuiles) and bake for 5 minutes. Remove carefully and drape over a rolling pin to cool.
4. Using a pastry brush, paint each leaf with Caesar dressing, divide the salmon equally onto each of the four leaves, top with 1 Parmesan tuile, 1 toast point, and one slice of the red onion. Serve immediately.

Clams in Cream Sauce and Spaghetti

Ingredients:
• 1 pound fresh clams, scrubbed and placed in cold tap water for twenty minutes prior to cooking.
• 340 grams of spaghetti, cooked and drained
• 1 tablespoon minced garlic
• 4 slices finely diced bacon
• 1/4 teaspoon course black pepper
• 1 teaspoon olive oil
• 1 cup whip cream
• 1 cup chicken broth
• 1 ounce crumbled Parmesan

Method:
1. In a large pan on medium heat, add the oil and bacon pieces and cook until crispy. Add the minced garlic and fry quickly (do not allow the garlic to turn brown).
2. Pour the whip cream and chicken broth into the pan and bring to a simmer. Continue cooking until the broth has reduced to one cup.
3. Add the clams and cover with a heavy lid, simmer for 5 minutes. Remove from heat and discard any unopened clams.
4. Toss the spaghetti with the clams and sauce, portion into 4 pasta bowls, sprinkle with crumbled Parmesan and serve immediately.