Recipe Ideas

Simply West Coast makes it easy to cook like a gourmet, right in your own kitchen. Roll-over the icons in the chart below for ideas on pairing our sauces and marinades with the best seafood matches and more.

Have you experimented with Simply West Coast sauces and want to share the result? and we will include it on our saucy blog for others to discover.

		Classic Tartar Sauce Spread sauce over your favourite fish or a fillet of halibut and bake until it flakes apart with a fork. Squeeze fresh lime juice over before serving			Classic Tartar Sauce Panfry oysters and serve with the sauce. Add a shot of hot sauce to spice it up a bit. An ice cold glass of sangria makes them taste even better.	Classic Tartar Sauce Serve cakes on top of a fresh red chard leaf and on a long narrow plate. Dollop tartar sauce on fish cakes.	Classic Tartar Sauce Add 1 tsp tarragon to every 1 Tbsp sauce served. Serve sauce with roast beef or grilled chicken. Enjoy with a glass of pinot grigio.	Classic Tartar Sauce Slather tartar sauce on toasted bun. Create a delicious, creamy, grilled fish sandwich.			Classic Tartar Sauce Try it as a tasty dip for french fries or fresh, uncooked vegetables.
	Sun-Soaked Ceviche Marinade Use as a succulent salmon marinade. Let sit for 1 hour, then bake or grill.	Sun-Soaked Ceviche Marinade Pour onto your favourite raw fish. Fish is "cooked" when meat is opaque. Chop and serve in a chilled martini glass and garnish with slices of avocado.	Sun-Soaked Ceviche Marinade Combine 1lb of shellfish with 1 cup of marinade. Let mixture sit in the fridge for 1 to 4 hours. Ceviche is "cooked" when meat is opaque. Add diced avocado for a rich, indulgent taste.	Sun-Soaked Ceviche Marinade Crab ceviche makes a great starter for a luncheon or dinner party. Serve guests the ceviche in a beautiful shot glass for a memorable presentation.	Sun-Soaked Ceviche Marinade Pour the ceviche marinade onto a baking sheet and freeze. Break it up into pieces and sprinkle on top of fresh shucked oysters. Delicious served with a glass of champagne.		Sun-Soaked Ceviche Marinade Use as a marinade to add a spicy zing to any red meat or chicken dish.		Sun-Soaked Ceviche Marinade Create a fresh, spicy salad with cooked prawns marinated in the ceviche. Toss with greens and avocado.		Sun-Soaked Ceviche Marinade Whisk 1 cup sour cream with 1 cup of ceviche marinade. Serve with tortilla chips and an ice cold beer.
			Swingin' Cocktail Sauce Whisk 1 Tbsp of mayonnaise with 1 Tbsp cocktail sauce for a creamier dipping sauce.	Swingin' Cocktail Sauce Throw in some freshly grated horseradish for a bolder flavor.	Swingin' Cocktail Sauce Dollop on fresh shucked oysters.	Swingin' Cocktail Sauce Delicious as a sauce with fish cakes and an ice cold glass of pinot gris.	Swingin' Cocktail Sauce Add sauce to a red wine reduction with garlic and meat drippings. Drizzle on prime rib for bold flavour. Serve with a glass of cabernet sauvignon.	Swingin' Cocktail Sauce Jazz up your favourite beef or seafood sandwich. Great combined with mayonnaise, fresh tomatoes and parsley.			Swingin' Cocktail Sauce Beautiful and delicious on shrimp canapes.
	Rustic Soya Maple Glaze Pour glaze on top of hot grilled salmon. Serve with fresh steamed vegetables.	Rustic Soya Maple Glaze Slowly brush fish with glaze while baking or grilling.	Rustic Soya Maple Glaze Grill prawn or scallop skewers, dunk in sauce and serve.	Rustic Soya Maple Glaze Create an asian-inspired salad with green onions and shredded carrots. Top with chilled, cooked crab and finish with glaze.			Rustic Soya Maple Glaze Whisk 1 Tbsp glaze with 1 tsp mayonnaise and slather onto barbequed chicken or beef.	Rustic Soya Maple Glaze Pile baked garlic and ginger on an open-faced chicken or fish sandwich with toasted bread. Drizzle glaze on top.		Rustic Soya Maple Glaze Use as a stir fry sauce with any of your favourite vegetables and meat or fish. Try mixing it up with a little Lemon Champagne Vinaigrette too.	Rustic Soya Maple Glaze Slow bake ribs - glaze - and feast!
	Lemon Champagne Vinaigrette Fantastic for creating a light salmon salad, or sandwich. Add mayonnaise to vinaigrette and mix in salmon and fresh parsley.	Lemon Champagne Vinaigrette Mix fresh dill with 1/2 cup of vinaigrette and coat Sablefish. Bake in casserole dish, covered with tinfoil. Makes a yummy caramelized meal.	Lemon Champagne Vinaigrette Add fresh or dried oregano to vinaigrette and marinate prawns or scallops for a tasty seafood souvlaki. Serve with shots of ouzo.		Lemon Champagne Vinaigrette Use as a mignonette on freshly shucked oysters. Don't forget the ice cold champagne.	Lemon Champagne Vinaigrette Pan fry some fish cakes and lightly drizzle with champagne vinaigrette.	Lemon Champagne Vinaigrette Toss in 1 Tbsp oregano to 1/2 cup vinaigrette. Make a chicken, beef or lamb skewer. Marinate for 20 minutes to 1 hour. Grill or barbeque.		Lemon Champagne Vinaigrette Generously drizzle dressing over fresh green salad, stacked with plump cooked shrimp or crab, tomatoes, avocados and cucumbers.		Lemon Champagne Vinaigrette Toss with couscous for a unique and light fare. Add shot of tamari or soya sauce to create a new flavour.
	Modest Miso Vinaigrette Cover fresh or frozen salmon and marinate in the fridge for 1 hour. For a bolder flavour, marinate overnight. Grill. Finish with toasted sesame seeds.	Modest Miso Vinaigrette Marinate your favourite white fish for 1 hour and bake.	Modest Miso Vinaigrette Delicious as a dipping sauce with pan fried Digby scallops. Or place cooked scallops on your best plate, swirl miso on top. Let guests dig in!				Modest Miso Vinaigrette For a simply delicious meal marinate chicken or beef for 1 hour and bake or grill. Serve with veggies on a bed of wild rice.		Modest Miso Vinaigrette Toss with wild greens and cooled cooked noodles for a perfect summer salad.	Modest Miso Vinaigrette Stir fry with scallops, prawns, whitefish, beef or chicken.
	Fishmonger's Marinade Generously pour marinade over salmon steaks or filet and let sit covered, in a fridge for up to 60 minutes. Bake, broil or BBQ.	Fishmonger's Marinade Marinate your favourite white fish for 20-60 minutes. Bake, broil or BBQ.	Fishmonger's Marinade A smooth marinade for scallops. Assemble onto skewers and BBQ on a warm summer's night. Pinot Grigio anyone?				Fishmonger's Marinade Marinate boneless, skinless chicken breasts for 1-3 hours in the fridge. Bake in the oven. Let cool and slice for a tasty sandwich.			Fishmonger's Marinade Use as a sauce for stir fries. Sauté veggies and meat, add marinade and cook until marinade reduces and caramelizes.	Fishmonger's Marinade For intense flavour, rub ginger on pork loin, grill and serve with a generous drizzle of Fishmongers' reduction. (Heat 1-1/2 cups marinade and boil for 1-2 minutes to thicken and darken.)
	Sassy Sesame Sauce Pour marinade over fresh, wild salmon in a casserole dish. Marinate for 20 - 60 minutes. Bake or grill.	Sassy Sesame Sauce As a delicate marinade – soak fish for 20 minutes and then bake. Or heat gently and serve with baked and breaded halibut or cod.		Sassy Sesame Sauce Use as a dipping sauce with fresh cooked crab for an amazing feast.			Sassy Sesame Sauce Use as a tasty side sauce with grilled chicken or beef.		Sassy Sesame Sauce Create a unique coleslaw by combining sauce with freshly chopped cabbage, onions and carrots. Adds a spicey Asian flare.	Sassy Sesame Sauce Use as a stir fry sauce with chicken, and your favourite tofu and veggies.	Sassy Sesame Sauce Lightly sauté green beans. Pour sauce on top, toss and serve as an appetizer or with a main dish.
	Tangy Thai Aioli Bake salmon with a large spoonful of aioli slathered on top. Serve with steamed veggies and basmati rice.	Tangy Thai Aioli Great with fish 'n' chips! Dollop on top of grilled or baked fish.		Tangy Thai Aioli Mix aioli with cooked crab meat and chopped red peppers. Use as a sandwich filling or spoon on crackers.		Tangy Thai Aioli Perfect as a dip for fish cakes. Lay cakes on a bed of lettuce and top with a swirl of aioli.	Tangy Thai Aioli Grill chicken or beef. Serve with steamed bok choy, Asian-style noodles – and a scrumptious scoop of aioli.	Tangy Thai Aioli Slather on toasted sourdough and build a tangy seafood sandwich.	Tangy Thai Aioli Thin sauce with oil to make a zippy seafood salad dressing.		Tangy Thai Aioli The perfect dip for crispy yam wedges. Or add to crab stuffed mushrooms. Add a couple of shots of hot sauce to give it more bang.
	Sinful Coconut Cream Sauce Heat sauce thoroughly, add dill and tarragon and pour over baked salmon.	Sun-Soaked Ceviche Marinade Sauté lemongrass in butter, add white wine, coconut cream sauce and fish. Poach fish until cooked thoroughly.	Sinful Coconut Cream Sauce Lightly sauté prawns and scallops in butter. Before shellfish is fully cooked, pour sauce in pan. Finish cooking. Serve over noodles.	Sun-Soaked Ceviche Marinade Crab fettuccine: sauté crab in butter, add sauce and cook on medium until crab is cooked. Add hot fettuccine and toss. Top with fresh parmesan.	Sinful Coconut Cream Sauce Use coconut cream sauce in your favourite scalloped oyster recipe.		Sinful Coconut Cream Sauce Replace coconut milk with equal parts of coconut cream sauce in your favourite butter chicken recipe.		Sinful Coconut Cream Sauce Add a jar of coconut cream sauce to your favourite crab bisque or seafood chowder recipe.		Sinful Coconut Cream Sauce Eggs benedict: replace hollandaise with coconut cream sauce. Heat sauce on stove top and reduce by half. Stir lots. Pour thickened sauce over poached eggs. Yum!

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