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Fraisière  Duquette Strawberries


- 4  (3 ounce) salmon fillet, skin removed 
- 1 tsp. lemon zest 
- 1 lb. strawberries, diced 
- 2 kiwi, peeled and diced 
- 1 cucumber, diced 
- 1 jalapeño pepper, seeded and minced 
- 2 Tbsp.chopped fresh mint leaves 
- 2 Tbsp.fresh lemon juice, divided 
- 1 lb. baby spinach leaves, rinsed but not dried 


Preheat oven to 350°F (175°C). 

Cover tray with baking sheet and place salmon on top. Sprinkle throughly with lemon zest. 

Bake 15 to 18 minutes or until cooked through. 

Put diced strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside. 

Heat a large, high-sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. 

Stir in remaining lemon juice. Divide spinach among plates. 

Top with salmon and salsa and serve.

Serves 4
Raspberry Coulis

1/2 cup     Sugar
3 Tbsp      Water
1 lb.          Raspberries, fresh (or, 12 oz frozen raspberries that have                    thawed)

Optional:  1 tsp of Kirsch or framboise eau-de-vie

Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.

Put the raspberries and the sugar syrup in a blender and purée.

Strain through a fine mesh sieve to remove the seeds.  Blend in the Kirsch or framboise eau-de-vie, optional.

The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.  Makes about 598 g

1 service:  415 Calories; 1.9 g Total Fat;  0 mg Cholesterol; 103 g Carbohydrate; 19.6 g Fibre; 3.9 g Protein; 3.6 mg Sodium

Chocolate Raspberry Crescent Ring

Cooktime: 40 minutes     Makes 6 servings

8 oz     Pillsbury Crescent Recipe Creations® refrigerated            
            seamless dough sheet or 1 can, 8 oz Pillsbury refrigerated
            crescent dinner rolls
1/2 c     Semi-Sweet Chocolate morsels
1/2 tsp   Vegetable oil
12 oz    Fresh or frozen raspberries
1/4 c    Sugar
1 Tbsp  Cornstarch