The June issue of Canadian Living magazine continues its Cross-Canada Cooks tour with a taste of Newfoundland. Food director Annabelle Waugh shows off two delicious recipes inspired by this beautiful province.

Atlantic Shrimp Salad on Rye

Atlantic (or cold-water) shrimp are prized for their tenderness and sweet taste. They're a sustainable seafood option, too. These tiny shrimp are divine on their own, but in this simple salad they're even more delicious.


  • 2 pkg (12 oz/340 g each) thawed cooked peeled cold-water shrimp
  • 1/4 cup light mayonnaise
  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) chopped fresh parsley
  • 1 Tbsp (15 mL) chopped fresh dill
  • 1 green onion, thinly sliced
  • 1/4 teaspoon (1 mL) pepper
  • I pinch of salt
  • 8 Boston lettuce leaves
  • 1 cup (250 mL) thinly sliced radishes
  • 8 slices of rye bread or sourdough bread
  • 1 oz (28 g) pea sprouts


Place shrimp between two paper towels and pat dry, gently pressing out any liquid.

In bowl, stir together shrimp, mayonnaise, lemon juice, parsley, chives, dill, green onion, pepper and salt.

Divide lettuce, shrimp mixture and radishes among slices of bread. Garnish with pea sprouts.

  • Preparation time: 20 minutes.
  • Total time: 20 minutes.

Fisher's Loft Salmon with Chickpea Mash

We've adapted this recipe from the original, created by Roger Pickavance, consulting chef at the Fisher's Loft Inn in Port Rexton, N.L. Serve with sautéed spinach or another cooked in-season vegetable.


  • 4 skinless centre-cut salmon fillets, about 6 oz/170 g each
  • 1 pinch pepper
  • 2 Tbsp (10 mL) grainy mustard
  • 2 tsp (10 mL) maple syrup

Chickpea Mash:

  • 1 cup (250 mL) dried chickpeas
  • 1 bay leaf
  • 1 whole clove
  • 2 Tbsp (30 mL) extra virgin olive oil
  • 2 Tbsp (30 mL) lemon juice
  • 1 clove garlic, grated or pressed
  • 1/2 tsp (2 mL) salt
  • 1 pinch cayenne pepper


Rinse chickpeas and soak overnight in three times their volume of water. For a quick-soak method, bring chickpeas and water to boil in medium saucepan; boil over medium-high heat for two minutes. Remove from heat; cover and let stand for one hour. Drain.

In a saucepan, cover the chickpeas with six cups water. Add bay leaf and clove; bring to boil. Reduce heat, cover and simmer until the chickpeas are tender, 25 to 45 minutes. Drain, reserving half a cup of the cooking liquid. Discard bay leaf and clove.

Stir in oil, lemon juice, garlic, salt and cayenne pepper; mash, adding one tablespoon of the reserved cooking liquid at a time as needed to make the coarse, creamy mash. Keep warm.

  • Preparation time: 15 minutes.
  • Total time: 45 minutes (plus overnight soaking)