Elevate your weeknight dinner with a recipe that’s as quick as it is elegant. Our Aspen Enamel Cast Iron Casserole, currently at an incredible 57% off, transforms the cooking experience. Let’s whip up a delightful Salmon en Papillote right on the stovetop, infused with the vibrant flavors of fresh dill and zesty lemons. Get ready for a deliciously effortless meal!

Ingredients:

• 4 salmon fillets
• Salt and pepper to taste
• Fresh dill, chopped
• 1 lemon, thinly sliced
• 2 tablespoons olive oil

Instructions:

1. Season the salmon fillets with salt and pepper.
2. Place the Aspen Enamel Cast Iron Casserole on the stovetop over medium heat.
3. Drizzle olive oil in the casserole and arrange the salmon fillets inside.
4. Sprinkle generous amounts of fresh dill over each fillet.
5. Lay lemon slices on top of the salmon for an extra burst of flavor.
6. Cover the casserole with its lid and let the salmon cook for about 10-12 minutes or until it flakes easily with a fork.
7. Once cooked, serve the salmon en papillote directly from the casserole, allowing everyone to enjoy the delightful aroma as it’s opened.

Voilà! In just a few simple steps, you’ve created a gourmet-worthy Salmon en Papillote using our Aspen Enamel Cast Iron Casserole. The stovetop cooking method ensures a quick and fuss-free dinner without compromising on flavor. Don’t miss the chance to grab the Aspen Casserole at a remarkable 57% off—your kitchen deserves this culinary gem!

To prepare this dish, you’ll need a spiralizer – but fear not, it can be used with so many veggies (think carrots, cucumbers, beets, potatoes, and more!) and can help you prep unique salads, out-of-the-box toppings, and healthy pasta replacements in a flash.

Ready to try this modern twist on pasta? Here’s what you’ll need:

Ingredients:

• 1 salmon fillet, cut in 3 or 4 portions
• Salt and pepper, to taste
• 4 zucchinis, spiralized
• 3 tablespoons of butter, plus more for serving
• 3 – 4 garlic cloves, minced
• 1 cup of fresh chopped parsley
• Juice of 1/2 lemon
• 1/2 teaspoon crushed red chilli pepper flakes, optional
• 1 tablespoon sriracha (or other hot sauce of your choice)
• Cherry tomatoes, to taste
• Fresh chopped scallions, for garnish
• Slices of lemon, for garnish

Preparation:

• Sprinkle your spiralized zucchini with salt and allow it to sit for a couple of minutes – this will help reduce the amount of water in the zucchini so it doesn’t get soggy as you cook it. Place the zucchini in a colander and rinse well to get rid of the salt before patting it dry with a paper towel. Set aside.
• Season all sides of the salmon thoroughly with salt and pepper.
• Turn on the oven to the Keep Warm setting, or 170°F, and place an oven-safe plate or baking sheet on the middle rack.
• In a large cast iron skillet or frying pan, heat a third of the butter (1 tablespoon). Place the pieces of salmon in the skillet, skin side down first, and cook for 2 – 4 minutes on each side until the flesh of the salmon flakes with a fork. Remove the salmon from the skillet and place it in the oven so it stays warm while you cook the zucchini noodles.
• In the same skillet or pan, melt the rest of the butter. Add the lemon juice, sriracha, minced garlic, half the parsley, the cherry tomatoes, and the red pepper flakes.
• Add the zucchini noodles to the pan and cook for 3 or 4 minutes. Stir regularly to coat the zucchini in the butter sauce, adding salt, pepper, and parsley to taste. Once the zucchini noodles have softened a little but still feel somewhat crisp and that their juices have reduced a bit, plate them, along with the salmon.
• Garnish with chopped scallions, a little more butter, and a lemon slice on the side before serving. Bon appétit!

What a fun and delicious way to eat more veggies! Are you as obsessed with your spiralizer as we are? If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Want to try this yummy recipe? Here’s what you’ll need:

Patties:

• 1 – 1 ¼ pounds salmon
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 cloves of garlic, crushed
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup Panko breadcrumbs
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• 2 tbsp avocado or olive oil

Avocado/ranch topping:

• 1 large avocado, pitted, peeled, and quartered
• ¼ cup sour cream
• 1 tbsp lemon or lime juice
• 2 tsp fresh dill
• 2 tsp fresh parsley
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt, to taste
• ¼ tsp black pepper, to taste
• ¼ cup mayonnaise
• ½ – ¾ cup milk of your choice

To serve:

• Buns of your choice or large lettuce leaves for lettuce cups
• Toppings of your choice

Preparation:

Salmon patties:

1. If there’s skin on your salmon, remove it by gently peeling it back with one hand, using your other hand to hold the fillet down. 
2. Cut the salmon fillet into 1-inch chunks. Then, add half the salmon to a food processor and pulse 15-20 times before adding in the remaining cubes. Pulse for an additional 10-15 times, or until the pieces are about ⅛ inch. This can also be done by hand, with a knife.
3. In a small bowl, whisk together mayonnaise, mustard, garlic, lemon juice, salt, and pepper.
4. In a large bowl, combine the salmon, the whisked mayonnaise mixture, the finely chopped chives and dill, as well as the breadcrumbs. Mix by hand until all of the ingredients are well incorporated.
5. Divide the mixture into 4 equal portions. By hand or with a round biscuit cutter, form each portion into a 1-inch thick and 4-inches wide patty. Place in the fridge for about 15-20 minutes before cooking to ensure the patties hold together.
6. If cooking on the stove, add 1-2 tablespoons of oil to a large skillet over medium heat. Place salmon patties in the skillet in a single layer. Cook salmon burgers for 4-5 minutes per side, or until the internal temperature reaches 140°F. Do not overcook the patties.
7. If cooking on the grill, cook salmon burgers over medium heat for 4-5 minutes per side, or until the internal temperature reaches 140°F. Do not overcook the patties.
8. Serve the salmon patties on the buns of your choice or on lettuce leaves. Top with the avocado/ranch dressing and your favourite burger toppings and enjoy!

Avocado/ranch topping:

1. Add sour cream, lemon juice, and avocado to a food processor. Process until the avocado is smooth, about 30-60 seconds.
2. Add dill, mayonnaise, parsley, onion powder, garlic powder, milk, and salt and pepper,  and process until the ingredients are just combined. Spoon on the patties.

This may just be the perfect summer meal! Serve these salmon burgers with whatever your heart desires, from a side salad to French fries. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

We make sure to treat our clients like family, and if you follow us on social media, you know we like to delight you all with giveaways and sweepstakes. A couple of months ago, we offered a prize that included a cooking experience with the well-known Quebec-based cooking institute Ateliers & Saveurs. We gave away spots to 6 lucky winners and their guests, but we wanted to make sure everyone of you got a taste of this experience. So we decided to share with you the delicious recipe the winners learned to cook and got to enjoy. Now you can experience the same thing! Try the recipe they learned to cook and got to enjoy every bite of in the comfort of your own homes – this way everyone is a winner!

With the guidance from the knowledgeable and skilled instructors of Ateliers & Saveurs, learn to cook and beautifully plate a 3 course meal consisting of a salmon tartare entrée, a honey baked duck breast main dish and a delicious chocolate molten cake with vanilla English cream for dessert.

Serve this to family or friends and they’ll be wondering what they did to deserve such an extraordinary meal!

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Salmon Tartare with yogurt, fresh basil and lime zest

Servings 4 people

Author Ateliers & Saveurs

Ingredients

• 480 g salmon filet skinned and diced
• 1 shallot
• 3 ml capers
• 1 lime
• 4 sprigs basil
• 60 ml 10% plain yogurt
• 8 radishes
• ½ baguette

Instructions

• Preheat your oven to 400°F. Slice the baguette on an angle to get thin, long slices. Place the slices on a baking sheet and drizzle on olive oil. Season with salt and pepper and bake for roughly 10 minutes or until preferred crispiness.
• Finely chop the basil leaves, shallots, and capers, keeping a few basil leaves as a garnish. Zest and juice the lime. Cut the salmon into small cubes. Slice the radishes thinly with a mandoline.
• In the Deep Mixing Bowl, mix the diced salmon, capers, shallots, basil, lime zest, and yogurt. Season with salt and pepper.
• Form the tartare in a round cookie cutter. Remove the cookie cutter and garnish the salmon with basil leaves and slices of radish. Serve with a few croutons on the side.

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Honey Baked Duck Breast with creamy mushroom polenta and green asparagus tips

Servings 4 people

Author Ateliers et Saveurs

Ingredients

• 2 duck breasts
• 100 ml honey
• 5 ml four spice mix
• 3 pinches of salt
• 3 turns of freshly ground white pepper
• 100 g polenta
• 600 ml vegetable stock
• 25 g mascarpone cheese
• 8 button mushrooms
• 1 portobello mushroom
• 25 g grated parmesan cheese
• 4 sprigs of parsley
• 12 green asparagus
• 4 cipollini onions
• 30 g butter

Instructions

• Start by cleaning the mushrooms. To remove the dirt, use a wet cloth. Slice the mushrooms lengthwise. Grate the parmesan, trim off the bottom ends of the asparagus, and peel and slice the onions.
  
• Heat a sauce pan, like the Remy Olivier Sabayon Frypan, and stir fry the mushrooms in some oil and butter. Add in the parsley when the mushrooms are nearly cooked. Take off heat and set aside on absorbent paper. Bring the vegetable stock to a boil. Sprinkle in the polenta while mixing constantly. Cook for 13 to 15 minutes, and continue stirring with our thinkkitchen Milan Wood Spoon until it thickens. Add the parmesan and the mascarpone cheese. Mold the polenta in a 1 inch pan to let it harden and cool to about room temperature. You can place the pan in the refrigerator to speed up the process. Portion the polenta into 4 servings that can be shaped like a patty, into a log or strips. Before serving, sear the polenta patties in butter.
  
• Preheat your oven to 425°F. Using the small Remy Olivier Force Frypan, melt the honey on low heat. Mix in the 4 spice mix and cook for 3 minutes. Do not bring to a boil. Salt and pepper the duck breast and sear it in a hot pan, starting by the side with skin. Turn over and repeat using the thinkkitchen Kitchen Tongs. Transfer the duck breast onto a baking sheet and baste on the honey spiced sauce. Bake for 10 to 12 minutes. Let rest for 5 minutes before cutting.
  
• Bring a medium pot of salted water to a boil. The Arezzo Sauce Pan would do the trick! Blanch the asparagus in the boiling water for 3 to 4 minutes. Cool them down by placing the asparagus in very cold water. In separate Remy Olivier Force Frypans, stir fry the asparagus and onions in duck fat until the onions reach a golden-brown colour and the asparagus is soft. Take the asparagus off the heat and continue cooking the onions on low heat until they are candied.
  
• Put the polenta patty in the center of the plate and place the mushrooms on top. It will look especially good on our Snow White Square Dinner Plate. Lay the sliced duck breast alongside the polenta and generously garnish the plate with the onion petals and asparagus. Finish it off by drizzling some of the spiced-honey sauce on top of the meat.
  

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Chocolate Molten Cake with a white chocolate heart and vanilla English cream

Servings 4 people

Author Ateliers & Saveurs

Ingredients

• 115 g butter
• 30 g maple syrup
• 2 eggs
• 4 egg yolks separated into pairs
• 70 g sugar
• 70 g wheat flour
• 175 g dark chocolate
• 12 cubes of white chocolate or pistols
• 200 ml milk
• 40 g sugar
• 1 Madagascar vanilla bean
• 1 box of berries

Instructions

• Cut the vanilla bean lengthwise into two and scrape out the seeds from the pod. In a Deep Mixing Bowl, beat the first 2 egg yolks and sugar until the mixture lightens in colour. Add in the vanilla seeds and continue beating until completely combined. In the Arezzo Saucepan, bring the milk and the vanilla pod to a boil. Remove from heat and, in a bowl, add in half of the egg mixture to weaken the mix. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a spatula until the cream sticks to the back of your spoon. Immediately remove from heat, transfer to a bowl and let cool.
• Preheat your oven to 425°F. In a bowl, whisk together the eggs and second batch of egg yolks. In a double boiler, melt the chocolate with the maple syrup and butter. Remove from heat and add the mixture to the eggs. Using a whisk, combine the flour and sugar and then add it to the chocolate mixture. Mix thoroughly. Lightly grease the thinkkitchen Non-stick Mini Spring Forms. Place on a baking sheet. Fill the forms with a little bit of chocolate mixture until about 1/4 full, then place 3 white chocolate cubes on top and continue to fill the mold till about 2/3 full. Bake for 10-15 minutes, until the surface of the molten cake starts to become matte. Remove from oven and let stand for 5 minutes.
• Flip your molds over on to a plate and serve it with a glass jar of vanilla English cream. You can serve your molten cake decorated with fresh berries for a touch of colour!

Here to help you go beyond your chef-at-home dreams!

To find out more about Ateliers & Saveurs follow them on Facebook and Instagram or visit their website: www.ateliersetsaveurs.com