Atlantic Superstore

Cheer up your lunch time routine with this colourful and nutritious salad. Make on Sunday night and chill for three ready-to-go lunches.

Lemon and herbs lend fresh bright flavours to this trout baked en papillote, which means in parchment paper. Whether you use parchment paper or foil, cooking en papillote retains moisture and produces delicious juices you’ll want to soak up with rice or another grain.

Gorgeous oranges, greens and reds make this a stunning dinner for company. The Madras sauce cooks down to simply coat the fish and vegetables. This one packs some heat.

Many chowders are milk or cream-based, but Manhattan chowder uses tomato as the base, saving fat and calories. Plump and succulent Nova Scotian scallops top it off.

Manhattan chowder always has tomato in it. This makes a great first course soup, or to serve it as a main meal round it out with whole grain bread and a green salad. You can buy clam juice in the seafood area of the store.

The MSC logo on our cod is your assurance that the fish was sustainably-sourced. No need to feel guilty about your diet either; cod is a source of healthy omega-3 fatty acids and low in saturated fat!

This sophisticated hors d’oeuvre will wow your guests! Making the rosti round takes a bit of practice.

Since mussels cook in minutes, why should the sauce take any longer? Start them off in a ready-made Thai sauce and enjoy authentic flavour effortlessly.

A restaurant-style dish, easily made at home. This takes the guesswork out of cook time, producing perfectly cooked salmon with a hint of translucence at the core.

Rapini is an underused vegetable. Bitter and pungent, it can stand up to a lot of garlic to make a perfect foil for pan-fried trout.

Chow down on this delicious entrée and savour the flavour combinations.

The special presentation makes this perfect for your next romantic dinner-for-two. Serve with a crisp salad on the side.

The dietitians tell us to eat our colours to ensure a healthy diet, and this tasty fish skewer puts that advice in action! Chili, lime and pineapple give it a Caribbean flair. It is important with skewers to cut everything the same size.

A refreshing avocado-cucumber salsa tops succulent salmon burgers in this delicious dish, perfect for the carb-watchers in your family who may want to avoid the usual bun. A great source of heart-healthy omega fatty acids!

With lots of veggies and starchy potato in these salmon cakes, all you need is a salad to make a complete meal.

Pink flakes of rich salmon are beautiful against sesame-dressed green spinach. A great dish for entertaining. A source of iron and Omega-3.

This colourful meal-in-one dish is a smart choice for many reasons: it’s low in fat, a source of fibre, and easy on clean up. A source of omega-3, too!

Mahi mahi is a relatively low-in-fat fish, but is still a source of healthy omega-3 fatty acids. Mild and sweet, it does not taste “fishy”, making it a good pick for people who don’t like fish much but want to get some into their diets. In the summer, grill the fish; mahi mahi is meaty and firm making it a good grilling fish.

Omega-3 fats are necessary for the normal growth and development of the brain, nerve and eye tissue, and are beneficial to heart health. Salmon is a great source of Omega-3.

Although this serves 8 as a sit down appetizer, it will serve a crowd as an hors d’oeuvre at a stand-up cocktail party.

You don’t need a special mold for our bar sushi, just a square baking pan. Think of it as cheater’s sushi, without all the rolling and forming!

You can whip up this super-easy appetizer the next time unexpected guests drop in, with just a few pantry items. Perfect with pre-dinner drinks.

Classic smoked salmon and cream cheese, reinvented here as crostini or “little toasts”. A perfect pre-dinner nibble with cocktails.

It’s the sushi for hold-outs. In this North American version, seasoned sticky rice is rolled around sweet mango and topped with silken smoked salmon.

To get filmy and light strands of egg, the soup should be simmering. If the soup’s at a hard boil, the egg gets scrambled and rubbery.