Lure - Recipe, review and giveaway

Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell and Valerie Howes will open your mind to a vast array of fish and shellfish that you might not have considered before. Here, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood deliver. 

This cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. Have no fear, you don't need to live in the Pacific Northwest to enjoy the recipes in this cookbook. Lure is a stunning cookbook with a retro look that shares modern and innovative recipes for today's seafood lover.

You'll find tacos, fish burgers, chowders, and sandwiches the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter. Recipes such as Dungeness crab and white cheddar mac 'n' cheese, Mussels in creamy, spicy seaweed broth, and Shrimp risotto with golden corn, white cheddar, and chili oil - will delight cooks of all levels. The author even includes some desserts - (Sea)weed brownies and Dulse, dark chocolate, and cranberry power cookies will stretch your baking muscles. (Who says I have no self-control? I had to stop myself from writing baking mussels and I did, almost.)

Special thanks to the publisher, Figure.1, for sharing a recipe with us today and for providing two copies of this book in our contest below open to US and Canadian EYB members.

Salmon with sauce vierge

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One of my fondest childhood memories is baking a whole salmon that my dad and I had caught just outside of our house on the shore in Sydney, B.C. There's just something so satisfyingly primal about cooking a whole fish-head to tail-especially when you've caught it yourself. But even if you've picked it up from the store, when you present a whole fish, or even a whole fish fillet, at the table, it's the kind of dramatic gesture that guests love. For this party-ready dish, I keep the preparation simple and let the sauce vierge do the talking. Uncooked and loaded with herbs, this classic French sauce is brighter than the usual creamy sauces we associate with French cuisine. It's a stunner with salmon but is delicious with tuna, too.


Sauce vierge
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  • 4 Roma tomatoes, seeded and diced (about 3 cups)
  • 1 large shallot, finely chopped (about ¼ cup)
  • ½ cup chopped flat-leaf parsley
  • ½ cup chopped fresh chives
  • 3 tbsp chopped fresh tarragon
  • ½ cup extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • Sea salt and coarsely ground black pepper


Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes.


  • 1 (2 to 3 lb) any salmon fillet
  • Olive oil, for brushing the salmon and for drizzling
  • Sea salt and coarsely ground black pepper
  • ½ lemon


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Brush the skin with olive oil and season both sides with salt and pepper.

2. Place the salmon skin side down onto the prepared baking sheet. Add the lemon cut side up beside the salmon, and bake for about 20 minutes, depending on the thickness of fish. An instant-read thermometer inserted in the thickest part should read 120°F to 125°F. Set aside to rest for 2 to 3 minutes.

3. Add a few generous spoonfuls of sauce vierge on top, drizzle with olive oil, and serve with the charred lemon.

Chef's note: Alternatively, preheat the grill and cook on the grate skin side down. (The bbq acts like an "oven" with the lid closed so you cook the fish evenly.)

Excerpted from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes.

The publisher is offering two copies of this book to EYB Members in the US and Canada (one winner for each country). One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 5th, 2018.


  • Kristjudy  on  11/27/2017 at 11:09 AM

    Tuna melt!

  • lgroom  on  11/27/2017 at 11:17 AM

    Clam and tomato chowder.

  • rchesser  on  11/27/2017 at 11:31 AM

    The Pacific cod with broccoli three ways sounds delicious.

  • sarahawker  on  11/27/2017 at 1:26 PM

    Kale cashew pesto

  • cora429  on  11/27/2017 at 1:38 PM

    The mini Dungeness crab tacos

  • sgump  on  11/27/2017 at 3:09 PM

    The salmon with sushi rice and miso maple glaze sounds lovely!

  • ktwalla  on  11/27/2017 at 4:45 PM

    Salmon Tacos with Jalapeno Vinaigrette, Black Beans and Smashed Avocado

  • PennyG  on  11/27/2017 at 5:53 PM

    Salmon with sushi rice and miso maple glaze - yum!

  • AGENT99  on  11/27/2017 at 6:53 PM

    Pacific cod with broccoli three ways

  • contest718  on  11/27/2017 at 8:17 PM

    Honey lemon vinaigrette

  • bfg67  on  11/28/2017 at 6:39 AM

    crab tacos

  • matag  on  11/28/2017 at 6:56 AM

    Tuna poke bowl

  • vickster  on  11/28/2017 at 7:47 AM

    Cornmeal Crusted Squid Salad

  • kmn4  on  11/28/2017 at 9:38 AM

    Ned's fish 'n' chips

  • dbielick  on  11/28/2017 at 9:45 AM

    Salmon and kale salad with apples, dried cranberries, hazelnuts, and fromage frais

  • infotrop  on  11/28/2017 at 11:45 AM

    Grilled wild salmon and summer squash salad with zucchini pesto and lemon vinaigrette (has to be salmon since I live in Oregon)

  • AnnaZed  on  11/28/2017 at 11:25 PM

    Curry vanilla vinaigrette

  • robynsanyal  on  11/29/2017 at 8:45 AM

    Definitely Mussels in creamy, spicy seaweed broth

  • lindaeatsherbooks  on  11/30/2017 at 1:59 AM

    I would like to try making the Pacific cod with broccoli three ways.

  • skipeterson  on  11/30/2017 at 3:36 PM

    Rockfish with honey and roasted black-pepper plums

  • t.t  on  12/2/2017 at 12:22 AM

    Roasted sturgeon with tomato confit, capers, chickpeas, and parsley

  • jc214a  on  12/2/2017 at 7:24 AM

    Vanilla Lime Vinaigrette sounds delicious.

  • lhudson  on  12/2/2017 at 7:51 AM

    Planked wild salmon with nectarines, thyme, honey, almonds, and ricotta

  • lselke  on  12/2/2017 at 11:10 AM

    West coast bouillabaisse.

  • rachael_mc  on  12/2/2017 at 12:42 PM

    Halibut with spring peas and spinach puree

  • antpantsii  on  12/2/2017 at 10:04 PM

    The west coast bouillabaisse would definitely be one.

  • LaurenE  on  12/4/2017 at 8:07 PM

    salmon with sushi rice and miso maple glaze

  • Uhmandanicole  on  12/5/2017 at 4:10 AM

    Rockfish sandwiches with chili lime mayo and quickles

  • rglo820  on  12/5/2017 at 5:27 PM

    I'd love to try Sablefish brandade with horseradish vinaigrette!

  • bibliophile02  on  12/7/2017 at 12:25 PM

    Citrus butter

  • Siegal  on  12/8/2017 at 9:43 AM

    I want to make neds fish and chips

  • Dannausc  on  12/10/2017 at 6:48 PM

    Chef’s juice

  • Katiefayhutson  on  12/11/2017 at 6:20 PM

    Pacific cod with broccoli three ways

  • ljsimmons  on  12/12/2017 at 1:59 PM

    Pan-seared Arctic char with lentils, parsnips, and vanilla vinaigrette

  • Gowestgalyyc  on  12/12/2017 at 5:48 PM

    Shrimp risotto

  • Senkimekia  on  12/12/2017 at 6:33 PM

    Tuna poke bowl

  • love2laf  on  12/13/2017 at 7:02 AM

    Salmon with sauce vierge is already on my grocery list!

  • GoodnessGrandma  on  12/15/2017 at 7:55 PM

    Spaghetti with clams, chili, and olive oil

  • Julia  on  12/15/2017 at 8:44 PM

    Carmelized broccoli

  • PeavineBlues  on  12/16/2017 at 7:01 AM


  • Mmmouthfuls  on  12/16/2017 at 9:03 AM

    Salmon with sauce vierge

  • tarae1204  on  12/16/2017 at 9:10 AM

    Dulse, dark chocolate, and cranberry power cookies. Why not?

  • tararr  on  12/16/2017 at 11:00 AM

    Poke bowls are a thing now, no? So... Tuna poke bowl.

  • intrepid9923  on  12/16/2017 at 4:36 PM

    clam and tomato chowder

  • RSW  on  12/17/2017 at 10:59 AM

    Arctic char with oat and barley porridge, carrots, brown butter, and birch syrup

  • tennyogirl  on  12/17/2017 at 10:54 PM

    Honey, Ginger, and Seaweed Butter

  • RickPearson54  on  12/18/2017 at 7:40 AM

    Citrus butter

  • Shana.  on  12/18/2017 at 10:52 AM

    King crab cobb salad

  • bstewart  on  12/19/2017 at 3:21 PM

    Salmon tacos with jalapeño vinaigrette, black beans, and avocado smash

  • artthecat  on  12/21/2017 at 12:49 PM

    Dungeness crab tacos!

  • trudys_person  on  12/23/2017 at 11:34 PM

    Caesar with seaweed vodka "prawn cocktail" sounds delicious!

  • desdemona246  on  12/28/2017 at 12:19 PM

    Salmon with sauce vierge

  • Berryd  on  12/28/2017 at 12:28 PM

    Ned’s fish & chips

  • Shelley.b  on  12/31/2017 at 10:53 PM

    Tuna melt

  • auntietina  on  1/1/2018 at 9:45 PM

    Grilled wild salmon and summer squash salad with zucchini pesto and lemon vinaigrette

  • sequoia55  on  1/1/2018 at 10:01 PM

    Planked wild salmon with nectarines, thyme, honey, almonds, and ricotta

  • Sfgordon  on  1/2/2018 at 3:18 PM

    I'd try pacific cod with broccoli three ways

  • sberes  on  1/4/2018 at 8:52 AM

    Best tuna melt ever

  • EmilyR  on  1/4/2018 at 2:10 PM

    Tuna poke bowl

  • jmay42066  on  1/5/2018 at 9:39 PM

    Ned's fish 'n' chips

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