Provisions Catering and Affinity Fish are two long time Sustainability partners in the Toronto food scene. They go way back but today they're cooking up something special to showcase this incredible product.
We first met Matt Taylor, one of the part-owners of Affinity, many years ago when he was a young aspiring chef working under Kevin, the head chef at Grace Restaurant. Even then, Matt displayed a remarkable level of promise and an insatiable curiosity. He went on to specialize in Japanese technique, expand his knowledge of fish, and hone his skills at some of Toronto's top restaurants, including Shoushin and Pearl Morissette.
It's a no-brainer for us here at Provisions to source our fish from Affinity. Sustainability and supporting our local community are our top priorities, and we are proud to work alongside Matt and his team at Affinity.
At Provisions, we take pride in showcasing quality products, and Affinity's 12-day dry-aged Coho Salmon from
Mimosa Springs in Erin, Ontario, is a product we love to use. The salmon is dry-aged for 12 days, which concentrates the flavor and creates a texture that's both tender and crispy when cooked.
To prepare the salmon, we pan-seared it with a bit of butter and lemon juice, which added a bright and tangy flavor. We then paired it with purple and white cauliflower from Cookstown Farms, which added both color and texture to the dish. To add depth and complexity, we added slivered almonds, capers, and black currants. These ingredients provided a contrast of sweet, salty, and nutty flavors that complemented the salmon perfectly.
During our visit with Affinity, Matt provided us with fresh fish eggs from the same Coho Salmon. These eggs had a delicate yet distinct flavor that added an additional layer of taste to the dish. We garnished the plate with pea sprouts and raw shaved cauliflower, which provided a fresh and crisp finish.
The final result was a beautifully composed dish that was both simple and complex at the same time. The combination of the dry-aged Coho Salmon, the cauliflower, the slivered almonds, capers, and black currants, and the fresh fish eggs created a symphony of flavors that highlighted the quality and freshness of the ingredients.