Salmon Blog

Provided by: Edward Tuson and Sinclair Philip

Chef and Inn Keeper of Sooke Harbour House

Sooke, Vancouver Island, BC Canada

¼ cup opal basil leaves*

¼ cup cinnamon basil leaves*

¼ cup globe basil leaves*

¼ cup finely chopped fresh fennel

½ cup cold, unsalted butter cut into ½ inch/1.25 cm cubes

Sea salt and freshly ground black pepper

Organic canola oil for oiling the pan

4-6 lbs whole, head-on wild BC sockeye salmon

1. Preheat the oven to 375°F/ 190°C
2. Mix the basil leaves, fennel, and butter cubes in a small bowl. Season to taste.
3. Place the wild BC sockeye salmon onto an oiled, rimmed baking sheet. Stuff the mixture into the belly cavity of the salmon and bake for 40 minutes or until firm to the touch and the flesh is opaque and just beginning to flake.
4. To serve, spoon additional stuffing onto each portion and drizzle with the pan juices.

*You can use one type of basil instead of the three different varieties

Serves 6 to 8.

Recommended BC VQA Wines: Pinot Blanc, Unoaked Chardonnay

About the BC Salmon Marketing Council 
 This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...