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
*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...
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