By: Barbara-Jo McIntosh
1 can (7.5 oz/213 g) salmon, drained
1 Tbsp butter
1 ½ Tsp olive oil
1 garlic clove, sliced
1 small bulb fennel, sliced (reserve fronds for garnish)
1 small red pepper, cut into chunks
4 small tomatoes, cut into quarters
2 green onions, sliced
30 spinach leaves
Salt and freshly ground pepper, to taste
Preparation time: 15 minutes.
Cooking time: 15 minutes.
Serves 2 to 3.
About Barbara-Jo McIntosh
With the 20 years’ experience in the food and hospitality industry, Barbara-jo owned a popular Vancouver eatery before opening “Barbara-Jo’s Books to Cooks,” in Vancouver’s fashionable Yaletown District. This recipe, from her hugely successful cookbook, “Tin Fish Gourmet,” is a delicious adaptation of an entrée served when she worked for restaurateur Umberto Menghi years ago.
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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