By: Roger Arnet
1 ½ lbs salmon fillet, skin on
2 Tbsp chili oil (or substitute 2 Tbsp olive oil plus hot pepper sauce to taste)
2 Tbsp lime juice
2 Tbsp finely chopped cilantro
1 Tbsp grated fresh ginger
2 garlic cloves, minced
Preparation time: 5 minutes.
Cooking time: approx. 10 minutes.
Fresh Mango Salsa:
Combine just before serving: 1 tomato, diced; 1 mango, peeled and diced; ¼ cup (50 mL) chopped green onion; 2 Tbsp (25 mL) chopped cilantro; 1 Tbsp (15 mL) reserved chili oil mixture (see above); salt and freshly ground pepper to taste.
About Roger Arnet
A salmon seiner since he was 15, Roger is part of a new breed of commercial fishermen who create and market value-added salmon products. In less than two years, Roger has successfully marketed his family’s holiday favourite – pickled salmon – to supermarkets, specialty food shops and at gift shows. Rogers pickled salmon is a big hit and so is his Chili Grilled Salmon recipe!
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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