
Provided by: Michael Allemeier
Winery Chef, Mission Hill Family Estate Winery
Westbank, Okanagan Valley, BC Canada
12 limes, juiced
2 grapefruits, juiced
2 Tsp finely grated fresh ginger
3 Tbsp fresh tarragon leaves, chopped
1 lb boneless, skinless wild BC coho salmon fillet
Fennel, Bean and Potato Salad
4-6 new potatoes, washed
1 sprig of fresh mint
Sea salt
1/2 lb green and yellow beans, trimmed, cooked and cooled
1 bulb fennel, green fronds removed, trimmed, cored and thinly shaved
6 Tbsp extra virgin olive oil
Juice of 1 lemon
1 Tsp grainy mustard
4 Tbsp coarsely chopped Italian parsley
Freshly ground black pepper
Maldon sea salt
Cold pressed grapeseed oil or extra virgin olive oil
Serves 4 to 6 as an appetizer or light meal.
Recommended BC VQA Wines: Pinot Grigio, Riesling
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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