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Citrus and Tarragon Cured Wild BC Coho Salmon with Fennel, Bean and Potato Salad
Tuesday, 28 July 2015

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


  1. Mix the citrus juice, ginger and tarragon together. Using a sharp knife, thinly slice wild BC coho salmon into 1/8 inch (0.3cm) thick slices and transfer to a 9 x 13 inch (23 x 33 cm) glass baking dish. Pour the citrus juice mixture over salmon, cover and refrigerate for one hour.
  2. Place potatoes and mint in a pot. Cover with water and add salt to taste. Bring to simmer and cook until tender. Drain, discarding mint, and let cool. Dice potatoes and add to beans along with fennel.
  3. Mix olive oil, lemon juice, mustard and parsley together. Toss with potatoes, beans and fennel. Season to taste.
  4. To serve, remove salmon from citrus juice, divide equally onto each plate, placing slices flat. Sprinkle with Maldon sea salt and drizzle with oil. Place salad on top of salmon and serve.

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...