By: Elna MacDonald
4 salmon steaks, about 1” (2.5 cm) thick
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp Honey Dijon mustard (or 1 Tbsp/ 15 mL Dijon mustard mixed with 1 Tsp/ 5 mL honey)
2 garlic cloves, minced
¼ cup chopped fresh basil
Salt and freshly ground pepper to taste
Preparation time: 5 minutes (plus 1 hour refrigeration).
Cooking time: 15 minutes.
About Elna MacDonald
Elna’s interest in fishing is a family affair! Her fisherman father-in-law built the 42’ troller that Elna and her husband, Neil Davies, operate. Neil’s two brothers and their families are fisherman as well. When the Davies clan are not fishing, they are busy with salmon enhancement programs. And when they take time out from their hectic life for a family get-together, Elna often prepares this, one of her favourite time-saving salmon recipes!
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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