By: Charlotte Diamond
6 – 6 oz salmon fillets, skin on
1 can (10 fl oz/ 284 mL) chicken broth, undiluted
½ cup soy sauce
1/3 cup packed brown sugar
1 Tbsp grated fresh ginger
1 Tbsp cornstarch
1 orange, juice and zest only
Preparation time: 30 minutes (plus 1-8 hours refrigeration).
Cooking time: 15 minutes.
About Charlotte Diamond
Charlotte, an award-winning recording artist, found inspiration for her song writing during idyllic fishing expeditions with her husband Harry and their two sons on their gillnetter “Papillon”. Her songs “Earth, Water, Air and Fire” and “Listen to the Water” teach children the importance of marine life and ecological interdependence. Charlotte’s family urges you to try this recipe – their favourite!
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...
Newsletter Sign Up
© 2020 Pacific Salmon Foundation. All rights reserved.
Website by Burst! Creative Group