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Market Sauté of Salmon
Monday, 27 July 2015

By: The Mooreheads


1 ½ lbs salmon fillet, skinned and cubed 1 “ (2.5 cm)

1/3 cup sundried tomatoes in oil, slivered

1 Tbsp oil from sundried tomatoes

2 garlic cloves, minced

1 cup sliced mushrooms

½ bunch asparagus, cut into 1” (2.5 cm) pieces

½ cup sliced green onion

¼ cup chopped parsley

Salt and freshly ground pepper to taste

6 cups cooked penne pasta


  1. Heat a large non-stick skillet over medium-high heat; add sundried tomatoes, oil and garlic, and sauté for 1 minute. Add the mushrooms and asparagus and cook, stirring often, for 2-3 minutes.
  2. Add salmon and green onions; sauté another 5-7 minutes.
  3. Stir in parsley and add salt and pepper to taste. Serve over hot pasta.

Preparation time: 15 minutes.

Cooking time: 15 minutes (including pasta).

Serves 4 to 6.


About the Mooreheads

Former salmon fisherman, Jim Moorehead, and his sons, Dave and Scott, own and operate a retail salmon store in Vancouver’s Granville Island Market. Originally a sideline to fishing, their store now supports the fishing industry – buying from fishing families and education the public about salmon. They suggest this market medley for a healthy, quick meal solution.

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...