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
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...
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