By: Gordie Johnson
3-4 lbs whole salmon, dressed
1 bunch cilantro, chopped
¼ cup chopped parsley
2 Tbsp chopped mint leaves
2 jalapeno peppers, seeds removed
1 Tbsp minced fresh ginger
2 garlic cloves, chopped
2 Tbsp fresh lemon juice
2 Tbsp vegetable oil
2 Tsp cumin seeds, toasted
1 Tsp salt
½ cup diced tomato
Preparation time: 15 minutes (plus 1-4 hours refrigeration).
Cooking time: approx. 40 minutes.
About Gordie Johnson
A gillnetter since he was 16, Gordie loves the independent and flexible lifestyle of commercial fishing. When not fishing for salmon, herring or halibut, he is diversifying his business by developing and marketing value-added products such as smoked salmon wrapped in bacon. Diversify your menu with Gordie’s delicious recipe for Roasted Spicy Salmon!
About the BC Salmon Marketing Council
This salmon 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
© 2019 Pacific Salmon Foundation. All rights reserved.
Website by Burst! Creative Group