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Wild BC Chum Salmon with Soy Wasabi Glaze
Tuesday, 28 July 2015

Provided by: Karen Barnaby

Executive Chef of The Fish House in Stanley Park

Vancouver, BC Canada

 

Soy Wasabi Glaze

2 Tbsp fresh lime juice

3 Tbsp soy sauce

1 Tbsp prepared wasabi

6 Tbsp cold unsalted butter, cut into small pieces

Vegetable oil

4-6 oz wild BC chum salmon fillets

Sea salt and freshly ground black pepper

3 green onions, thinly sliced

 

  1. Combine the lime juice, soy sauce and wasabi in a small saucepan.
  2. Preheat the oven to 350°F / 180°C.
  3. Lightly oil a baking dish. Season the wild BC chum salmon to taste, place in baking dish and bake for about 8 to 10 minutes or until salmon is opaque in the center and just flakes when pressed with a fork.
  4. While the salmon is cooking, heat the soy mixture over low heat, stirring until smooth. Remove from the heat and add the butter, whisking constantly until the butter is emulsified.
  5. Serve the salmon immediately, drenched with the sauce and sprinkled with the green onions.

Serves 4.

Recommended BC VQA Wines: Pinot Gris, White Meritage

 

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...