Recipes

"EL CAPITAN"

Sprinkle Montreal Steak Seasoning on the salmon. Get the BBQ nice and hot. Add salmon skin side down and grill till desired doneness. Serve with rice and a simple green salad. For an added bonus, enjoy a soy sauce and wasabi drizzle.

Enjoy, Pablo

Spicy Sockeye Salmon Poke Bowls

2 servings sockeye salmon

1/3c. soy sauce, tamari

1 tsp. rice wine vinegar

1 tsp sriracha

2 tsp. sesame oil

1 tsp. grated ginger

1/4c. chopped scallions

Cut salmon into 3/4" cubes. Toss with all ingredients and refrigerate for 1 hour. Serve over salad greens or warm rice. Top with avocado, cucumber, micro greens, furikake, chopped cilantro. Bonus - mix a few tbsp mayonnaise with some sriracha or wasabi and dollop on the poke.

BBQ Sockeye Salmon

2 servings sockeye salmon

1/3c. brown sugar

2 tbsp. lemon or lime juice

1 stick butter

1 clove minced garlic

Salt and pepper salmon. Combine brown sugar, garlic, lemon or lime juice and butter in a saucepan. Heat until combine. Grill skin side down and continually baste until desired doneness.

Sesame Crusted Sockeye Salmon with
Miso Vinaigrette

2 servings sockeye salmon

4 tbsp sesame seeds (black, white or both)

2 tsp sesame oil

Miso Vinaigrette

1/2c. avocado (or other flavorless oil)

1/4c. miso

1/3c. water

1/4c. rice wine vinegar

1 tbsp. minced ginger

1 tbsp. maple syrup

Salt and pepper salmon. Drizzle sesame oil on fish. Press sesame seeds into the salmon (combine black and white, make stripes....). Pan fry 3 - 4 minutes and flip for 3-4 more minutes (or desired doneness). Blend vinaigrette ingredients together and serve over salmon on a bed of arugula or steamed rice.

Salmon in Parchment

2 portions sockeye salmon

1 tsp olive oil or butter

chopped fresh herbs, lemon or orange slices, minced garlic....

Preheat oven to 400

Salt and pepper salmon. Lay on a rectangle of parchment. Drizzle with salt and pepper or put the pad of butter, along with your favorite herbs, citrus, garlic. Fold parchment over and crimp. Place on a baking sheet and bake for 10-15 minutes.

Potato Chip Halibut

2 portions halibut

3/4 cup crushed kettle chips (salt and vinegar, dill pickle, bbq, your choice).

1/4c.flour 

1 egg, beaten

Salt and pepper halibut. Dredge through flour (gluten free works fine), then through the egg. Then place in a plate of crushed chips. Press into fish and pan fry. Flip after golden brown

and finish cooking. Thicker fillets may have to pop in the oven to finish cooking.

Miso Glazed Black Cod

2 portions black cod

2 tbsp. miso

1 tbsp brown sugar

1 tsp. sesame oil

1 tbsp mirin

Combine miso, brown sugar, sesame oil and mirin. Marinate the black cod between 30-60 min. Broil 3-4 minutes until the fish is slightly charred and glazed. Remove, top with remaining glaze and finish baking at 400 degrees for 4-5 minutes.