Wild Salmon Recipes

Savoury Salmon—Japanese Banana-Leaf Style!

Go Wild! — Fri, 06 Jul 2012 20:19:58 +0000

Chef Hajime Sato shares a savoury salmon recipe— one where you get to play with your food first.

When you pair salmon and Japanese banana leaf steaming techniques your taste buds are in for a treat! The leaf helps the salmon cook up tender and juicy, while at the same time giving the fillet a nutty, slightly buttery taste. The leaf also helps to perfectly infuse the fish with the flavours of shiitake mushrooms, and shallot onions. Yum!

This recipe uses an affordable and often overlooked species, chum or “keta” salmon, and it comes to us courtesy of Chef Hajime Sato of the beloved Mashiko restaurant in Seattle. So what’s Chef Sato’s favorite part of this dish? Not only does it create perfectly savoury salmon — but it’s fun to prepare! Folding the banana leaves just right is part of the challenge here.

It’s not everyday a recipe comes along that simultaneously tests culinary and origami skill, but don’t worry— pleasure, not perfection, is the goal!

Time to prepare: about 1 hour

Ingredients

6 oz Keta/chum Salmon
½ cup Sake
¼ cup Mirin
¼ cup Soy
¼ tsp Grated ginger
Dash lime juice
Dash sea salt
2 oz Sliced Shallots (or other onions)
2 oz Shiitake (or other mushrooms)
Pinch Chopped Shiso (or dill)
Bamboo Skewer
Banana Leaf

Preparation

The recipe itself is quite simple:

Mix the sake, mirin, soy, ginger, lime juice and sea salt into a simple marinade. Add the salmon to the marinade and wait 20 to 30 minutes.

Now for the tricky part, folding the banana leaf…

Banana leaves can be bought at any Asian food outlet and at many grocery stores. When you purchase them, they will usually be frozen and folded. Thaw the leaf, unfold it, and throw it in the oven for 30 seconds at 350 degrees. Thirty seconds in the oven will make the leaf more pliable. Lay the leaf out on a flat surface. It’ll be 1 ½ feet by 2 ½ feet in diameter. Trim off the frayed edges.

The salmon fillet should be roughly 3 inches by 6 inches. The fillet should be placed 6 inches from the end of the leaf. Orient it so the long side of the fillet is parallel to the short side of the banana leaf. Slowly slide the filet to the centre of the leaf. Then add the mixture of onions, mushrooms, and dill.

Fold the leaf over, and wrap the edges as if wrapping a burrito.

Skewer it with a bamboo skewer.

If you want to avoid using the skewer’s altogether, fold the leaf flaps down vertically over the salmon filet, and tightly tuck the sides of the banana leaf underneath. But, keep in mind, the skewer-less method requires expert level folding abilities.

In a steaming basket, steam the package for ten minutes. Turn off the heat, let the package sit for several minutes, open, and enjoy!

Try it with Sake!

A sake with a rich umami character or a smoky sweetness will complement the earthy flavours of the salmon.

Kimoto or Yamahai style sakes pair well with salmon. Kurosawa Junmai kimoto sake is easily available online, and retails for around $20.

Chef Lucais Syme's Baked Salmon Rotolo

Sean — Mon, 13 Feb 2012 00:02:16 +0000

A Northern Italian stuffed salmon ‘roast’ that rolls out the flavor.

This “rotolo” is a rolled salmon dish that uses a novel kind of stuffing: a ‘farce.’ Weird word, but in this case it means combining pureed raw salmon with heavy cream and herbs. So, yes, you’re stuffing the salmon with some more salmon, after it has been transformed into a thick, herbed whip. Trust us, it’s delicious.

The salmon ends up like a roast, sliced into 1-inch thick rounds, and presents beautifully on the plate.

What makes this dish is the fresh herbs. It calls for seven different kinds, from chives to rosemary to tarragon. This can be a lot to shell out for at the grocery store, but we recommend springing for it—and as a frugal and resourceful chef you can turn left-over herbs into foil-wrapped herb butter “logs” and refrigerate or freeze for later use with salmon dishes, burgers, corn on the cob, savory muffins, etc.

You can of course substitute some dried herbs in reduced portions, but the dish won’t quite announce itself the same way.

The real surprise in this dish is the fresh tarragon. I’d never tried cooking salmon with it, and

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when cooked in the cream-based farce it imparts a striking, unusual flavour that was somehow reminiscent of Indian cuisine— almost a hint of coconut.

This recipe comes to us as a generous exclusive from Chef Lucais Syme of Vancouver’s acclaimed La Quercia restaurant, which specializes in unique takes on Northern Italian cuisine.

Time to Prepare: About 1 hour

Ingredients

2 Sockeye, coho or King salmon fillets, each about 11-12 inches long, skinless (ask your seafood seller/fishmonger to do this for you, or you can follow the instructions below)
1 lemon zest
2 Tbsp each of the following herbs, chopped: tarragon, chives, basil,
flat Italian parsley
1 Tbsp each of chopped rosemary, thyme, and mint
1/2 cup heavy cream
salt and pepper
olive oil

Optional sides:
Lentils and a green salad
(Or, as in our version in the photo, quinoa and lightly steamed green beans)

Preparation

For the farce start by cutting off about 4 inches off the tail end of both skinless salmon fillets. (You want to end up with two fillets about 7-8 inches long.) Cut these end portions into small cubes, and put into a food processor with the cream to get a paste. Don’t put the herbs in, because we want those to stay in their chopped form. Add salt and pepper to taste, put the mixture into the bowl and fold in the herbs.

Place one of the salmon sides down on a cutting board, with the now-skinless skin side facing up. Spread the farce mixture thickly over the entire surface of the salmon, like you were spreading cream cheese on half a bagel.

Make a bagel sandwich by placing the other half of the salmon side on top— but, advises Lucais, make sure to fit the puzzle pieces together the right way. As with the first piece, the former “skin” side is pressed down on the farce puree, and place them “tip to tail,” reversed, so the thick part of the top fillet matches up the thin part of the bottom fillet and vice versa.

This makes the shape more even— it will cook better and make the portion sizes consistent.

Start to unroll about 18” of tinfoil, but don’t tear it off: place the salmon at the end of the foil and roll the foil so the salmon turns into a nice, fat, cylinder-shaped roast. Keep tension on the foil and roll the salmon up in the foil like a rug so there are few layers of foil holding it all together.

Once secure, tear the foil off the roll, and twist the ends to further tension the salmon together. Place the roll on a tray and bake in the oven at 350 degrees fahrenheit, for about 25 minutes, turning the roll every 10 minutes.

Let rest for 5 to 10 minutes then carefully unravel, slice into rounds (carefully) with a very sharp knife and drizzle with a good Italian olive oil.

Join Consumers Demanding Wild-caught Salmon

Go Wild! — Fri, 10 Feb 2012 22:31:40 +0000

Join Consumers Demanding Wild-caught Salmon: A growing number of consumers are demanding that retailers stock only wild-caught salmon, until salmon farms adopt closed, contained farming systems that don’t harm the environment, coastal communities and wild fish. You can help! Send the letter below to the stores that still sell farmed Atlantic salmon, telling them you’re not going to buy it.

Farmed Atlantic salmon is sold by: Costco – Fresh & Easy Neighbourhood Market (Tesco) — Kroger (Fred Meyer, Ralphs, Smith Food&Drug, Quality Food Centers) – Safeway – Supervalu (Acme, Albertsons, Bigg’s, Cub Foods, Farm Fresh, Jewel-Osco, Lucky, Save-A-Lot, Shaw’s, Shop ‘n Save, Shopper’s Food & Pharmacy) – Trader Joe’s

Target, the second largest discount store in the United States, has eliminated farmed salmon from its fresh, frozen, and smoked seafood offerings in all 1,744 stores in 49 states. When Target made the announcement in early 2010, their shares went up by 4% within hours!

Vote with your dollars and let them know you care. This letter will be sent to the head offices of all of the companies still carrying farmed Atlantic salmon.

[contact-form-7]

“Nearly Naked” Baked or Grilled Salmon Fillet

Go Wild! — Tue, 07 Feb 2012 22:19:19 +0000

Whether baked or grilled, this salmon recipe reveals the true flavours of a wild Sockeye fillet.

Here’s one for the purists. Why “nearly naked”? Because you can, my dear! Sockeye is such a richly flavored fish it really doesn’t need all that much dressing up. Choose this recipe when friends drop in: you won’t spend long in the kitchen and they’ll love it.

For those who have tried our “Pinks in Kimono” recipe, note: this is “good naked.”

This takes no time at all, so if it’s dinner time, put the oven or BBQ on now! If it’s not yet dinner time, that’s fine too: this gets better if it sits for a bit before you cook. Just cover it and leave it on the counter for up to an hour. If you’re leaving it longer, put it in the fridge but bring it up to room temperature before you cook. Your single fillet at about 4-6 oz per person, one side of sockeye will generally feed 4-6 people).

Time to Prepare: About 20 minutes

Ingredients

1 whole wild sockeye salmon fillet with skin on (at about 4 – 6 oz per person, one side of sockeye will generally feed 4 to 6 people)
fine sea salt
olive oil
garlic (optional)
dill (or other herb, eg fresh tarragon or chives)

Preparation

This takes no time at all, so if it’s dinner time, put the oven or BBQ on now! (You’ll be baking at 375 degrees, or grilling on a medium-hot BBQ.) If it’s not yet dinner time, great: this gets better if it sits for a bit, up to an hour.

Pour a very little olive oil in a small dish. If you like garlic, smash a clove and add it to the oil.

Lay the sockeye out on a baking sheet and pat it dry with a kitchen towel, wiping off any stray scales.

Finely chop the fresh herb of your choice. Dill used very lightly gives a nice lift to the flavor of sockeye.

Drizzle or brush the oil onto the flesh side of the fish, coating it lightly. (Discard the garlic or use it in your salad dressing.) Sprinkle sea salt lightly but thoroughly over the oil—be sure to use the fine salt so that it melts into the oil and forms a nice glaze. Finally, an artistic scattering of fresh or dried herbs and you’re done!

If you need to wait before firing it, just cover it and leave it on the counter for up to an hour. If you’re leaving it longer, put it in the fridge but bring it up to room temperature before you cook.

It shouldn’t take more than 10 minutes to cook, but take a peek around the 8-minute mark: if you see white specks rising on the surface of the fish, especially near the thicker head end, it’s done for sure.

Served with a salad of mixed sweet and bitter greens dressed in vinaigrette and crusty French bread, this makes a light and satisfying summer meal. In winter, I’ll serve it with a rice pilaf or risotto and steamed green vegetables for a heartier meal.

As with many of our recipes, an off-dry, mildly fruity white from a Salmon Safe winery is a great accompaniment.

Diet tags: High protein

Number of servings (yield): 6

Pink Salmon Fillets in “Kimono”

Go Wild! — Tue, 07 Feb 2012 21:47:22 +0000

Easy prep, exotic flavor and great value in this recipe for an Asian-robed pink salmon fillet.

Pink salmon has been a much under-valued fish, but consumers are starting to realize that it is an affordable, delicious and healthy fish choice, with a subtle flavour. With more of the product coming to market fresh and frozen, you should easily be able to find it in your grocery store. This recipe is one of my favorite ways to cook pinks, but see also our recipe for “Deliciously Simple Baked Salmon.”

Time to Prepare: About 25 minutes

Ingredients

4 − 6 oz fillet of wild-caught pink salmon per person, skin on
Hoisin sauce
Tamari or light soy sauce
sesame oil
pepper

Preparation

Heat the oven to 400 degrees or put the BBQ on high.

Pat the fillets dry with a kitchen towel and lay them out on a baking sheet covered with parchment paper, or a tray to take to the BBQ.

In a bowl, mix Hoisin, tamari and sesame oil. For each serving, use 1 tablespoon Hoisin, 1 teaspoon tamari and 1 teaspoon sesame oil— roughly 3:1:1. Hoisin is thick and hard to measure, so I often eyeball it and taste for a nice balance of sweet and salt. The sauce should be thick enough that it does not run off the fillets. Add pepper to taste.

Enrobe your fillets generously with the sauce immediately before cooking. If you sauce them too early, the salt will draw moisture from the fish and the robes will melt away! And that, as they say, is not “good naked.”

Cook for approximately 10 minutes in the oven. On the BBQ, watch the coating closely to be sure it doesn’t burn, and reduce heat if it seems to be caramelizing too quickly.

The sweet, nutty taste of this fish is nicely paired with a side of brown rice and bitter greens such as kale.

Diet tags: Reduced fat, High protein

Number of servings (yield): 2

Grilled Salmon Steak with Spiced Pear Compote

Go Wild! — Tue, 07 Feb 2012 04:05:39 +0000

Simple grilled salmon recipe for the BBQ gets jazzed up with spicy pear.

A simple grilled salmon steak gets a little more dressy with this intense compote—sweet and savoury at the same time. There are quite a few ingredients in the compote but when they come together, it’s like a party. Not a kegger, but nothing snooty either. An elegant, hearty meal with complex flavors that’s sure to please everyone at the table.

Once again, Brian the wine expert has included some great West Coast wine suggestions at the bottom.

Serves two.

Time to Prepare: About 1 hour

Ingredients

2 salmon steaks (6 oz or so each)
olive oil
salt and pepper

For the compote:
2 cups of pear wedges
1/2 cup granulated sugar
2 Tbsp finely chopped crystallized ginger
1/2 cup cider vinegar
dash of salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves

Optional topping: some goat chèvre

Optional sexy sides:
steamed or grilled asparagus
grape tomatoes

Instructions

Very finely chop the ginger then combine with the rest of the compote ingredients in a pan. Bring to a light boil on medium heat, stirring gently but frequently for about 20 minutes— or until the pear pieces start to tender and the compote begins to thicken. Cover and reduce heat to warm.

Now get out to your BBQ and preheat your grill to 500° F. This is a fast grill, so don’t worry about the weather. (And the gods admire those who barbecue in the rain.)

Rub the salmon steak with oil of your choice and lightly season with salt and pepper. Place on the grill and cook for about 4 minutes a side (timing will vary due to thickness of steak, but when the white dots appear on the surface, you’re pretty much done).

Since you’ve got the grill fired up, grill up some asparagus for the side after tossing the stems in some olive oil, salt and pepper.

Plate up your grilled salmon steak, placing pear pieces on top— then pour a liberal portion of liquid compote over the pears. (That’s a lot of “p” words, isn’t it.)

You can dress it up even further with small pat of goat cheese on top, and maybe a pecan or two.

Diet tags: High protein

Salmon Safe wine recommendations from Brian the Sommelier:

Brian often reminds us not to get stuck on the no-red-wine-with-seafood rule. White wine goes very well with salmon, but the flavors also work well with Pinot noir — which we grow lots of on the West Coast.

As always, we like to plug Salmon Safe for all that they do to encourage our wineries to protect rivers and salmon habitat.

For a lovely white, check out L’Ecole No. 41′s Semillon.”Medium-bodied and elegant with enough acidity for this dish, since there is some Sauvignon Blanc in it,” says Brian.

As for red, try Panther Creek‘s Shea Vineyard Pinot noir, or their Freedom Hill Vineyard Pinot noir. “Again, elegant fruit but with a little grit, some smokey spices that should compliment this dish.”

Wild Thai Baked Salmon

Kirsten — Tue, 07 Feb 2012 02:27:09 +0000

A simple baked salmon recipe with some Thai kick for your taste buds!

True, wild Pacific salmon may not be native to Thailand but wow— do they go together.

The combination of Thai red curry paste, golden honey and baked salmon from the wild Pacific makes for a dish that’s surprising, distinctive and, as we’ve discovered, a little addictive. Perfect for a romantic evening or dinner with friends.

This recipe for two was passed on to us by our friend Chef Gavin Craig, formerly of Bishop’s Restaurant in Vancouver, BC. (For any Vancouverites in the audience, you can check out what Gavin is currently up to here.)

Our friend Brian the sommelier has also passed on some lovely suggestions for Salmon Safe wine pairings for this dish at the bottom of the page. Enjoy!

Time to Prepare: About 25 minutes

Ingredients

For the salmon:

2 Pieces of Wild Salmon Fillet (Spring or Sockeye), approx 6 oz ea.
2 Tbsp Honey
1-2 Tbsp Red Thai Curry Paste

olive oil

For the sauce:
¼ cup Plain Yogurt
¼ cup Sour Cream
1 tsp Lemon juice
2 Tbsp Fresh Mint (chopped)

For the stir-fry:
1 cup of cubed orange and yellow pepper
½ cup of small shiitake mushrooms (whole)
2 shallots, peeled and quartered
½ cup of green beans, halved
2 cloves of garlic, minced
1 Tbsp olive oil
salt and pepper to taste
½ lime Cashews

Preparation

In a small bowl, mix the honey and Thai curry paste. Lightly oil the fillets and then brush on a light coating of the curry mixture.

WARNING: Some Thai curry paste is very hot so, as the saying goes, taste before you baste.

Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetables and sauce. Preheat the oven to 400 degrees F.

Chop the vegetables into bite-sized pieces and mince the garlic. This medley of vegetables looks its best if you can get very small shiitake mushrooms and leave them whole. Put about a tablespoonful of oil in a large frying pan and set aside.

Whisk the yogurt, sour cream, lemon juice and fresh mint together in a small bowl. Set aside. (I know, it’s a lot of setting aside, but we’re almost there.)

Pop the salmon in the oven for 10-14 minutes, depending on size. (When white dots start to appear on the surface, it’s done.)

Begin your stir-fry at about the 5-minute mark. Add the garlic to the stir-fry just as the vegetables turn tender-crisp, so it won’t brown and turn bitter. Finish the vegetables with a squeeze of lime and salt and pepper to taste.

When the salmon is done, slip a spatula between the skin and the flesh—that way, the skin stays behind on the parchment. Place it on the dinner plate and pour an artistic dollop of sauce over one side of the fillet. You can garnish with cashews and a sprig of mint. Arrange the vegetables around the salmon and serve!

Diet tags: Reduced fat, High protein

Number of servings (yield): 2

Salmon Safe wine recommendations from Brian the Sommelier:

A nice white with these curry flavors, says Brian, is the Eroica Riesling from Washington State’s Chateau Ste. Michelle. “This wine is a little off-dry but with lovely minerality and fruit and a great food wine, spicy or otherwise.”

You can also try a light red, such as a Four Graces Willamette Valley Pinot Noir. “Great fruit but with some spice, which should compliment the myriad of ingredients in this dish.”

Both of these wines are certified by Salmon Safe, which means they protect the habitat and watersheds of wild salmon. And that’s what we love to hear.

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hRecipe

A simple baked salmon recipe with some Thai kick for your taste buds!
True, wild Pacific salmon may not be native to Thailand but wow— do they go together.
The combination of Thai red curry paste, golden honey and

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baked salmon from the wild Pacific makes for a dish that’s surprising, distinctive and, as we’ve discovered, a little addictive. Perfect for a romantic evening or dinner with friends.
This recipe for two was passed on to us by our friend Chef Gavin Craig, formerly of Bishop’s Restaurant in Vancouver, BC. (For any Vancouverites in the audience, you can check out what Gavin is currently up to here.)
Our friend Brian the sommelier has also passed on some lovely suggestions for Salmon Safe wine pairings for this dish at the bottom of the page. Enjoy!
Time to Prepare: About 25 minutes

Ingredients
For the salmon:
2 Pieces of Wild Salmon Fillet (Spring or Sockeye), approx 6 oz ea.
2 Tbsp Honey
1-2 Tbsp Red Thai Curry Paste
olive oil
For the sauce:
¼ cup Plain Yogurt
¼ cup Sour Cream
1 tsp Lemon juice
2 Tbsp Fresh Mint (chopped)
For the stir-fry:
1 cup of cubed orange and yellow pepper
½ cup of small shiitake mushrooms (whole)
2 shallots, peeled and quartered
½ cup of green beans, halved
2 cloves of garlic, minced
1 Tbsp olive oil
salt and pepper to taste
½ lime Cashews
Preparation
In a small bowl, mix the honey and Thai curry paste. Lightly oil the fillets and then brush on a light coating of the curry mixture.
WARNING: Some Thai curry paste is very hot so, as the saying goes, taste before you baste.
Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetables and sauce. Preheat the oven to 400 degrees F.
Chop the vegetables into bite-sized pieces and mince the garlic. This medley of vegetables looks its best if you can get very small shiitake mushrooms and leave them whole. Put about a tablespoonful of oil in a large frying pan and set aside.
Whisk the yogurt, sour cream, lemon juice and fresh mint together in a small bowl. Set aside. (I know, it’s a lot of setting aside, but we’re almost there.)
Pop the salmon in the oven for 10-14 minutes, depending on size. (When white dots start to appear on the surface, it’s done.)
Begin your stir-fry at about the 5-minute mark. Add the garlic to the stir-fry just as the vegetables turn tender-crisp, so it won’t brown and turn bitter. Finish the vegetables with a squeeze of lime and salt and pepper to taste.
When the salmon is done, slip a spatula between the skin and the flesh—that way, the skin stays behind on the parchment. Place it on the dinner plate and pour an artistic dollop of sauce over one side of the fillet. You can garnish with cashews and a sprig of mint. Arrange the vegetables around the salmon and serve!
Diet tags: Reduced fat, High protein
Number of servings (yield): 2
Salmon Safe wine recommendations from Brian the Sommelier:
A nice white with these curry flavors, says Brian, is the Eroica Riesling from Washington State’s Chateau Ste. Michelle. “This wine is a little off-dry but with lovely minerality and fruit and a great food wine, spicy or otherwise.”
You can also try a light red, such as a Four Graces Willamette Valley Pinot Noir. “Great fruit but with some spice, which should compliment the myriad of ingredients in this dish.”
Both of these wines are certified by Salmon Safe, which means they protect the habitat and watersheds of wild salmon. And that’s what we love to hear.
Path:

Grilled Salmon Burger with Fresh Mango Salsa

Kirsten — Mon, 06 Feb 2012 06:37:30 +0000

These richly seasoned, mango-topped grilled salmon patties are to die for.

Made with fresh baked (then flaked) salmon fillet , these delicious salmon burgers work very well with leftover salmon, too. Slap ‘em on a focaccia, baguette or kaiser and garnish with the lively fresh mango salsa— voila, you’re living the good life, with no cancelled airline tickets.

A while back Kirsten missed her dream vacation due to circumstances beyond her control, so to cheer her up I cooked up this taste of the tropics— part sun-kissed Caribbean beach, part salmon-kissed Pacific Ocean.

There’s a lot going on in this dish, so I consulted with my sommelier friend Brian for some appropriate Salmon Safe wines. He passed on a couple of enticing recommendations, which you should check out at the bottom.

This will serve four people.

Time to Prepare: About an hour.

Fresh Mango Salsa

Ingredients

2 ripe mangos (diced)
1 tsp grated lemon zest
1 1/2 Tbsp lemon juice
1/8 cup olive oil
¼ cup fresh Italian parsley (chopped)
1 shallot (finely chopped)
1 1/2 Tbsp fresh mint (chopped)
1 Tbsp capers (slightly chopped)
1/3 tsp crushed red pepper flakes

Preparation

Blend the liquids and spices in a medium-sized bowl and then gently fold in the diced mango. Season with salt and pepper to taste and set aside. A little time for the flavours to mingle is a good thing.

Grilled Wild Salmon Burgers

Ingredients

2 lbs salmon fillet (baked)
1 tsp salt
1 tsp cinnamon
1/2 tsp ground pepper
1/2 tsp cayenne
1/4 tsp nutmeg
2 cups onion (finely chopped)
1/4 cup olive oil
1 beaten egg yolk
1 cup breadcrumbs
3/4 cup mayonnaise
1/2 cup cilantro (chopped)
1 cup panko crumbs

Preparation

As mentioned, this is an excellent recipe for left-over baked salmon, but if starting from scratch preheat your oven to 400F. Place your fillet on a cookie sheet or baking pan lined with parchment. Lightly dress with a bit of olive oil, salt and pepper. Bake 10 to 14 minutes — as always when you see little white dots appearing on the flesh it’s done. Allow to cool until still slightly warm to the touch.

As shown in the video, flake the salmon into a bowl and set aside.

Heat the olive oil in a skillet over medium and make your spicy base. Add the finely chopped onion, and cook until softened, about 6-8 minutes. Season the onions with salt, pepper and the spices— cinnamon, cayenne, nutmeg, salt and pepper — and saute the onions for another minute or so.

Transfer to a large bowl, and when it’s cooled, make your patties. Add the flaked

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salmon to the spicy base in the large bowl, then add the panko crumbs, egg yolk, mayo and cilantro. Mix to blend, and then form into burgers to suit the shape of your bun– if focaccia, you can square them off. If the mixture is too squishy and unformable, add a little more panko. Don’t make them too big! Then they’ll break when you flip them.

Fry in a pan with a mix of olive oil and butter (butter is nice if you don’t mind the calories) on medium heat— sear them on each side, then reduce heat a

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bit until heated through, about 4 to 6 minutes.

Place the burger on half the focaccia or other bun, dollop a good portion of mango salsa and cap with the other half of bun. Serve up with potato salad and lime wedges.

Salmon Safe wine recommendations from Brian the Sommelier:

Off-dry white wines work well with salmon, but so does Pinot noir. Both of these Salmon Safe wines are grown in Oregon, a state making some good efforts to bring wild salmon back to its rivers.

For whites, Brian recommends Sokol Blosser‘s Evolution. “This is a proprietary blend of nine white grapes… it’s an easy-to-drink wine with a lot of different layers.”

For a light red, Brian recommends Argyle Winery‘s Pinot Noir . A little more expensive, but delicious.”More fruit forward and again, an easy drinking style that pairs well with the fusion of flavors in this salmon burger.”

Crispy Fried Salmon with Chipotle Crab

Sean — Sat, 04 Feb 2012 21:10:53 +0000

Eat the skin on this crispy pan-fried salmon—you’ll love it.

Most of us think eating fish skin is a no-no. Prepared with wild salmon, it’s a yes-yes— salmon “cracklins,” basically, adding a very cool (and just a wee bit trendy) texture and taste to an already delicious piece of fish. In the memorable words of Kirsten, “This skin tastes like bacon!”

Well, not exactly, but it is tasty. Very nice paired with our chipotle crab garnish and a daub of Japanese tobiko (flying fish roe).

This might sound fancy-shmancy, but this gorgeous dish is a breeze to prepare and looks incredible. Perfect for that candlelit dinner, but you can also double-date: this recipe serves four.

Time to Prepare: About 1 hour

Ingredients

2 wild Sockeye, King or coho salmon fillets (about 6 oz each)
½ cup of grapeseed oil (or other high-heat tolerant oil, such as safflower or sunflower)
6 oz of fresh crab meat
2 Tbsp of chipotle mayonnaise (store-bought, or follow our little recipe)
3 Tbsp of sea salt
1 Tbsp of parsley
1 avocado
Japanese pickled ginger, aka tobiko
a small portion of wasabi
2 oz of flying fish roe, aka “tobiko”

Instructions

You can buy fresh crab meat at your seafood counter, or buy a live crab and do the work yourself. (If you want to cook your own crab —and if you eat crab, you should do it at least once in your life—see below for instructions). For the garnish, fold the crab meat and parsley into the chipotle mayonnaise.*

Score salmon fillet skins with your sharpest, thinnest knife— at a 45° angle to the skin. (Don’t cut all the way to the edges of the fish, but leave about a quarter-inch uncut on both sides.) Make the cuts about a half-inch apart to aid searing. This is all made easier if you ‘pinch’ the edges of each piece somewhat to make the fillet slightly curved.

Lightly salt and pepper both sides of the fillet, and place skin-side down in the grapeseed oil at high heat. Cook until the skin is crispy, about 4 minutes. Then turn the fillet and cook as needed to finish. This should be a couple of minutes depending on the thickness of the fillet.

This can be served many ways with many sides, but for a Japanese touch plate the grilled crispy salmon, with generous dollop of chipotle crab, on a bed of brown rice. Serve with edamame,and garnish with the tobiko roe and wasabi.

*If you can’t find chipotle mayonnaise at your favorite store, take 1/2 cup mayonnaise, 2 chipotle peppers in adobo sauce (ask your store) and a Tbsp of the adobo sauce itself and hit it with your food processor. Voila, Sean’s family secret revealed.

How to Boil a Crab:

Pop one live, 1-2 lb Dungeness crab into a pot about ⅔ full of boiling water with 3 tablespoons of sea salt. Cook for about 10 minutes per lb of whole crab, about 15-20 minutes for a big one— basically until the

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shell turns an orange-ish red.

Pull the crab out and run it under cold water for couple of minutes, then get to work getting the meat out of the shell, by hook or crook. You can use scissors on the smaller legs, but for the claws pull out your nutcracker. (Don’t crush all the way through the claw or you end up with shell pulverized into the meat, which is never good. Put a good crack in the claws then pry the shell away from the meat.)

If you’ve done a 2-lb crab you should have some leftover meat, in which case scarf it when no one is looking or save it for the next day to eat with some garlic butter.

Diet tags: High protein

Sockeye Salmon Pasta with Caviar

Sean — Sun, 20 Nov 2011 22:37:00 +0000

This recipe is a striking and brilliant way to serve citrus-cured ceviche salmon, with caviar for added flair.

I make this with sockeye (fresh or frozen) for the best colour impact. If salmon caviar is not your thing—though it is delicious!— you can make this without it.

If you’re not serving a salad and/or you want to add some colour, feel free to toss in some cilantro, rapini, kale or spinach. Yum.

Serve it with hot french bread, a salad and a dry, fruity white wine.

Homemade fish stock is best for cooking the pasta for this one. And so easily done: just ask your fishmonger for a head from a white-fleshed fish. Halibut is my favorite for stock. Submerge it in just enough water to cover, add 2-3 peppercorns, bay leaf and a sprig of tarragon. Bring to the boil and simmer no more than 30 minutes: if you cook it longer, it may develop a bitter taste. Strain and use immediately or freeze.

This recipe serves two.

For a lavish selection of West Coast wines, check out this great list of Salmon Safe wines produced by vineyards that protect their local watersheds.

Time to Prepare: About an hour

Ingredients

6 oz. fresh or frozen sockeye salmon fillet
1 jar red caviar (large eggs)
fettucine for two
olive oil
1/4 cup lime juice
pinch of sugar
pinch of salt
coriander seed
8-10 cups light fish stock (see note above)

optional: cilantro, rapini, spinach or young kale leaves, chopped.

Preparation

As noted you can leave out the caviar, and you can alter the flavours by substituting garlic, peppercorns or crushed dried chili peppers—or some combination thereof—for the coriander seed. (Whatever you use, remember to strain them out before mixing with the fish).

So here are the prep steps. Mix lime juice with 2

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tablespoons olive oil, sugar, salt and 4 or 5 coriander seeds. Set aside to infuse.

If frozen, partially defrost the sockeye–it should be firm, but thawed enough to cut. Slice it into bite-sized pieces about 1/4 inch thick. Leave the fish covered, at room temperature, until it is completely thawed and pat it dry.

Bring a large pot of fish stock to a boil and salt it to taste for cooking the pasta.

Taste the lime juice marinade and adjust the sugar and salt to your taste. Remove the coriander seed. Place the fish in the marinade and the pasta in the rapidly boiling water. While the pasta cooks, turn the fish in the marinade from time to time.

Drain the pasta and return it to the cooking pot. If you are using greens, add them to the pot now and keep it warm while the greens wilt slightly.

Pour salmon and marinade over the pasta and toss well to coat the pasta. Transfer the pasta to warmed dinner plates and garnish with generous amounts of caviar. Serve at once!