Citrus Baked Wild Pacific Salmon with Mussel Butter

  • Duration:
  • Intended for: 2
  • Difficulty level: Moderate
  • Prepares in: 3 steps
  • Comments: 0
  • Ingredients: 11
Published 2 recipes

Throughout his award winning career Chef Robert Clark has been a champion of sustainable seafood. In 2004, Chef Clark was instrumental in helping the Vancouver…

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  • Wild Pacific Salmon, skin on, pin bones removed 4*5 ounce portion
  • salt and pepperto taste
  • lemon, zested1
  • parsley, chopped2 tablespoons
  • mussels2 pounds, de-bearded and rinsed
  • fish stock1 cup
  • white wine1/2 cup
  • vermouth1/2 cup
  • shallots1/4 cup
  • garlic3 cloves
  • butter2 tablespoons
3 Steps to complete

1. Mussels and Sauce

2. Salmon

3. Finish it Off

Recipe Description

Nothing beats a creative wild salmon recipe from Chef Robert Clark! Enjoy this delicious recipe with your favourite vegetables any time of the year.

If you live in the Vancouver area be sure to check out Chef Robert Clark’s retail location, The Fish Counter, on Main Street in Mount Pleasant.  The Fish Counter is a great place to purchase your Wild Pacific Salmon and Mussels for this recipe. They provide sustainable, healthy, and high-quality seafood to the Main Street community and it’s all Ocean Wise.

Think of the Fish Counter as your farmers’ market, for seafood.

Did you know that marine mammals approaching too close to salmon farms are routinely shot and killed by “predator control” workers, accounting for hundreds of animal deaths each year? Click here to lean more!

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