1c Frozen Peas
5g Fresh Mint
Bring a medium pot of water to a boil and season with salt. Cook the peas in the water for 1-2 minutes. Remove from water, and set in fridge to cool. Save the hot water in the pot.
In a blender, blend the cooled peas, adding small amounts of the cooking liquid until smooth. Once smooth, add the mint, and continue to blend for 30 seconds. Season with salt.
20 minutes (including chilling time)
7-10 large fingerling potatoes
1 Bunch Asparagus
Salt & pepper
Cut the fingerling potatoes in half lengthwise, and toss in olive oil, salt, pepper and chili flakes. Lay potatoes on a baking tray lined with parchment, face down and roast at 375F until soft.
Trim the ends of the asparagus, and cut the tips into 1 ½” pieces. Dress the asparagus in olive oil, salt, pepper and chili flakes and roast at 375F for 15-20 mintues, or until cooked through.
Heat 2L of Canola oil in a large pot to 300F.
Using a vegetable peeler, remove the skin from the carrot. With the same peeler, make long peels from the top to the bottom of the carrot. Fry the peels in the oil for 1-2 minutes. Remove before the peels start to colour. Season with salt. Allow to dry on paper towel.
Wild salmon fillet with skin
Preheat a non-stick pan. Season the salmon with salt. Oil the hot pan and place the salmon skin side down. Turn the heat to medium. Allow the skin to sear and get crispy.
Once the flesh of the salmon is cooked halfway through, flip the salmon over and finish cooking on the flesh side. The fish should be firm and flaky.
Remove from pan and finish with a fresh squeeze of lemon.
We are thrilled to have Ocean Wise partners sharing their favourite wild salmon recipes with us. This delicious recipe from Chef Daniel Norcott of Catch & the Oyster Bar is definitely one for the books. He pairs an incredible pan seared salmon with pea & mint puree, roasted potatoes, asparagus and carrot chips.
Did you know that farmed salmon producers actually use petrochemical dyes to give their salmon’s flesh it appetizing pinkish colour? Click here to lean more!