Images from our family’s kitchen
Rule #1 from our Mother – Do Not Overcook Salmon!
Fish Chowder Soup
2 tbsp butter
2 cloves garlic
1 small onion
2 small carrots
1/2 cup dry white wine
1/4 c flour
3 cups milk
2 cubs fish stock/chicken stock
2 cups potatoes
1 cub corn/peas
salt and freshly ground pepper
1/2 lb of ling cod skinless cut into 1” pieces
1/2 Lb pink salmon skinless cut into 1′ pieces
Melt the butter in a large pot over medium heat. Add garlic and onions, cook for 5 min until translucent but not golden. Add carrots and stir through.
Turn heat up to high and add white wine. Stir, then let simmer rapidly until mostly evaporated. Add flour and sir. When it becomes sludgy slowly pour in the broth to dissolve the paste, then stir in milk
Add potato, corn, salt and pepper. Bring to a simmer then turn heat down so its simmering gentle. Cook until the potato is almost cooked. Add fish and peas simmer for 3 min. or until fish is just cooked adjust the Salt and pepper. add more milk if too thick.
serve garnished green onions and crusty bread o the side for dunking!
Enjoy!
Sockeye Burgers
4 brioche buns
1 lb sockeye salmon
Sauce
1/2 cup Greek yogurt
1/2 cucumber diced
1/2 tsp dill
salt and pepper to taste
juice of 1/2 lemon
Toppings
1 avocado slices
red onion sliced into thin rings
lettuce
Directions
Cut sockeye salmon into single sized portions.
Prepare the sauce by adding all the ingredients together and mix well.
Put all the toppings in separate serving plates
In a pre heated 425˚ f oven place the room temperature salmon in a baking dish and cook for 8-10 min.
Prepare your brioche with all the toppings. Spread the sauce generously on both sides of the buns with the salmon on top.
Creamy Lime Sauce for Salmon or Tuna
2/3 cup yogurt or sour cream or mayonnaise (any combination of these three ingredients)
1/4 tsp ground cumin
1/8 tsp salt
Few drops of Tabasco sauce
juice of one lime
Optional: 1/4 tsp oregano or marjoram
Mix all ingredients together. Sauce can be prepared a day ahead of time and refrigerated. Bake ,broil,fry or barbecue. Gently heat sauce and pour over fish when ready to serve. Or just pour room temperature sauce over the fish.
Optional: drizzle juice from remaining half of lime over the sauce and sprinkle with basil
Tartar Sauce for Salmon
1 cup mayonnaise ( or combine mayonnaise, yogurt and sour cream to make 1 cup)
1 tbsp finely chopped parsley
1 tbsp finely chopped dill pickles or sweet pick;es
1 tbsp finely chopped onion- red onion. Red is best for flavor and appearance
1 tbsp of capers
2 large green olives chopped finely this is the key ingredient do not leave out
mix all ingredients together. spread mixture on salmon and bake fish or bake the fish without the sauce and add it as a cold sauce when serving the fish.
Maple Mustard Sauce for Salmon
1/3 cup maple syrup
1 tsp whole grain Dijon mustard
juice of 1/2 lime- can substitute lemon for lime but lime is better.
Whisk all ingredients together and pour over baked, fried or broiled salmon.
Asian Sauce for Salmon
1/4 cup vegetable oil
3 tbsp soy sauce
3 tbsp lemon juice
1 clove garlic-crushed or finely chopped
1/8 tsp freshly ground pepper
3/4 tsp freshly ground ginger
Mix all ingredients together. Marinate fillets for 1/2 hour in the mixture. Remove fish from the marinade and bake, broil, fry or barbecue fish, basting occasionally with marinade. Heat remaining marinade and serve over salmon and rice.
Donna’s BC Coast Inspired Sauce
1/3 cup ketchup
1/3 cup plum sauce
2 tbs soy sauce
1/2 tsp sesame oil
1/4 tsp sriracha hot sauce
Mix all ingredients together with a whisk and pour over salmon fillet. Marinate for 1/2 hour. Remove from marinade and fry, steam, broil or barbecue the salmon. When the fillet is cooked, pour remainder of marinade over the fish and serve.
Yogurt and Almond Lingcod
2 lbs fresh or thawed ling cod fillets
1 cup yogurt
lemon zest from 1 lemon
1/4 cup dry bread crumbs
1 tbsp minced onion
1/2 cup blanched almonds, finely chopped
salt and pepper
Preheat oven to 425 F degrees. Mix yogurt, lemon zest, breadcrumbs and onion together, season to taste with salt and pepper. Dip fish in yogurt mixture, coating well. Carefully roll fillet in almonds and place in an oiled glass baking dish. Bake in oven for 15 to 20 minutes until the fish just turns opaque (fish continues to cook after removal from heat).
Serves 4