If you missed the Best Catch Sustainable Seafood Festival we hosted over the weekend, it celebrated the sustainability of our oceans and how we can make better consumer choices when it comes to seafood (it was also about an abundance of fantastic free samples, great music, and carnival games). There were plenty of exhibitors from around the Lower Mainland to educate visitors about ways in which we can make better ocean-friendly choices. I took the opportunity to talk to a few exhibitors like Oceanwise and MSC and gathered as many recipes as I could from them so that I could share them with you! Today’s post sounds like a lovely way to have salmon, especially with beans, potatoes and fennel being in season.
Citrus and Tarragon Cured Wild BC Coho Salmon with Fennel, Beans and Potato Salad:
- 12 limes, juiced
- 2 grapefruits, juiced
- 2 tsp finely grated fresh ginger
- 3 Tbsp fresh tarragon leaves, chopped
- 11b boneless, skinless wild BC coho salmon fillet
Fennel, Bean and Potato Salad:
- 4-6 new potatoes, washed
- 1 sprig of fresh mint
- sea salt
- 1/2 Ib green and yellow beans, trimmed, cooked and cooled
- 1 bulb fennel, green fronds removed, trimmed, cored and thinly shaved
- 6 Tbsp extra virgin olive oil
- juice of 1 lemon
- 1 tsp grainy mustard
- 4 Tbsp coarsely chopped Italian parsley
- freshly ground black pepper
- Maldon sea salt
- cold pressed grapeseed oil or extra virgin olive oil
1. Mix the citrus juice, ginger and tarragon together. Using a sharp knife, thinly slice wild BC coho salmon into 1/8-inch (0.3 cm) thick slices and transfer to a 9 x 13-inch (23 x 33 cm) glass baking dish. Pour the citrus juice mixture over salmon, cover and refrigerate for one hour.
2. Place potatoes and mint in a pot. Cover with water and add salt to taste. Bring to simmer and cook until tender. Drain discarding mint, and let cool. Dice potatoes and add to beans along with fennel.
3. Mix olive oil, lemon juice, mustard and parsley together. Toss with potatoes, beans and fennel. Season to taste.
4. To serve, remove salmon from citrus juice, divide equally onto each plate, placing slices flat. Sprinkle with Maldon sea salt and drizzle with oil Place salad on top of salmon and serve.
SERVES 4 TO 6 AS AN APPETIZER OR LIGHT MEAL
Recipe Source: Michael Allemeier, Winery Chef, Mission Hill Family Estate Winery, printed in British Columbia Salmon Marketing Council’s BC’s Best Wild Salmon Recipes IV brochure.