Skipper Otto's Chum Salmon Fillet
Two 5 oz chum salmon fillets
1 tbsp kosher salt
Half a lemon
1 tbsp Canola oil
Knob of butter
Canned chickpeas, rinsed
Roasted red pepper hummus
Black olive tapenade
Dried olives for garnish
Bring a cast iron or stainless steel pan to high heat, add the oil.
Sprinkle the salt over the salmon fillets on both sides.
Lay the salmon fillets in the pan – be careful not to splatter yourself.
Cook 2 to 3 minutes on the first side.
Flip the fillets and add the knob of butter.
Squeeze the lemon juice into the pan and continue cooking for about 2 minutes.
Tilt pan and using a big spoon to glaze the salmon with the lemon and butter… mmm, you’ll be salivating at this point.
Put together a seasonal salad using the veggies and ingredients your family enjoys. Add the vinaigrette.
Serve the wild chum salmon fillets over a bed of the salad you made, and finish with your favourite garnish.
Local food builds community. When you buy direct from a fishing family, you gain insight into the seasons, the ocean, and your food. It gives you a chance to show your children and grandchildren where their food comes from. Local food is also an investment in the future. By supporting local fishermen and farmers today, you’re helping to ensure that there will be fishermen and farmers in your community tomorrow.
Skipper Otto’s Community Supported Fishery (CSF) connects you with local fishermen to foster the protection of ocean resources while providing premium, wild, fairly-traded, Ocean Wise seafood. Click here to learn more about Skipper Otto's CSF program and how you can pickup at Community Natural Foods - Chinook Market this spring!
Recipe & photo provided by Skipper Otto & Chef Ned Bell
Click here for more information