Butterfly Salmon Steaks.

  • One of my favorite ways to make salmon on the boat!!!

  • Thaw 1 coho portion or coho side in refrigerator immediately before use.

  • Rinse, cut fillet into 3” strips leaving skin on.

  • Take each strip and cut down the middle of the strip but do not cut through the skin.

  • Take the strip and carefully fold it along the middle line you just cut to form the image seen in the photograph.

  • Optional: season with dill.

  • Heat cast iron pan or other heavy skillet. Add high heat oil. Fry at medium-high heat and then flip and fry the other-side until cooked through.

Winter Treats.

Desire Fish Co. Pickled Salmon Recipe.

This is my favorite pickled fish recipe from my friends at Desire Fish Company in Bellingham, WA. I enjoy pickling my salmon for gifts and treats every winter! It’s great served on toasted bread and cream cheese:

Thaw coho portions or coho sides under refrigeration immediately before . (I prefer to skin the fish after salting). Salt heavily with rock salt in layers. Use glass, stainless steel or ceramic bowl. Cover. Place several plates and bowls with heavy rock in top bowl on top of cover over fish to weight fish. Leave 24 to 48 hours in refrigerator to allow salt to "cook" fish and extract as much moisture as possible.

Prepare pickling solution:
— 1/2 cup sugar (can add 1/4 cup more if desired)
— 1/2 cup water
— 1 1/2 cups white or apple cider vinegar
— 1 heaping tbs pickling spice

Boil 5 minutes, allow to cool entirely. No heat should touch fish. Strain. Solution may be increased as necessary. This amount will cover approximately two portioned pieces, or one filleted side.

Take salted fish and do not rinse. Brush off remaining salt. Cut from skin into slices or chunks as desired. If skinned before salting brush off salt and slice. Use sliced onion between layers to create space. Pickling solution will be absorbed into fish and salt will enter into pickling solution.

Layer fish and onions in jar or crock. Pour cooled solution over fish. Press down to cover. Refrigerate at least 48 hours or more before eating. Store in refrigerator. Keeps a long time. People of yore would make enough for the winter and keep in a crock in a cold room.

Natalie’s Salmon Bagel


INGREDIENTS:

Can of coho or smoked keta salmon
Salmon brine
Toasted bagel of your choice
Cream cheese
Juice of 1 lemon
Thick tomato slice
Capers (optional)
Sliced red onion
Fresh dill (or dried)

RECIPE:

Toast your bagel! In a small bowl, mix together the cream cheese, salmon, salmon brine, and lemon juice, then spread onto your bagel. Top with tomato, red onion, capers, and fresh dill. Makes 2 servings.

*photo and recipe by www.natalieberger.com

Salmon Croquettes


INGREDIENTS:

2 cans coho salmon (use salmon brine in can)
2 spoonfuls mayonnaise
1 egg
salt and pepper to taste
1/4 tsp chilli powder (optional)
2 or 3 green onions
Panko breadcrumbs (can sub blended walnuts for GF)

RECIPE:

Mix cans of coho salmon, mayonnaise, egg, salt, pepper, chilli powder, and green onions in a bowl. Add generous amount of breadcrumbs until you are able to form salmon patties. Heat a high heat oil in a skillet. (I like to lightly coat the patties with breadcrumbs before I fry them). Pan fry patties until golden brown on each side.

Toasted Sesame Oil Sablefish & Quinoa

INGREDIENTS:

1 portion Sablefish
Toasted sesame oil
Rice wine vinegar
Salt
Quinoa
Green onions
Avocado

RECIPE:

Start boiling your quinoa in water and salt while pre-heating oven to 450F for sablefish. While oven is pre-heating, pour generous amount of toasted sesame oil on top of your sablefish along with a pinch of salt. Bake sablefish for 6 minutes, then broil on high for 4 minutes. When quinoa is done cooking, add a few glugs of rice wine vinegar and conservative amount of toasted sesame oil. Thinly slice a green onion and 1/2 avocado (optional) and add to quinoa.

*Pro tip: Pour sizzling oil from the sablefish pan on top of sablefish for added depth and flavour!

Halibut Tacos


INGREDIENTS:

1 portion halibut
1 egg
Flour, salt, pepper
Cabbage
Tortillas
Sour cream
Lemon slices
Hot sauce (optional)

RECIPE:

Heat generous amount of oil in skillet on medium/high heat. Mix flour, salt, pepper in bowl. Whip up egg in separate bowl. Cut up halibut into small cubes, cover in egg, then flour, and fry in the pan for 1-2 minutes a side. While frying halibut, heat tortillas in oven. Serve topped with sour cream, (hot sauce optional), cabbage, and squeeze of lemon.

*Pro tip: Make sure to regulate heat (lower as needed) so as not to burn halibut while frying.

Spot Prawn Scampi


INGREDIENTS:

Spot Prawn tails
Butter
Olive oil
White wine vinegar
Garlic
Salt, pepper, chilli powder
Pasta of choice (Tagliatelle works best)!!!

RECIPE:

Thaw out your spot prawn tails in a bowl in the fridge. Pop the shells off and save to make a spot prawn stock later, or cook with shells on for added flavor, and peel off after cooking. Heat a generous amount of butter and oil in a skillet. Add fresh minced garlic for a minute, then add 1 part white wine vinegar to 1 part water and reduce! Add salt, pepper, and chilli powder to taste, as well as your prawns. Cook until opaque and firm, probably only 1-3 minutes on low heat. Pour mixture on top of pasta and sprinkle with a hearty amount of parsley.

*Pro tip: toast some bread to mop up the leftover broth!