Foodie Friday is here once again! We’re joined by cookbook author and President and Founder of The Gourmet Warehouse Caren McSherry with another mouthwatering recipe.
This week Caren is showing us how to make grilled wild pacific sockeye salmon with saffron dill sauce, a tried and true B.C. favourite with a twist.
LISTEN: Caren McSherry shows us how to make this west-coast themed meal
What you’ll need
- 2 sides of wild sockeye salmon (roughly 3 pounds)
- Fleur de sel
- Ground fresh pepper
- 1 shallot, finely chopped
- 1 teaspoon of chopped fresh ginger
- 1 clove garlic, minced
- 1 cup chicken or fish stock
- ½ cup white wine
- A sprig of fresh dill
- Nutmeg, freshly grated
- 1 ¼ cups heavy cream
- 1 teaspoon saffron threads, pounded to a powder
- A squeeze of fresh lemon
- Fresh dill sprigs for garnish
- 2 cups shelled English Peas
- 4 Portions of black fettucine
- 6 grams fresh Sockeye salmon
Start by seasoning the fish with the salt and pepper. Set aside.
In a pot, combine the shallot, ginger, garlic stock, wine, thyme and nutmeg.
Bring to a boil and reduce by half. Strain through a fine sieve. Return to the pot and add the cream and saffron, simmer until thick enough to coat the back of a spoon. Season to taste and finish with a squeeze of fresh lemon. Set aside.
Blanche 2 cups of fresh English Peas in boiling salted water, then refresh in ice water to preserve the colour. Drain and set aside.
Cook 4 portions of black fettucine pasta in boiling water until al dente. Drain and drizzle with a bit of olive oil to prevent it from sticking.
Grill your salmon as you like it.
To serve, place the pasta in the bottom of the serving bowl, ladle the saffron sauce over, distribute the reserved peas evenly and top with the grilled salmon, and garnish with the fresh dill and extra sauce if desired.