Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Wild BC Pink Salmon Baked with Tartar Sauce
Wild BC Pink Salmon Baked with Tartar Sauce
Ingredients (Serves 4)
- 250 mL (1 cup) mayonnaise
- 10 mL (2 tbsp) dried dill
- 45 mL (3 tbsp) finely chopped cornichons (gherkins)
- 15 mL (1 tbsp) finely chopped stuffed green olives
- 15 mL (1 tbsp) finely chopped shallots
- 15 mL (1 tbsp) finely chopped capers
- 15 mL (1 tbsp) finely chopped parsley
- 30 mL (2 tbsp) lemon juice
- 15 mL (1 tbsp) Dijon mustard
Method
Preheat the oven to 200°C (400°F).
Prepare the tartar sauce by combing the mayonnaise, dill, cornichons, olives, shallots, capers, parsley, lemon juice and mustard until well blended.
Season the wild BC pink salmon fillets with salt and let them sit for 10 minutes. Place the salmon on a lined baking sheet and spread a tablespoon of tartar sauce over each piece.
Bake at 200°C (400°F) for 7 minutes until just slightly under done, or 10 minutes until salmon is cooked through and just flakes when pressed with a fork.
Serve with the remaining tartar sauce on the side.
Courtesy of British Columbia Salmon Marketing Council
