Citrus and Tarragon Cured Wild BC Coho Salmon
With Fennel, Bean and Potato Salad

Citrus and Tarragon Cured Wild BC Coho Salmon With Fennel, Bean and Potato Salad

Ingredients (Serves 4-6)

• 12 limes, juiced
• 2 grapefruits, juiced
• 10 ml (2 tbsp.) finely grated fresh ginger
• 45 ml (3 tbsp.) fresh tarragon leaves, chopped
• 500 g (1 lb) boneless, skinless wild BC coho salmon fillets

Fennel, Bean and Potato Salad

• 4-6 new potatoes, washed
• 1 sprig of fresh mint
• Sea salt
• 250 g (1/2 lb) green and yellow beans, trimmed, cooked and cooled
• 1 bulb fennel, green fronds removed, trimmed, cored and thinly shaved
• 90 ml (6 tbsp.) extra virgin olive oil
• juice of 1 lemon
• 5 ml (1 tsp.) grainy 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