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 Chum Salmon with Soy Wasabi Glaze
Wild BC Chum Salmon with Soy Wasabi Glaze
Ingredients (Serves 4)
- 30 mL (2 tbsp) fresh lime juice
- 45 mL (3 tbsp) soy sauce
- 15 mL (1 tbsp) prepared wasabi
- 90 mL (6 tbsp) cold unsalted butter, cut into small pieces
- Vegetable oil
- 4-175 g (4-6 oz) wild BC chum salmon fillets
- Seasalt and freshly ground pepper
- 3 green onions, thinly sliced
Method
Combine the lime juice, soy sauce and wasabi in a small saucepan.
Preheat the oven to 180°C (350°F).
Lightly oil a baking dish. Season the wild BC chum salmon to taste, place in a baking dish and bake for about 8 to 10 minutes or until salmon is opaque in the center and just flakes when pressed with a fork.
While the salmon is cooking, heat the soy mixture over low heat, stirring until smooth. Remove from the heat and add the butter, whisking constantly until the butter is emulsified.
Serve the salmon immediately, drenched with the sauce and sprinkled with the green onions.
Courtesy of British Columbia Salmon Marketing Council
