Highline Fish Co

Recipe: Sake Soy Salmon

 product photo. Taken fresh on a local BC fishing boat.

Recipe from Evan Goldstein's Perfect Pairings.

Photo credit: Maggie Hoffman (Photo is of a different recipe available through Maggie's Flickr page.)

Ingredients

  • 2/3 cup chicken stock
  • 1/3 cup sake
  • 3 Tbsp soy sauce
  • 1 Tbsp grated ginger
  • 1 tsp finely minced garlic
  • 2 to 3 Tbsp butter (optional)
  • Four 6 oz salmon fillets
  • Olive oil
  • Salt and pepper

Directions

  1. In a medium saucepan, combine the stock, sake, soy sauce, ginger and garlic over medium heat. Bring to a boil and simmer until reduce by half, 8 to 10 minutes. Whisk in butter if desired.
  2. Brush fish fillets lightly with oil then sprinkle with salt and pepper.
  3. Preheat broiler or grill. Cook the salmon, turning once and basting with some of the sauce, until the fish looks almost opaque when the point of a knife is inserted into the thickest part, 3-4 minutes per side. Pour remaining sauce over cooked fish just before serving.
  4. The salmon can be baked instead of broiled or grilled. Preheat the oven to 450 degrees and place the fish in an oiled baking dish. Bake, basting once with the sauce, until the fish looks almost opaque when the point of a knife is inserted into the thickest part (8 to 10 minutes).

Our Fresh Fish, Prawns and Shrimp

Black Cod

Black Cod or (Sablefish) is renowned for its buttery flavour.

Halibut

Chefs love Pacific halibut for its mild, sweet taste and firm texture, which adapts well to many types of cooking.

Ling Cod

The lingcod is a popular eating fish, and is thus prized by anglers.

Pacific Red Snapper

Yelloweye, or Pacific Red Snapper, is a delicious and healthy fish.

Prawns

Spot prawns are the largest shrimp found in Canada's west coast waters.

Rock Cod

Delicate but flavourful fish, excellent baked, poached or sautéed.

Salmon

The fish that made Campbell River famous. Salmon is a treat!

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Tuna

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