River Select Wild Salmon Pesto Pasta
Videographer: Lisie Garlipp
Made with River Select Wild Sockeye Salmon that has been selectively harvested
and sustainably managed by BC’s First Nations.
INGREDIENTS:
Salmon
2 slices of River Select Wild Sockeye Salmon
Lemon or lime juice
1 Tablespoon of butter
salt
Pasta
Dried onions or normal diced fresh onions
salt to taste
2 Tablespoons of Pesto sauce of your choice
1 Cup of grape tomatoes
1 Tablespoon of butter
1/4 Cup of Cream (can be 18% – Coffee cream)
300 g of Fresh Fettuccine Pasta
salt in the pasta water
Instructions:
In a saucepan add a drizzle of vegetable oil put heat to medium to maximum,
when the pan is very hot put 3 pieces of Wild Salmon fillets seasoned with salt,
grill for approximately 4 min each side, when the salmon is almost done
squeeze 1/4 lemon juice on top of the pieces
(or 2 Tablespoons of pre-squeezed lemon/lime. Reserve.
Boil the pasta of your choice (in this case the Fettuccine) in water with salt.
In a saucepan add a drizzle of vegetable oil put heat to medium to maximum,
add the dried onions and salt, add the pesto, stir.
Add the butter, grape tomatoes and simmer a bit.
Mix the cooked pasta.
Serve the delicious Wild Salmon on top of the pasta.
Bellissimo!
For thousands of years, British Columbia’s First Nations have managed this sacred resource – Wild Salmon. Now, for the first time, premium, wild BC River Wild Salmon is available directly from these communities through the River Select Fisheries Co-operative & Organic Ocean Seafood in Vancouver BC.
