River Select Wild Salmon Teriyaki
Videographer: Lisie Garlipp
Made with River Select Wild Sockeye Salmon that has been selectively harvested
and sustainably managed by BC’s First Nations.
This recipe is:
Drizzle of vegetable oil
3 slices of River Select Wild Salmon fillets skinless, boneless
1 tablespoon of butter or margerine
Juice of 1/4 lemon
1 cup of sliced mushrooms
1 cup of broccoli
1/2 cup of assorted peppers
3 tablespoons of soy sauce
1 tablespoon of brown sugar
and ginger to taste.
In a saucepan add a drizzle of vegetable oil – in a medium to maximum heat,
when the pan is very hot put 3 pieces of Wild Salmon fillets, grill for approximately 4 min each side,
when the salmon is almost done add 1 tablespoon of butter,
and squeeze 1/4 lemon juice on top of the pieces,
with a spoon spread the butter-lemon liquid on top of the salmon to caramelize it – reserve.
In the same saucepan add the sliced mushrooms, the broccoli, the assorted peppers,
the soy sauce (with sugar dissolved) and ginger to taste.
Sprinkle with sesame seeds or garnish with fennel leaves.
For thousands of years British Columbia’s First Nations have managed this sacred resource.
Now, for the first time, premium, wild BC River Salmon is available directly from these communities through
the River Select Fisheries Co-operative & Organic Ocean Seafood in Vancouver BC.