Harrison Select Wild Keta Salmon Tacos
Videographer: Lisie Garlipp
Made with River Select Wild Keta Salmon that has been selectively harvested
and sustainably managed by BC’s First Nations.
This recipe is
2 slices of Wild Keta Salmon
green mix salad (lettuce, baby spinach, etc)
1/2 Long English cucumber diced
grape tomatoes sliced
Pesto vinaigrette (pesto, lemon juice, olive oil, salt)
small corn taco shells
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. Reserve.
Heat the corn taco shells in a hot saucepan for about 20 seconds each side.
Pull apart the salmon pieces,
Mount the taco shells on a plate,
add the green mix leaves (lettuces, baby spinach)
add the diced cucumber, grape tomatoes
Spoon on top the pesto vinaigrette.
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.