Wild Salmon Recipes:

1 ½ lbs		Wild pink salmon fillet
2 tablespoon		Dijon mustard
2 tablespoon		Fresh thyme, chopped
1 tablespoon		Capers, drained and chopped
2		Green onions, chopped fine
2 teaspoon		Salt
1 teaspoon		Black Pepper
3 tablespoon		Olive oil for frying
4		English muffins toasted

 

 

Roughly chop 12 ounces of the wild salmon fillet, then ½ inch cube the remaining 4 oz. Set aside the 4 ounce and place the 12 ounces into a food processor fitted with the metal blade. Add the Dijon mustard and the thyme as well as the salt and pepper. Process on pulse until the salmon is roughly smooth. Scrape the salmon mix into a bowl and mix with the reserved salmon cubes and green onions. Form into 4 patties and refrigerate for ½ hour. Letting the patties rest in the fridge will help the patties stay formed while frying. In a 10 inch skillet on medium high heat add the olive oil, then add the patties and fry as you would a hamburger, to your liking. Serve on the muffins or your favorite buns with good quality condiments. Suggestions: roasted red pepper, Dijon mustard, or quality tartar sauce.

These burgers will keep 3 days in the fridge or freeze for convenient use later

4 - 6 ounce		Lummi Island Wild sockeye salmon fillet
4 tablespoon		Fresh flat leaf parsley, chopped
2 tablespoon		Fresh thyme, chopped
1 tablespoon		Fresh rosemary, chopped
		Salt & pepper to taste
3 tablespoon		Olive oil for frying
The sauce:
1		Medium shallot, roughly sliced
1 ½ cup		White wine
¼ cup		White wine vinegar
6		Whole black peppercorns
8 ounce		Unsalted butter, cubed, and cold
		Salt & pepper to taste

 

 

Mix the herbs together, sprinkle the wild salmon with the salt and pepper, and press the fillets flesh side into the herbs. The herbs will stick to the fillet easily. In a 10 inch sauté pan over medium high heat add the olive oil. Place the sockeye fillets, herb side down into the pan, fry for 2 minutes, then turn the fillets and reduce the heat to medium and continue to cook for 6 - 8 minutes for medium doneness. In a smaller sauce pan add the shallots, white wine, white wine vinegar, and peppercorns. Over medium high heat reduce the mixture to 1 - 2 tablespoons. Reduce the heat to very low and add the butter 2 to 3 cubes at a time whisking constantly, adding more cubes as the butter becomes incorporated. When all the butter is incorporated add salt and pepper to taste, maybe a squeeze of your favorite citrus. You can make the sauce up to 20 minutes ahead; keep to the side of the stove. We serve the wild salmon with risotto but mashed or roasted potatoes work well or try some couscous for a creative alternative.

**Serves 4

16 oz		Lummi Island Wild pink salmon fillet, skinless, sliced into 8 - 2 oz pieces
		Enough vegetable oil for frying to fill a 10 inch sauté pan 2 inches deep
1		Small red onion cut into thin slices
½ cup		Corn starch
½ cup		All-purpose flour
1 teaspoon		Baking soda
2/3 cup		Water
2		Ice cubes
¼ cup		All purpose flour for dredging

 

 

Start by warming the oil to 360 F. Mix the dry ingredients in a bowl, then add the water and mix until just incorporated. Using a fork dredge the wild salmon pieces a few at a time in some flour, and then into the batter, letting the excess drip off. Submerge into the frying oil and fry until golden brown. The secret for tempura is to not over-crowd your fryer. Follow the salmon with the onion slices, frying until golden brown. Serve the salmon and the onion rings with your favorite salad greens and a tart salad dressing.

**Serves 4