January's recipe is a fresh and wild masterpiece by executive Chef Ned Bell of Vancouver's Four Seasons, brought to us by Skipper Otto Community Supported Fishery. Chum is a delicious, affordable and abundant BC salmon. If you check out not only the recipe but the video below, Chef Bell will guide you through cooking it to perfection. Served warm on a bed of fresh salad this is beautiful, light but still comforting dish that’s a fantastic choice for the still dark and chilly post-holiday, pre-spring months.
Pan Seared Wild Chum Salmon Fillets
Two 5 oz chum salmon fillets
1 tbsp kosher salt
Half a lemon
1 tbsp Canola oil
Knob of butter
Seasonal Salad, Example
The great thing about salads is that you can make them any way you want – with whatever veggies you have on-hand. The ingredients listed below were what Chef Ned used in the video recipe. A lemon vinaigrette is a nice compliment to the citrus-glazed salmon.
Canned chickpeas, rinsed
Roasted red pepper hummus
Black olive tapenade
Dried olives for garnish
- Bring a cast iron or stainless steel pan to high heat, add the oil.
- Sprinkle the salt over the salmon fillets on both sides.
- Lay the salmon fillets in the pan – be careful not to splatter yourself.
- Cook 2 to 3 minutes on the first side.
- Flip the fillets and add the knob of butter.
- Squeeze the lemon juice into the pan and continue cooking for about 2 minutes.
- Tilt pan and using a big spoon to glaze the salmon with the lemon and butter… mmm, you’ll be salivating at this point.
- Put together a seasonal salad using the veggies and ingredients your family enjoys. Add the vinaigrette.
- Serve the wild chum salmon fillets over a bed of the salad you made, and finish with your favourite garnish.