Provided by: Robert Clark
Executive Chef of C Restaurant, Nu Restaurant and Raincity Grill
Vancouver, BC Canada
- Tartar Sauce
- 1 cup mayonnaise
- 2 Tsp dried dill
- 3 Tbsp finely chopped cornichons (gherkins)
- 1 Tbsp finely chopped stuffed green olives
- 1 Tbsp finely chopped shallots
- 1 Tbsp finely chopped capers
- 1 Tbsp finely chopped fresh parsley
- 2 Tbsp lemon juice
- 1 Tbsp Dijon Mustard
- 4-6 oz boneless, skinless wild BC pink salmon fillets
- Sea salt
- Preheat the oven to 400°F / 200°C
- Prepare the tartar sauce by combining the mayonnaise, dill, cornichons, olives, shallots, capers, parsley, lemon juice, and mustard until well blended.
- Season the wild BC pink salmon fillets with salt and let them sit for 10 minutes. Place the salmon on a lined baking sheet and spread a tablespoon of tartar sauce over each piece.
- Bake at 400°F / 200°C for 7 minutes until just slightly under done, or 10 minutes until salmon is cooked through and just flakes when pressed with a fork.
- Serve with the remaining tartar sauce on the side.
Recommended BC VQA Wines: Pinot Blanc, Sauvignon Blanc
About the BC Salmon Marketing Council
This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon. The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations.