I know I’ve been gushing recently about the amazing quality and quantity of local food available to me on this wonderful island paradise, but I’m not finished yet.
Last week my Mother, Alexis, a seasoned salmon fishing guide (now retired) and avid outdoorsy type (fair weather only thank you, unless money is involved), went on a leisure trip to what is known as the “Salmon Fishing Capital” of the World, Campbell River (my childhood home). This time of year, there is a little contest where a bunch of fisherman get out their row boats (no motors allowed) and hedge their bets on catching a 30+lb Chinook or Spring salmon. Those that are successful are garnered membership in the Tyee Club of British Columbia. Lucky!
Well, let’s just say my Mother is still waiting for her membership card. She did, on the other hand, catch a couple of Pinks (aka Humpbacks). I’m not one to be picky about gifts of fresh caught salmon. If you bring me a fish, I will feed you dinner. No questions asked. There has never been a lack of salmon in my life. As the child of a fishing guide, I grew up gnawing on smoked salmon still hot from the smoker. Those days are gone, but once in a while, I do get a chance to wet my rod tip for a chance of fighting the big one. Here I am a few years ago with my Mother, successful!
One of the recipes we always used when I was a kid, was a BBQ sauce recipe made almost entirely of butter and other condiments. It sounds totally unappealing when you look at the ingredients, but trust me, this is the only salmon sauce recipe you will ever need. It is divine.
To go along with our Supreme Seafood dinner, we also threw in a few locally raised oysters and a small side of peppers and beans from the farmer’s market. If you’re lucky enough to have access to fresh seafood, give these recipes a whirl, you won’t be sorry.
BBQ Sauce for Salmon
1/4 lb. butter
2-3 cloves garlic, grated (more if you want it)
1/4 cup soy sauce
2 Tbsp. Yellow Mustard
1 Tbsp Worcestershire sauce
2 tsp. ketchup1. In a small saucepan, combine all ingredients and heat over medium low until combined.
2. Do not boil! It will seperate.
3. Apply sauce to fillets and BBQ until cooked to desired degree of doneness. This depends entirely on the size of your fillets. Ours were small (about 2-3 lb salmon).
4. Reserve some of the sauce for applying after cooking, or dipping if you’re feeling really indulgent.Miso sauce for Oysters
Adapted from a recipe given to me by one Richard Breukers
1 16oz. Tub of oysters
3 Tbsp Japanese Mayo
1 1/2 Tbsp White Miso
2 tbsp. Mirin, Sake or Rice Vinegar
1. Mix all ingredients together add to large saucepan.
2. Add oysters and sauté for 7-8 minutes on medium high heat.
3. Serve immediately.
4. This sauce is much better on oysters on the half shell, but that’s not what I had at the time. For oysters on the half shell, apply a dollop of sauce to each oyster, bake in a 425°F oven for 7 minutes. Serve immediately.
Aah, fresh salmon. So jealous!
.-= Alta´s last blog ..Vegetarian Bean and Pumpkin Chili, plus a Gluten-Free Cheddar Serrano Biscuit =-.
Now THAT is salmon! Absolutely beautiful recipes! Whenever I visit my family in Vancouver & Victoria, I make sure that I have at least one meal of fresh salmon.
.-= Cookin’ Canuck´s last blog ..Chocolate Mousse-FIlled Chocolate Layer Cake Recipe =-.
Fresh fresh salmon. And what a fantastic dish. I will love to be able to fish my own salmon and cook it.
.-= penny aka jeroxie´s last blog ..Pancake Dessert House =-.
This was great thanks Mrs. Guilty! Take it from a husband, the sauce is GREAT for dipping in.. make sure you save some mmmmmmmm.
So Mrs. Guilty, when are you going to post the other recipe you have for salmon!?!
If you read more of my posts, Mr. Guilty, you’d know that I already posted it here: http://guiltykitchen.com/?p=297
It’s fun to watch you in action, fileting that baby with a few quick strokes. That fish could not look any fresher. I’m getting wistful, thinking about a fresh fish dinner.
.-= Irina @ PastryPal´s last blog ..Chocolate Sorbet =-.
I’ll pretend to not be offended that you mistook my Mother for me. I couldn’t fillet a salmon to save my life. I always make my Mother do it. She brings the salmon, she gets to fillet it!
Wow!! Looking at the flesh of salmon makes me drool…
.-= Kitchen M´s last blog ..Tofu Hijiki Squares =-.
Yum… that salmon looked amazing! And it seem lately I’m craving similar items – awaiting the butternut squash gnocchi with bated breath! Like having the preview 🙂
Thanks Nadia! Check back soon for the gnocchi.
Interesting ! Thank you for sharing. Cheers !
.-= sizzlechef´s last blog ..Orange n Beans Gravy Rice =-.
Beautiful color in that salmon! The Miso oysters sound fantastic—my idea of a summer barbecue.
Liz – tried both the salmon and oysters. The salmon was one of the best ever and have already passed on the recipe. I tried to get oysters on the half shell but not possible this time of year. Sauteed them in a pan then placed the pan on the centre of the kitchen island as the company was sitting around it. Gave them plates and forks and there went any hope of left overs! The taste was great! The half shell would definitely add to the presentation so will try both again. Ask the husband if you are wondering where I got this name.
So glad you liked them Miz Festy! That sauce is ADDICTIVE! I could eat a whole pot of it, but then that would be bad. Well, maybe I might feel a little guilt afterward, but it would be darn tasty! Looking forward to our own cooking show soon!
Forgot to ask – all I seem to be able to find is rice vinegar. Is this close enough or the same as rice wine vinegar? Or where does one find rice wine vinegar?
Sorry, I mis typed that. It should be rice vinegar.
Is it easy to prepare the fish?
.-= Lori´s last blog ..Fun Fishing Shirts =-.
Oh yes, very much so!