Grilled Wild BC Sockeye Salmon braised vegetables, arugula salad



Dill Cream:

  • ½ Tbsp Vegetable Oil
  • 2 Shallots, (sliced)
  • 2 Bay Leaf
  • 1 cup White Wine
  • 1 cup Vegetable Stock (broth)
  • 2 cups Whipping Cream
  • 2 tbsp Dill, fresh (chopped)
  • Kosher Salt to taste


  • 15 Baby Potatoes (halved)
  • 1 bulb Fennel (wedges)
  • 9 Pattypan Squash (halved)
  • 18 Baby Carrots
  • 1 cup Peas

Citrus Vinaigrette:

  • 2 Lemons, (zest and juiced)
  • 2 Limes, (zest and juiced)
  • 3 medium Shallots, (fine dice)
  • 3 tbsp Champagne Vinegar
  • 1 cup Vegetable Oil
  • 1 tbsp Honey
  • Kosher Salt to taste


  • 100 g Arugula (baby)
  • ½ Red Onion (sliced)
  • 3 Radishes (sliced)
  • 12 Cherry Tomatoes (halved)
  • 2 tbsp Parsley (fresh)
  • ½ cup Pistachios
  • Protein:
  • 1 Ocean Wise™ Sockeye Salmon (skin on) 2-2.5lbs (1 large side)
  • 1 tbsp Vegetable oil
  • Kosher Salt to taste


  1. Dill Cream Procedure: Place a small pot on the stove over medium heat. Add the oil and heat until the oil begins to slowly ripple (about 1 minute). At the ripple stage, add the shallots, bay leaves, sauté on low heat until shallots are translucent. Add the white wine and reduce by half. When the wine is reduced by half, add the vegetable stock & whipping cream. Reduce by half Season with salt.
  2. Vegetables Procedure: Preheat oven or BBQ to 350-375 (medium heat). Place potatoes and carrots in an oven safe casserole dish. Pour cream sauce over the potatoes and carrots. Place dish in the oven or BBQ and cook for 15-20 minutes. Add fennel, pattypan squash, peas, and dill and continue to cook until vegetables become tender (15-20 minutes).
  3. Citrus Vinaigrette Procedure: Combine all ingredients into a mixing bowl and whisk together. Store in refrigerator until it is needed.
  4. Salad Procedure: In a mixing bowl combine all ingredients. Add enough citrus vinaigrette to coat.
  5. Protein Procedure: Turn BBQ  temp up to 400° ( med-high heat). Portion Sockeye into 6 equal pieces lightly coat the flesh side of the salmon with the oil and the salt. Grill the salmon flesh side down for about 2-3 minutes. Turn the fish on to the skin side and cook for another 2-3 minutes.

Serves 4