Sage Pesto Poached Wild BC Salmon

Celebrate Wild BC Salmon!

Recipe collaboration with Salmon n’ Bannock

Ingredients:

• ½ cup fresh sage leaves

• 5 sprigs fresh dill

• ½ cucumber, chopped

• 6 garlic cloves, peeled

• ½ cup lemon juice (about 2 lemons)

• ¼ cup pumpkin seeds

• ½ cup canola oil

• Salt + pepper, to taste (approx 1 tsp)

• 2 x 6 oz. salmon fi llets, skin removed

Method:

1. PREPARE THE OVEN

   Preheat your oven to 375°F (190°C).

2. MAKE THE PESTO SAUCE

   In a blender or food processor, combine the sage leaves, dill, cucumber, garlic, lemon juice, pumpkin seeds, canola oil, salt, and pepper to make the sage pesto. Blend until

   smooth and creamy.

3. PREPARE THE SALMON

   Cut two large sheets of parchment paper. Place each salmon fillet in the

   centre of a sheet. Generously spoon the sage pesto over the salmon,

   making sure it’s well-coated.

4. COOK THE SALMON

   Fold the parchment paper over the salmon and crimp the edges tightly

   to form a sealed pouch. Place the pouches on a baking sheet and bake

   for 15 minutes, or until the salmon is just cooked through. Wild BC Chinook

   Salmon to the plate. Garnish with black sesame seeds.

5. SERVCE & ENJOY

   Carefully open the parchment. Serve with a side of roasted seasonal vegetables and potatoes.