British Columbia Pacific Sockeye Salmon


  • 1/4 cup shaved fennel
  • 10 drops lemon juice
  • 4, 8 oz portions sockeye salmon (boneless, skin on)
  • 1/2 tsp smoked sea salt
  • 1 cup assorted vegetables
  • 8 baby potatoes (approx 2 cups)
  • Sprig of dill or sprouts for garnish

Mustard Olive Oil Dressing Ingredients

  • 2 tbsp grainy mustard
  • 1 tbsp white wine vinegar
  • 1/4 cup olive oil


  1. Shave fennel thinly on a mandolin and add lemon juice to avoid oxidation.
  2. Pan fry salmon (skin side down) and finish in the oven at 350° F for 8 minutes.
  3. Sauté fresh trimmed vegetables and season.
  4. Roast baby red potatoes in oven until cooked and season.
  5. Prepare Mustard Olive Oil dressing as a vinaigrette and season.
  6. Serving: Place vegetables at the bottom of the plate. Place salmon on top of vegetables. Place shaved fennel slaw on top of salmon. Garnish with a sprig of dill or other greens. Drizzle vinaigrette over the top and around the salmon.

Rocky Mountaineer recipies