Elanso

One of the best things about living on the west coast of Canada, is the abundant supply of wild sockeye salmon.
When visiting, you will find salmon available in almost all of the finer restaurants around the city.
If you want to try “grilling” up your own pacific salmon…here is a recipe you might want to try!

Ingediants:
2 sides wild sockey salmon (3lbs)
1 shallot, finely chopped
1 tsp. chopped fresh ginger
1 clove garlic, minced
1 cup chicken or fish stock
1/2 cup of white wine
2 large springs of fresh dill
fresh grating of nutmeg
1-1/4 cups of heavy cream
1 tsp. saffron threads, pounded to a powder
squeeze of fresh lemon juice
fresh dill sprigs for garnish

Directions:
Season the salmon with salt and pepper . Set aside.
To make the sauce, in a pot, combine the shallot, ginger, garlic, stock, wine, dill and nutmeg. Bring to a boil and reduce by half. Strain through a fine sieve. Return sauce to the pot and add the cream and saffron. Simmer until sauce is thick enough to coast the back of a spoon. Season to taste and finish with the squeeze of lemon. Set aside until serving.
Preheat oven to 400F. Place the seasoned salmon on a cookie sheet, skin side down. Roast until cooked through.
Ladle the warm reserved sauce onto each serving plate, place salmon on top and garnish with the fresh dill spigs. Serves 6

Photo credit - sxc.hu

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