Tsimshian Haidaway Fishing & Adventures

Salmon and dill have been a culinary pair for so long that it’s time to introduce the fish to another herb just as complementary — basil. This slow one-sided cooking method is the easiest and most consistent when grilling fish.

Ingredients:

4 salmon fillets with skin (1 lb/500 g)
2 tbsp (25 mL) olive oil
2 tsp (10 mL) lemon juice
2 tsp (10 mL) Dijon mustard
2 cIoves garlic minced
1/4 cup (50 mL) chopped fresh basil

Preparation:

Arrange salmon fillets, skin side down, in single layer in shallow glass dish. Set dish aside.

In small bowl, whisk together olive oil, lemon juice, Dijon mustard and garlic; stir in basil. Spread over salmon. Cover and marinate in refrigerator for 1 hour.

Place salmon, skin side down, on greased grill over low heat; cover and cook for about 15 minutes or until salmon is opaque and flakes easily when tested with fork.

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Ingredients:

4 fish fillets (1-1/2 lb/750 g total)
4 tsp (20 mL) lemon juice
2 tsp (10 mL) olive oil
1 clove garlic, minced
1/4 tsp (1 mL) dried mint or oregano
Salt and pepper
1/3 cup (75 mL) roasted red pepper strips
2 green Onions, sliced

Preparation:

Place each fillet on 12-inch (30 cm) square piece of foil.

Mix together lemon juice, oil, garlic, mint and pinch each salt and pepper; drizzle over fillets. Sprinkle with red pepper, onions and pinch each salt and pepper.

Fold foil loosely over fillets, pinching to seal seams tightly. Transfer to baking sheet. Bake in 425°F (220°C) oven for about 10 minutes or until fish flakes easily with fork.

Ingredients

2 tbsp (25 mL) vegetable oil
4 potatoes (about 1-1/4 lb/625 g), peeled and diced
1 small sweet red or green pepper, diced
1 cup (250 mL) diced red onion
1/2 tsp (2 mL) each salt and pepper
6 oz (175 g) hot-smoked salmon
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
2 tbsp (25 mL) chopped drained rinsed capers
1 tsp (5 mL) lemon juice
4 sunny-side up eggs

Preparation:

In large nonstick skillet, heat oil over medium-high heat; fry potatoes, stirring often, until golden, about 12 minutes.

Add red pepper, onion, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 8 minutes.

Meanwhile, skin and break salmon into bite-size chunks; stir into potato mixture and press with spatula to compress. Cook, without stirring, until bottom is golden and crispy, about 10 minutes.

Stir in dill, capers and lemon juice. Spoon onto plates; top each with egg.