Gitanyow salmon with kelp-infused butter, pickled cucumbers, mustard seed sauce – BC

A delicious way to prepare wild B.C. salmon and the importance of supporting local producers.

RECIPE:

Gitanyow Salmon:
4 portions of Gitanyow Salmon (6 oz each)

1 lb unsalted Butter

1 oz Macro kelp, finely chopped

1 Garlic Clove (crushed)

Salt, freshly ground WHITE Pepper

Pickled Cucumbers:
2 cups thinly sliced local BC Cucumbers

1 cup “Woah” Apple Cider Vinegar

1 cup Water

1 tbsp Sugar

1 tsp ‘Diamond Kosher Salt

1 tsp Coriander Seed

Mustard Seed Sauce:
1/2 cup White wine

1/4 cup Lemon Juice

1 small Shallot, finely minced

1 tbsp Yellow Mustard Seeds

Splash of Fresh Cream

1/2 lb Unsalted Butter, cold and cubed

Pickle the Cucumbers:
a. In a small saucepan, combine the Apple Cider Vinegar, Water, Sugar, and Salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.

b. Remove from heat and add the Coriander Seed, then allow the mixture to cool slightly.

c. Place the sliced cucumbers in a glass jar or non-reactive container and pour the warm pickling liquid over them.

d. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to develop.

2. Prepare the Salmon:

a. In a heavy-bottomed saucepan or skillet, melt the butter over low heat until it is fully liquefied. The butter should be deep enough to fully submerge the salmon fillets.

b. Add the finely chopped Macro kelp and stir to infuse the butter with its flavor. Keep warm on medium heat.

c. Heat the butter, ensuring it is hot to the touch but not simmering. Monitor the temperature to keep it above 140°F (60°C).

d. Carefully place the salmon fillets into the skillet, ensuring they are fully submerged. Cook for approximately 20 minutes until just cooked through.

3. Prepare the Mustard Seed Sauce:

a. In a small saucepan, combine white wine, lemon juice, shallots, and mustard seeds. Simmer over medium heat and reduce by half.

b. Lower the heat, add a splash of whipping cream, and gradually whisk in the cold, cubed butter to create a creamy sauce.

4. Assemble the Dish:

a. Remove the salmon from the butter and let excess butter drain off.

b. Place a portion of salmon on each plate.

c. Arrange pickled cucumbers on top of the salmon.

d. Drizzle mustard seed sauce over the salmon. Enjoy!