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Catch & Cook Canadian Salmon - Butter Poached Salmon
I recently had the good fortune of being invited to be the guest chef on a trip to Haida Gwaii, British Columbia, Canada with the West Coast Fishing Club thanks to a referral from my friend Tuffy Stone. My wife and I were lucky enough to catch some beautiful chinook (king) and coho (silver) salmon as well as enormous halibut and lingcod. The scenery was 2nd to none with humpback and orca (Killer) whale sightings, bald eagles, sea lions & seals. Such an amazing trip to what felt like an untouched part of the world.
I could not wait to come home and get to work in my outdoor kitchen preparing some of this amazing fish that we caught. I'm always looking to learn new cooking techniques, so I worked with Blaine, the executive chef at The Clubhouse in Haida Gwaii, on a new take on salmon. He recommended I sear the skin then butter poach the salmon. If you don't care for the skin you can skip that step or even remove it. This is such an easy technique, yet sophisticated taste. In this video we prepare this on a Traeger Timberline XL, but it clearly could be done on your stove and oven.
Recipe: www.meatchurch...
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