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Take advantage of BC's sustainably caught, wild salmon for this deliciously fresh and colourful meal
Perfectly cooked, sustainably caught local salmon is a wonderfully healthy treat
Vancouver is such a fabulous city for food. We are so lucky to have access to locally grown produce, locally raised meat, and locally caught fish and seafood.
For this meal, I got the most gorgeous, fresh fillet of Coho salmon caught in BC’s Skeena River from 7 Seas seafood store in Kitsilano. Such a beautifully fresh piece of fish needs very little to make it taste amazing so just a little salt, pepper, garlic (OK, more than a little garlic but it’s cold season so I was a little heavy handed) and lemon juice was all I used.
The crisp green beans and chewy sweet potatoes were the perfect, colourful – and super healthy – accompaniment.
I used to find cooking salmon a tricky thing and always ended up over-cooking it, but I learned a great tip that has taken my salmon cooking skills to the next level. Once the flesh has turned opaque almost-but-not-quite half way through, flip over and cook until the other side has cooked almost-but-not-quite all the way through. By the time you plate and serve it, it will be perfectly done.
Based on Canada’s Food Guide recommendations, this meal serves 3.
Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.