BC Salmon with Sorrell
This month Chef Oscar George Bayne from Vancouver's Eatons Cuiscene Restaurant has provided a simple yet delicious seafood recipe which combines Sorrell and Salmon. Oscar explains that Sorell has a special flavourful quality when combined with Salmon. He also recomends using Malden sea salt (from the UK if possible) with this recipe.

Savour!!! Bon Apettite!
Chef Oscar George Bayne


Ingredients (Serves 4)
Extra virgin olive oil
4 BC Salmon steaks,skin on
1 Lemon
Sea salt (Oscar suggests using Malden sea salt, from the UK)
1 large bunch of sorrell leaves washed
Coarsely ground pepper

Method:

1. Heat frying pan with a little oil.
   
2. Add salmon skin side down, cook very slowly for 10 minutes until salmon is half cooked.
   
3. Pour off excess oil.
   
4. Add the sorrell leaves, enrobe each steak with the leaves.
   
5. Serve at once on warmed plates.
   
6. Drizzle with the extra virgin oil.
   
7. Scatter the ground pepper and sea salt.

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6-8Lb. Atlantic Salmon

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Salmon Fillets 2Lbs. +
Skin On Pin Boned Out

Salmon Fillets 2Lbs. +
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info@blundellseafoods.com
11351 River Road,
Richmond, BC,
Canada   V6X 1Z6

Tel : +1 (604) 270-3300
Fax : +1 (604) 270-6513