Wild King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter

King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter

We are very fortunate to have such a supply of Atlantic salmon here in Ontario. Wild caught Sockeye or King salmon are premium when it comes to taste. You can fish for it yourself or get it fresh from the market. Every chef worth his or her salt must be able to prepare salmon with out over cooking and in several recipe forms. Smoked, poached, baked, broiled, barbequed grilled, pan fried or in a terrine it takes a lot of practice to be able to serve your guests a perfectly executed filet of this great fish. Wild Salmon contain lots of essential healthy omega oils, protein nourishment, low fat content which greatly aid in a healthy diet completing your required daily in take of vitamins and minerals. Try to purchase salmon from a reputable source and ask the clerk questions like is it line and pole caught? Is it wild or farmed? Would you show me its flesh or may I have a closer look to detect any fishy odours. Remember your meal will only be as good as the product is. You just can’t make stale dated fish taste worthy.

Over the years I have prepared different varieties of salmon from all over the world for clients that demand the best that there is. King Salmon is one of British Columbia’s gourmand recognized fish exports. Discriminating salmon lovers found around the world would agree that our Wild King Salmon is ranked the highest in sushi quality.

This next recipe is one that was shown to me by the chef who I worked under at the Hotel Vancouver back in the late eighties.

A grilled center cut filet portion of King Salmon marinated with fresh ginger, spring onion, ponzu sauce and marinated with a Ginger Mango Soya sauce and topped with a Peach Chutney Butter.

I have wowed many salmon lovers with this recipe and hope you will too!

You will need.

16 oz. center cut filet of fresh King Salmon skinned and pin-deboned,  cut into 4 equal pieces.

In a bowl add. 3 oz. peanut oil.

2 oz. fresh white vinegar.

1 tbs. of ponzu sauce.

1 oz. dry sherry.

1 tbs. minced garlic.

2 tbs. fresh minced green onion.

2 tbs. of fresh minced ginger.

1 tbs. pure sesame oil.

½ tsp. of sea salt.

½ tsp. of fresh ground pepper. Mix all the ingredients well.

Add the salmon portions and coat with the marinade and let sit for no more than half an hour.

To make the Peach Chutney Butter you will need.

In a mixing bowl add;

4 oz. of soft unsalted butter.

1 Tbs. of fresh grated garlic.

1tbs. of fresh grated ginger.

3 oz. of Peach Chutney [Major Gray]

1 oz, lite soya sauce ¾ tsp of sesame oil.

Blend and mash all the ingredients together with a spatula, spoon out onto a piece of wax paper.

Make 4 equal piles and form them into a small patty and keep cool till required.

Season your bbq grill or broiler with a peanut oil soaked towel.

Preheat to bbq med high or about 400 degrees making sure the grill is hot. Broil on Hi!

When ready give the grill space you’re using one quick wipe with the saved oil soaked paper towel and place your salmon portion belly side down first and grill for 5 /7 minutes depending on thickness. Flip over and continue to cook for another 4 minutes.

Turn off the flame and remove to a heated serving plate.

Place the peach butter patty on top and serve with some grilled peppers, zucchini slices and butter sautéed and grilled asparagus.