Skuna Bay Salmon Tartare Lettuce Wraps


I have wanted to work with this salmon for some time now. A sashimi grade, ocean raised salmon from Skuna Bay in Vancouver Island. While it was my idea to pick up the salmon and my execution, this dish is my girlfriend’s brainchild. With limited ingredient options and her free flowing ideas, we came up with these awesome little lettuce wraps.

Just a little bit about why I have wanted to work with this particular salmon. A while back I watched a Tedtalk by Dan Barber called “How I fell in love with a fish”. http://www.ted.com/talks/dan_barber_how_i_fell_in_love_with_a_fish Needless to say I found this topic inspiring because we rarely think about the food we are eating and even less about what is being fed to the animals we consume. It is crazy to think that a lot of farmed fish are being fed sustainable proteins, which is a combination of corn, algae, fishmeal & chicken pellets. Of course, each fish farm uses their own combination of fish feed. In this talk, Dan Barber talks about a farm in Spain that uses revolutionary fish farming methods. Ocean water farming with fish that feed on natural aqua culture. It’s such a simple concept but one that is rarely utilized or appreciated.

Ever since watching this I have been searching for a place in Canada that utilizes similar methods. Now, while the farm that Dan describes in his talk is perhaps difficult to duplicate due to ecological and geographical conditions, at Skuna Bay they are applying a similar ideology. Ocean raised salmon that feeds in its natural habitat, taking 3-4 years to harvest and carefully selected and inspected at the time of ordering. That kind of care is rare to find & I can assure that as a consumer, there is a very noticeable difference to the more commonly farmed fish. The Skuna Bay salmon is buttery, tender, mild, meaty & most importantly, fresh. If where ever you are, you can find a similar product; I highly recommend that you indulge. Apart from the obvious benefits of eating fish that is raised and fed naturally, the taste & mouth feel is simply incomparable to the other option.

Skuna Bay Salmon Tartare Lettuce Wraps
2lbs Salmon filet, skinned, small diced
1tbsp Shallots, brunoise
1tbsp Cilantro, chopped
1/4 cup Hemp hearts
1.5 tbsp Sesame oil
2 tbsp Olive oil
2 tsp Fresh lemon juice
1 tbsp Mint sauce
1 tbsp Horseradish
to taste Kosher salt
to taste Ground black pepper
1 head Butterleaf lettuce, leaves trimmed & washed
Directions:
1. Carefully skin the salmon & cut into a small dice.
2. Place all ingredients in a bowl and mix together.
3. Adjust seasoning to taste.
*Notes: Both the horseradish & mint sauce used in this recipe have an acidic profile.
The measurements used are merely a suggestion. Keeping in mind that the flavour
of the salmon is meant to be highlighted, only use enough to help balance the
overall taste without over powering the end result.
If unsure, take a small amount of the salmon tartare mix without both of these ingredients
and place in a separate bowl. Add a small amount of each of these ingredients to see what is preferable to your own palate.

I hope you enjoy this recipe. If the type of salmon described here is not available to you, you can definitely try this with any high quality salmon you can get your hands on.

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3 thoughts on “Skuna Bay Salmon Tartare Lettuce Wraps

  1. Yikes! What Dan Barber is describing regarding fish farming in Spain is a far cry from what the farmed salmon industry is Doing To the west coast of North America. This stuff is bad, bad, bad for the environment. We too, have heard that in terms of table quality it passes the test. But so does wild-caught salmon, and the wild-caught salmon are part of healthy ecosystems that benefit eagles, whales, orcas, sea lions, seals, and forests and create countless jobs and sustain entire subsistence-based communities. British Columbia in particular is allowing farmed salmon to gradually displace (extirpate) it’s wild fish. Read more at http://cutterlight.com/2013/09/29/wild-trout-and-salmon-make-a-landscape-more-beautiful-10-reasons-we-use-our-alaska-permanent-fund-dividend-to-support-trout-unlimited/.
    Wild-caught Chinook have that buttery mouth feel and superior flavor you’re looking for. It may cost a bit more than the farmed stuff, but every time you purchase wild-caught salmon, you’re helping to ensure that we value our wild fish enough to protect the environs they depend on and that, in turn, the animals and forests that depend on healthy stocks of salmon will be there for generations to come. By purchasing a farmed fish, all you’re purchasing is a farmed fish, and all you’re contributing to is some foreign-owned fish farm’s bottom line.

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    • Thank you for sharing that link. While I know that the type of farming that Dan Barber describes is far from happe ing here in Canada, I like the idea that there are people trying to do something different from what has become the accepted norm. I will definitely have to look for that wild Chinook you mention!

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