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|
|1/4 cup||Hemp hearts|
|1.5 tbsp||Sesame oil|
|2 tbsp||Olive oil|
|2 tsp||Fresh lemon juice|
|1 tbsp||Mint sauce|
|to taste||Kosher salt|
|to taste||Ground black pepper|
|1 head||Butterleaf lettuce, leaves trimmed & washed|
|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.