Lightly Roasted Wild BC Sockeye Salmon

A journey onboard Rocky Mountaineer is a feast for the senses with gourmet cuisine accompanied by stunning scenery and award-winning service. While nature’s wonders unfold out the windows, you are given the opportunity to truly unwind. Whether with a glass of sauvignon blanc in your spacious glass-dome coach, or on the outdoor viewing platform inhaling the fresh mountain air, Rocky Mountaineer will leave tracks across your soul.

Lightly Roasted Wild BC Sockeye Salmon with shaved fennel slaw, warm vegetable salad and drizzled mustard seed vinaigrette.

Ingredients for 4

Sockeye Salmon

• 900 g/32 oz – sockeye salmon fillets
• 30 ml/2 Tbsp – extra virgin olive oil
• to taste – black peppercorn, ground
• to taste – sea salt, fine

Shaved Fennel Slaw

• 1 bulb – fennel with greens
• juice from one lime
• 14 ml/1 Tbsp olive oil
• to taste – pepper, ground
• to taste – salt, fine

Mustard Seed Vinaigrette

• 30 g/ 2 Tbsp whole – grain old-fashioned mustard
• 30 ml/ 2 Tbsp – apple cider vinegar
• 60 ml / ¼ cup – extra virgin olive oil
• to taste – pepper, ground
• to taste – sea salt, fine

Warm Vegetable & Roasted Potato Salad

• 4 – yellow flesh potatoes
• 1 – red bell pepper
• 60 g / ¼ cup – butternut squash, peeled and cubed
• 60 ml / ¼ cup – olive oil
• to taste – salt
• to taste – pepper
• 8–10 – snap peas
• 60 ml / ¼ cup – mustard seed vinaigrette

© Rocky Mountaineer

Preparation

Sockeye Salmon
Preheat oven to 190°C / 375°F. Portion four equal pieces of salmon. Heat up the oil in an oven-safe skillet, season each piece of salmon with salt and pepper and pan fry on both sides until browned (on a high heat). Finish off the cooking process in the oven until cooked medium at the centre (approximately 5 minutes).

Shaved Fennel Slaw 
Cut fennel greens from bulb, rough-chop 6 g / 1½ tsp and set aside. Using a sharp mandoline or vegetable peeler, shave the fennel bulb very thinly (paper thin). Place shavings in a bowl, add lime juice, salt, pepper, olive oil and chopped fennel greens. Set aside in the refrigerator until needed.

Mustard Seed Vinaigrette 
In a bowl, mix together the mustard and vinegar. Whisk in the olive oil gradually until smooth. Check the seasoning (salt and pepper) and set aside.

Warm Vegetable & Roasted Potato Salad
Preheat oven to 190°C / 375°F. Wash, deseed and remove the ribs from the red pepper and cut into 1½ cm / ½ inch pieces. Wash, peel and cube the butternut squash. Set aside the red pepper and squash. Wash and cut the potatoes (skin on) into 1½ cm / ½ inch cubes and place in a bowl. Season, drizzle the potatoes with olive oil, and transfer to a roasting pan. Place in a hot oven and cook for 10 minutes. Remove from the oven and add in the red peppers and butternut squash. Roast for another 10 to 15 minutes, or until cooked and browned. Wash and blanch the snap peas separately (dip into boiling water, then quickly remove and dip into ice water). Chop into 3 cm / 1 inch pieces, add in to the rest of the ingredients, toss in the vinaigrette and coat evenly using a stainless steel bowl. Serve immediately.

Plating
Place the vegetable and potato salad in the centre of the plate. Place the roasted salmon on top of the salad, garnish with shaved fennel (on top of salmon). Drizzle the vinaigrette around the salmon.