Chef Ned Bell from YEW Seafood + Bar at the Four Seasons shows how to make a quick, easy, and family-friendly meal with our wild chum salmon fillets.
Your kids will love this chum salmon fillet recipe!
For the full recipe, see: http://skipperotto.com/chef-ned-bell-chum-salmon-recipe
Ingredients:
Two 5 oz chum salmon fillets
1 tbsp kosher salt
Half a lemon
1 tbsp Canola oil
Knob of butter
Butter lettuce
Canned chickpeas, rinsed
Roasted red pepper hummus
Sun-dried tomatoes
Black olive tapenade
Baby tomatoes
Lemon vinaigrette
Dried olives for garnish
source
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I bought Silverbright and it was full of bones and the fishmonger left the skin on. I wish I had an Otto's near me 🙁
I thought chum salmon is dry compared to other salmon?