Food And Drink, Recipes

Taste of the County: Wild Pacific Sockeye Salmon

Wild Pacific Sockeye Salmon

This Wild Pacific Sockeye Salmon with Peperoncino Garlic & Dill Infused Olive Oil makes for a delicious appetizer or meal. For the nights when you are craving something flavourful and light, but want to keep things quick and simple with healthiness in mind, this recipe is for you.

Have you ever had a SEAcuterie board?


-Pacific sockeye salmon fillet @organicoceanseafood *
-cucumber slices
-red onion
-Arla cream cheese
-Dill Infused olive oil  @dressedbyanolive
-Peperoncino Garlic olive oil @dressedbyanolive
-rye bread slices
-red clay sea salt @dressedbyanolive
-Tokyo Bekana microgreens @ortalizafarms
-fresh dill

*N.B. —
dressed by an Olive is the only Ocean Wise retailer in Windsor-Essex and the first retailer since 2017.

Their seafood is wild, ethically sustainable and traceable. It’s frozen at sea to ensure quality and freshness, and flown in direct from British Columbia, Canada.

This fish recipe is cooked on a baking sheet. If you have a cedar plank this would be optimal.

The Pacific sockeye salmon fillet is seasoned with red clay salt and black pepper.


Bake at 275° F for 15-18 minutes.

While salmon is baking prepare the grazing board.

 Add capers, thinly sliced cucumber, red onion, mashed avocado with lime juice and sea salt to the board.

Also add Arla cream cheese, as well as Peperoncino Garlic and Dill Infused olive oils.

On a slice of toasted rye bread drizzle Peperoncino Garlic oil.

Spread cream cheese.

Layer mashed avocado.

Add baked flaked salmon.

Pile on all the ingredients you desire.

Lastly drizzle Dill Infused olive oil.

Top with Tokyo Bekana microgreens.

Garnish with fresh dill.

Absolutely a burst of flavours in every bite.


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RBM Cooking: Rosa Basile-Marrello

Photos by Rosa Basile-Marrello

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