Pan seared Chinook salmon

By Joseph Shawana
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  • 1 side Salmon cut into 170-227 gram portions
  • 2 cups blanched butternut squash (cubed)
  • 1 cup ramps
  • 2 cups wild plums
  • 1/2 cup maple syrup
  • 1/8 cup apple cider vinegar
  • 4 tablespoons sunflower oil
  • Salt and pepper to taste


  1. Portion Salmon Fillet into 114 gram portions, pat dry with a paper towel and season with salt and pepper, place in a cast iron skillet on medium heat with two tablespoons of sunflower oil and sear, skin side down for two minutes. Turn over and sear for one minute on remaining side, take out of pan and let rest.
  2. Cube squash and blanch in boiling water for five minutes, strain and set aside.
  3. Heat a cast iron on medium heat with one tablespoon sunflower oil, place ramps into pan and Sautee for three minutes, add squash and season to taste.
  4. In a medium sauce pot place wild plums, maple syrup and apple cider vinegar to pot and bring to a light simmer for 20 minutes. Remove from heat and puree with a stick blender and set aside. 
  5. Plating: place sauteed squash and ramps in middle of plate, and put for sh on top, garnish with wild plum gastrique. 

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