Tour Fish Recipes

Grilled Lingcod on a Bed of Pancetta Morel Udon

With a beautiful sunny day in the Kluane National Park and a generous fire grate, I decided to go all out for dinner. Here is a recipe based on some lingcod that we found from a guy from the Queen Charlotte Islands (across from Prince Rupert, B.C.) who was selling fantastic quality seafood out of his rig in a Whitehorse, Yukon parking lot.

2 lbs Lingcod

3 servings udon (based on usually portion wrapped in the bag)

4 oz pancetta

1 oz local morels, fresh or if dried, soaked then chopped

2 carrots, diced

2 small potatoes, diced

4 garlic cloves, diced

2 TBS Bragg liquid amino

1/4 cup cilantro, chopped

4 TBS olive oil

1 tsp paprika

1 dried chili

1 tsp Mexican oregano

1-2 tsp salt

1. Wash and dry the cod, then rub with olive and salt, then set on a grate to cook over the fire.

2. Warm olive oil in the cast iron skillet over the fire. Add the carrots, potatoes, pancetta, garlic, paprika, oregano, chili and fry for five minutes. Add 1 cup water plus any mushroom soaking water and cook until vegetables are tender.

3. Meanwhile boil enough water to cook the udon, then drain and set in a pan with cold water to cool the noodles.

4. When the vegetables are tender, add the mushrooms, 1 tsp salt and Braggs to the skillet.

5. A few minutes before the cod is done, add the drained udon to the skillet and toss to coat.

6. Divide the fish into portions and top the noodles with cilantro to serve.

We ate the lingcod and noodles with Yukon Brewing’s Discovery ESB which is brewed with local fireweed honey.

Curried Saffron Coconut Milk Salmon Stew with Couscous

This is a recipe based on canned salmon that cooks up quick for a camping or backpacking meal.

3 TBS olive oil

1 zucchini, diced

1 carrot, diced

2 small potatoes, diced

3 cloves garlic, diced

1 tsp gram masala

1 tsp tumeric

1 pinch saffron

1 tsp soy sauce (or Bragg)

1 can of salmon, we used local B.C. Sockeye

1 tsp salt

1/4 cup cilantro

2-3 dried chilies to taste

1 can coconut milk

1-2 cups couscous

1 1/2 cups water

1. Boil the 1 1/2 cups water (reserve 2 TBS) and add to the couscous in a pan. Cover and wrap in a towel to keep warm. Meanwhile, take the 2 reserved TBS of the warm water and soak the saffron while you prepare the vegetables.

2. Warm the olive oil, add vegetables and garlic. Saute 5-10 min until tender. Add the gram masala, tumeric, saffron (and water) and salt. Cook another 5 min.

3. When the potatoes are tender, add the salmon and the coconut milk. Warm just to boiling. Remove from the heat and stir in the cilantro.

4. Fluff the couscous and add salt, olive oil and or spices to taste. (We put oregano in this one.)

5. Serve by pouring the stew over the couscous. Add cracked dried chilies to taste.

Seared Sockeye Salmon on an Open Fire

Fresh fish, fire, a cast iron pan–this is a very intuitive recipe.

1-2 lb sockeye salmon fillet

2 TBS olive oil

2 cloves garlic, minced

1-2 tsps salt to taste

1. Get a good fire going. Any wood with leaves will make coals! We used downed poplar that was plentiful in this B.C. campsite.

2. Wash and dry the fish. Rub with the olive and salt and toss in the garlic.

3. Let the pan heat up over the fire until its VERY hot. I tested it this time by letting a dab olive oil go to the smoking point.

4. Add the rest of the olive oil to the heated pan and add the salmon non-skin side down. Cook for 5-8 min. Turn the fish carefully then cook another 5-8 or until the fish flakes off with a fork.

We ate this with some fire grilled asparagus and potatoes.

Wayside Lunch with Smoked Salmon and Canada Goat Brie
1 round Canadian goat brie

1 tomato

1 8 oz piece of locally smoked salmon (this one was coated in black pepper)

Carr sesame water crackers

We ate this lunch on a nice rock that was on a pull off on the Haines Highway. Accompany with beer….