One of my favourite recipes the "King Salmon Bake" comes from the cookbook: The Passionate Cook: The Very Best of Karen Barnaby. This recipe is a heirloom of past glory days when Karen Barnaby was the executive chef at Stanley Park's The Fish House from 1994 to 2012. The restaurant sadly closed in 2015.
Photo Credit: BMO Marathon
In the words of Karen Barnaby: "When an idea strikes, it is usually a combination of flavours or ingredients. In this case I had the title "King Salmon Bake" spinning around in my head before I knew what it was. What it turned out to be was a cozy combination of salmon, cheesy spinach and potatoes that become one of the best sellers in the history of the Fish House in Stanley Park. King Salmon is the U.S name for spring salmon."
Even the novice home chef can make this recipe with confidence. This recipe works well in the winter with previously frozen spring salmon but make sure to buy from a local fishmonger.
King Salmon Bake with Sour Cream, Bacon & New Red Potatoes
Serves 4
Recipe and photo with permission from Whitecap Books Ltd
1 lb spinach, stems removed, washed and drained
1 Tbsp unsalted butter, melted
1 cup shredded, extra-old white Cheddar cheese or Asiago
1 clove garlic, minced
1/2 tsp salt
1 Tbsp unsalted butter
4 6oz (170-g) skinless, boneless salmon fillets
2 tsp lemon juice
8 slices good quality bacon
4 Tbsp sour cream heaping
1 Tbsp minced chives
Preheat the oven to 350F (175C)
Cook the potatoes in boiling water until just tender, approximately 20-25 minutes. Drain and cool.
Place the spinach in a large pot, turn the heat to high and cover with a lid. Steam until it wilts, turning it over occasionally. Transfer to a large plate and spread out to cool. When cool, squeeze into small balls with your hands to remove the water. Finely chop and place in a bowl. Add the melted butter, cheese, garlic and salt. Mix well. The potatoes and spinach mixture may be prepared up to a day in advance. Cover and refrigerate.
Slice the potatoes into 1/4 inch thick slices and arrange in slightly overlapping rows in an 8 x 11 1/2 inch baking dish. Season well with salt and pepper and dot with half the 1 Tbsp butter. Divide the spinach mixture into 4 equal portions, flatten each into an elongated patty and place one in each quarter of the baking dish over the potatoes. Place a salmon fillet over each patty of spinach, sprinkle with lemon juice, dot with remaining butter and season with salt and pepper. Cover snugly with foil and bake for 20-30 minutes, until the salmon is cooked through.
While the salmon is cooking, fry the bacon over medium heat until crisp. Drain on paper towels and crumble when cool. When the salmon is done, lift each portion onto heated individual plates or leave in baking dish. Top each piece of salmon with a dollop of sour cream. Sprinkle the bacon and chives over the sour cream and serve immediately.
Recommended BC wine pairing:
Nk'Mip Winemaker's 2012 Chardonnay. ($17.49) "Crisp, fruit forward flavour with a smooth finish. Rich in stone fruit, vanilla and melon notes." While sold-out at the winery, this award-winning wine can still be found at select BC Liquor Stores in Vancouver and offers outstanding value.
Nk'mip Cellars is the first aboriginal owned and operated winery in Canada and is part of Salmon Safe, an eco-certification program, that ensures agricultural practices protect Pacific salmon habitat and water quality.
