Recipe by Rosa Basile-Marrello

This Wild Pacific Sockeye Salmon with Peperoncino Garlic Olive Oil & 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?

Did you know?
dressed by an Olive was the first Ocean Wise retailer/partner in Windsor-Essex since 2017.  The fish is ethically sustainably caught, and traceable. It’s flown in direct from British Columbia, Canada and frozen at sea to ensure quality and freshness.

Print Recipe

Taste of the County (ft. Wild Pacific Sockeye Salmon)

Servings

Ingredients

• 1 Wild Pacific sockeye salmon fillet (available at dressed by an Olive)
• 1 cucumber thinly sliced
• 1 red onion thinly sliced
• capers
• Arla cream cheese
• Dill Infused Olive Oil (available at dressed by an Olive)
• Peperoncino and Garlic Olive Oil (available at dressed by an Olive)
• rye bread slices (substitute with your choice of bread)
• 1 avocado
• 1 lime juiced
• red clay salt (available at dressed by an Olive)
• black pepper to taste
• Tokyo Bekana microgreens (available at Ortaliza Farms)
• fresh dill
• cedar plank (optional, substitute with baking sheet)

Servings Ingredients 1 Wild Pacific sockeye salmon fillet (available at dressed by an Olive) 1 cucumber thinly sliced 1 red onion thinly sliced capers Arla cream cheese Dill Infused Olive Oil (available at dressed by an Olive) Peperoncino and Garlic Olive Oil (available at dressed by an Olive) rye bread slices (substitute with your choice of bread) 1 avocado 1 lime juiced red clay salt (available at dressed by an Olive) black pepper to taste Tokyo Bekana microgreens (available at Ortaliza Farms) fresh dill cedar plank (optional, substitute with baking sheet)

Instructions

1. Preheat oven to 275°F.
2. Season the Wild Pacific sockeye salmon fillet with red clay salt and black pepper. Place on a baking sheet lined with parchment paper or foil. Bake for 15 to 18 minutes.
3. While salmon is baking, prepare grazing board (or a big plate to line up your ingredients for easy assembly): capers, cucumbers, and red onions.
4. Mash avocado with lime juice (to taste) and sea salt. Put it into a bowl and add to grazing board.
5. Mix Arla cream cheese and Peperoncini Garlic Infused olive oil and Dill Infused olive oil. Put it into a bowl and add to grazing board.
6. Assemble! 1. Toast a slice of rye bread and drizzle with Peperoncino Garlic Infused olive oil 2. Spread cream cheese. 3. Layer mashed avocado. 4. Pile on all the ingredients you want. 5. Lastly, drizzle with Dill Infused olive oil. 6. Top with Tokyo Bekana microgreens. 7. Garnish with fresh dill! Absolutely a burst of flavours in every bite! Enjoy!