How to Cook a Salmon.

How to Cook a Salmon Dan: Standing right next to me is Ron. He’s a head chef here at the Canadian Princess up here in Canada and running the yacht the freshest fish possible out here. Ron: Cook in the morning, cook in the evening that’s— Dan: So we’re having a great time up here fishing for halibut and salmon. So you do Salmon dish for today? Ron: Okay, very simple Salmon dish. All the fishes are so fresh and so tasty that you really don’t have to do much with the fish. What we do in the kitchens down below is we actually take the fish in the morning. We get if from the producers, the commercial fisherman and what we do is exactly what you would be doing at home. Doing it on the grill outside now but in the kitchen or in the Galley what we call, we’ve been doing on a char broiler. Dan: Just how we get started. Ron: Okay easy. All I’m going to do is actually just start by buttering the fish a little bit with garlic butter and a little bit of salt and pepper. Then just taking that, it’s just like if you would’ve caught or bought a piece of fish or cut a piece of fish after it’s been filleted that sort of the style of a seafood that we use rather than a steak. We like to have the fillets. Dan: It looked like it’s a live fish. This is the king Salmon that was caught locally up here in these waters? Ron: It doesn’t take very long. Probably 4 to 5 minutes until it’s actually done inside. What will happen within is it will go a little just kind of put the oven in the fish. It will turn from this kind of clear looking color to more of a pink color and that’s what you want is to serve in the center. Dan: Please tell us a little bit about the restaurant here at the Canadian Princess. Ron: We run a dining room as well as a bar and pub. In the dining room, it’s a full menu, again really simply done. We don’t have a lot of top that’s a boat so therefore we have to use electricity on everything. All the fishes are more or less bake or char broiled either one way or the other we have a few steaks. We do also live crab on a daily basis which is also caught out in the waters here and locally supplied by this one fisherman who supplies us with that. It’s a busy place. Dan: I think we got a beautiful background here, this is gorgeous location. Ron: And now that it’s flipped over what I would do is I would—actually I got a mint pesto which is we’ve made this pesto and as a regular pesto, garlic, mint instead of the bays and pine nuts, parmesan cheese. So just for the flavor Salmon has a really, I’d say mild and at the same time and then extremely distinct flavor and so you can play with the flavors a little bit. So pesto is actually quite strong but in this case it will work with the fish because of the height of flavor of the fish itself. So this is— Dan: While it’s cooking? Ron: Yeah, while it’s cooking and downstairs in the Galley when we’re cooking for the restaurant what I would do is actually, I’d put the piece of salmon in the oven and then have the pesto on top and it started just melting into the salmon and then at the time of services right ready for the guests to eat. Dan: You just find it quite crispy inside. Ron: You just cook it inside for about four or five minutes. What I’ll do is I’ll now close it and kind of marinate it in the heat to let it sort of cook together. Dan: And when you close it here like that it kind transfer into an oven now? Ron: Yeah, it’s in an oven at this point and that’s really what we do downstairs. We take it off the broiler and then we transfer to the oven until the plate is ready to go out to the guest. So after being in there for about five minutes and the salmon is done and as you can see it’s roasted on top, looks beautiful. Dan: That looks delicious. Ron: That’s great. Dan: So, this is very simple dish, it’s got the salmon and what was the sauce? Ron: It’s a mint pesto sauce. Dan: And the garlic butter. Ron: Very more stay? Yeah, it’s a fish that totally retain its moisture and flavor through everything. Dan: Now put sauce on top and it really adds to the flavor to the fish. Ron: Okay, yeah. Dan: This is a great job. Well thank you very much. Beautiful presentation, thanks Ron. Ron: All right Dan, thank you. Dan: Remember you come over to Canadian Princess, with a great restaurant here. This is where we’re fishing out of. I’ll be right in the number at the end of the show. So come visit Ron here at the restaurant. Let’s get back on water and show you more exciting action right here on sport fishing.