Chef Robert Clark's Steamed Wild Pacific Salmon
For this recipe, you will need:
- 4 portions wild salmon
- 1 small red onion, sliced
- 1 whole lemon, zest and juice
- 1 whole orange, zest and juice
- 1 tsp toasted sesame seed oil
- 1 tablespoon soy sauce
For this recipe, you will need:
University of British Columbia's Executive Chef David Speight walks you through the perfect summer dish. This is sure to be a crowd pleaser! Please enjoy responsibly, at least a fathom (6 feet) apart.