Garlic Sauce Coho


  • • 1 tablespoon olive oil
  • • 21 oz (600 g) coho filet skin on or off
  • • Salt and pepper
  • • 1 teaspoon garlic poder
  • • 2 tablespoons unsalted butter
  • • 6 cloves garlic minced
  • • 1/2 cup dry white wine or chicken broth
  • • 1 1/2 cups reduced fat cream
  • • 1/2 cup fresh grated Parmesan cheese
  • • 2 tablespoons fresh chopped parsley
  • • Juice of 1/2 a lemon

Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.

Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.

Serve over pasta, rice or baked potatoes.



  • • 1 skinless Coho fillet (cut into small cubes)
  • • 1 cup fresh orange juice
  • • 1 cup fresh lemon juice
  • • 1/2 cup mirin
  • • 1 red onion (halved and thinly sliced)
  • • 1 mango (peeled, fruit cut off of the seed and diced)
  • • 3/4 cup fresh cilantro leaves

Gather the ingredients.

Place the salmon in a medium bowl and gently toss with the orange and lemon juices.

Cover and refrigerate for at least 20 minutes or up to 1 hour. Do not leave the salmon in the marinade for too long or the fish will become mushy.

Drain the salmon, discarding the marinade, and pat it dry with paper towels.

Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you are ready to serve or up to 1 hour.

Just before serving, mix the, mirin, onion, mango, and cilantro.

Pour mixture over salmon.

Serve over bread on olive oil or tortilla chips.

Salmon Strudel


  • • 2 leeks, cut into chunks
  • • 2 courgettes, cut into chunks
  • • 1 red pepper, cut into chunks
  • • 1tbsp light olive oil
  • • 250g pack filo pastry sheets
  • • Whole Coho fillet (about 1kg/2lb 4oz), skinless
  • • 75g (3oz) unsalted butter, melted
  • • Finely grated zest 1 lemon
  • • 200ml (7fl oz) Crème fraîche
  • • 2tbsp tarragon leaves, chopped
  • • 1tsp sesame or poppy seeds

Heat the oven to 200C, 180C fan, 400F, gas 6. Place the leeks, courgettes and pepper in a roasting tray, drizzle with the oil and season. Roast for 15 minutes then set aside to cool.

Meanwhile, on a large baking sheet, layer the filo sheets on top of each other, overlapping them to create a large rectangle almost 3 times the width of the salmon, with a 7cm (2 3/4in) border on each side. Brush with the butter, reserving a little for the top.

Mix the lemon zest, crème fraîche and tarragon until combined. Stir in the roasted veg, season and mix to coat; set aside. Place the coho fillet just off center on the pastry, leaving a 7cm (2 3/4in) border on each end. Spoon the mixture evenly on top.

Wrap the pastry from one side over the salmon, and brush that side with butter. Pull the pastry on the other side over the salmon and place on top. Seal the ends of the pastry, then fold tightly inwards, creating a neat fold on each side. You can wrap well in clingfilm and leave in the fridge up to overnight to get ahead. Brush with the remaining butter, sprinkle over the sesame seeds and cook in the oven for 25 to 35 minutes.



  • • 1 Coho fillet
  • • 1/2 cup mirin
  • • 1/2 cup soy sauce
  • • Sesamee seeds

Take off the skin of the fillet, with a sharp knife, in order to do this easily it should be not fully defrosted.

Cut the skinless coho into vey thin slices, this also should be done with semi defrosted fillet.

Let the cut coho defrost completely and puor the mirin and soy sauce and sprinkle the sesame seeds