Jun 04 2026
Restaurants›The Flying Pig Yaletown›Wild Coho Salmon Recipe

Wild Coho Salmon Recipe

Inspired by The Flying Pig Yaletown
Time1h
Serves4

served with parmesan risotto, steamed broccolini & chive beurre blanc.

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Ingredients

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Wild Coho Salmon

Parmesan Risotto

Steamed Broccolini

Chive Beurre Blanc

Method

Cooking the Salmon

  1. 1

    Sear the Salmon

    Preheat a skillet over medium heat. Season the salmon fillets with olive oil, salt, and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until cooked to your desired doneness.

Making the Risotto

  1. 2

    Prepare the Risotto

    In a saucepan, heat the broth and keep it warm. In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent. Stir in the Arborio rice and cook for 2 minutes. Gradually add the warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente. Stir in the Parmesan cheese, salt, and pepper.

Steaming the Broccolini

  1. 3

    Steam the Broccolini

    In a pot with a steamer basket, bring water to a boil. Add the broccolini and steam for 3-4 minutes until tender but still bright green. Season with salt to taste.

Making the Chive Beurre Blanc

  1. 4

    Prepare the Beurre Blanc

    In a saucepan over medium heat, combine the white wine and minced shallots. Reduce until almost evaporated. Add the heavy cream and simmer for 2-3 minutes. Gradually whisk in the cold butter cubes until emulsified. Stir in the chives, and season with salt and pepper to taste.

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