Sunshine and sea air are the unofficial ingredients of both the fresh farm raised salmon, and the Shelter Point Sunshine Liqueur, which are all grown on Vancouver’s North Island. The symbiotic relationship between the two main ingredients created a dish that will take you away from a cold-crisp fall day to a summer getaway. Craving good food? Look no further than your own backyard – British Columbia, Canada.
Shelter Point Sunshine-Glazed Salmon
- 2 lb. (700 grams) salmon fillet (score the skin to allow for a crispier topping. See link below)
- Salt and pepper to taste
- 1 plug olive oil
- ½ cup Shelter Point Sunshine Liqueur (substitute with any fruity liqueur if you are not lucky enough to have this particular brand)
- ½ cup ketchup
- ¼ cup Modena Balsamic Vinegar
- 1/4 cup olive oil
Pour the ingredients into a bottle and give it a good shake to emulsify the glaze. Set aside.
- Pre-heat the oven to 400 degrees Celsius.
- Lay parchment paper in a baking dish, smooth the olive oil on the paper.
- Place the fillet, flesh side down, in the baking pan. Bake for 10 minutes to get the skin a bit crisp.
- Remove the baking dish from the oven. Pour the glaze over the salmon skin, smooth it over to cover the whole fillet evenly.
- Replace in the oven, bake for another 10 minutes.
- If the glaze is not sticky enough, you can broil under the broiler for 2 to 3 minutes to finish (keep watch as anything cooked under the broiler can burn quite easily).
For a healthy dinner, serve this with a kasha pilaf and Greek salad.
For a Family Fall day dinner, serve with stovetop stuffing, roasted Brussel sprouts, cauliflower and butternut squash, and a potato casserole.
Serve on top of rice, add some wilted greens, for a filling bowl-meal.
Top a greensies salad. Or, just make a burger.
Go ahead, fill your tummy’s desire with healthy foods grown right in Beautiful British Columbia.