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Marinade 4 – 6oz *salmon filets in the following for 2-4hrs in the fridge:

  • ¾ cup soy or tamari for a gluten free option
  • ½ cup maple syrup
  • 1-2 tbsp fresh grated ginger
  • 1 tsp sesame oil

Preheat your oven to 400°F or fire up your BBQ.

After the fish has marinaded, place on a parchment lined baking sheet and place to the side (if barbequing place on foil). Pour the sauce into a pot over medium heat until it has reduced by half and slightly thickened (approx 10-15 minutes). Brush glaze onto your salmon and place into your preheated oven and cook for about 10-12minutes. Remove salmon from the oven and brush with glaze once more and top with some sesame seeds before serving.

When I don’t have access to fresh salmon or other fresh fish I love using Organic Ocean Seafood for all of my lodge trips and personally at home. They are based out of False Creek in Vancouver, BC and have an incredible selection of seafood. Bonus, they deliver to my door fully frozen in Pemberton, BC within 24hr of ordering!

*Whole salmon filet can also be used but cooking time will likely change. I prefer to use individual filets as you can control how they cook based on their thickness. This allows you to pull individual pieces out as they finish without any over or under cooking.



Whisk together at the bottom of a medium sized bowl:

  • 3-4 tbsp lime juice
  • 2-3 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • tsp sriracha
  • salt to taste

Add the following into the bowl with dressing and toss to incorporate. Then place in the fridge for an hour before serving to allow the dressing to incorporate:

  • 1 mango, peeled and julienned (any mango works as long as it’s firm… green unripened ones are my favorite to use in this salad but sweet works too!)
  • 1 medium/large napa cabbage, halved and sliced thin
  • 1 red pepper, julienned
  • ½ medium red onion, sliced thin


Just before serving add in the following and combine:

  • ¼ cup of thinly sliced mint leaves
  • ¼ cup toasted almond slivers

One of my favourite sandwiches to take with me for a day in the mountains are Japanese onigirazus. I’ll save that recipe for another day but here’s a teaser using the leftovers from the recipes found here.