Richmond has so much to offer when it comes to the culinary landscape.
The agricultural segment provides locals with a plethora of goods, from the fertile fields produced by the Fraser River’s deposits, to the bountiful seas and waterways surrounding Lulu Island.
So, in support of the Richmond News’ Eaters’ Choice Awards, we asked Coun. Linda McPhail what her favourite dish is.
McPhail told the News that one of her all-time favourite meals comes right from local waters and is one of the cornerstones that helped establish Richmond — wild sockeye salmon.
“We are very fortunate living in Richmond that we can purchase fresh salmon year round,” said McPhail.
She and her husband enjoy salmon cooked on the barbecue or oven in several different ways. Some of their favourites use lemon and spices or fresh pesto.
“It’s easy to prepare and doesn’t overpower the fresh taste of the fish,” she said.
While fresh is always preferable — the McPhails often go salmon fishing — most of the time there is some left over that is frozen.
“A good way to bake frozen salmon is with a mixture of mayonnaise, fresh squeezed lemon, Dijon mustard and grated parmesan cheese.”
That combination is mixed together and spread on to the fleshy side of the salmon. Then the salmon is baked, skin side down for 20 to 30 minutes at 350 degrees.
“That keeps moisture in and looks fancy, as well!” McPhail said, adding that having salmon in her diet is also part of a healthy lifestyle.
“Both my husband and I are more conscious of our diets,” she said. “Wild salmon is a good source of Omega 3 fatty acids which can increase cardiovascular health.
“We just feel so lucky to be able to have almost year-round opportunities for buying fresh seafood and wild salmon — especially sockeye — is our favorite. I have relatives in Europe and we always make fresh salmon when they come.”
