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5 to 6 lb. Wild Spring, Sockeye or Coho

½ cup white wine

juice of one lemon

salt and Pepper

1 English cucumber, thinly sliced


Start with fish butterflied, head and tail on but centre bone removed. Make wrapping for the fish using 2 large pieces of foil together. Stuff salmon with stuffing of choice and place fish on foil, stuffing side down. Combine wine and lemon juice, pour over back of fish. Lightly salt and pepper. Wrap foil loosely around fish leaving room for steam to circulate. Bake for 1 hour and 20 minutes. Test for doneness by inserting a small knife into the flesh to see if it flakes. Peel skin off while fish is still lightly warm. Cool to room temperature and wrap with plastic wrap, then chill for 4 to 5 hours. Remove from refrigerator and place salmon on cedar plank or platter. Place thinly sliced cucumber to cover fish completely with overlapping pieces to resemble scales.



2 cups cooked wild rice, jasmine rice or mixed rice

3 tablespoons butter

1 large onion

3 stalks celery

½ red pepper

½ cup toasted pecans

3 tablespoons sherry

3 tablespoons oyster sauce

1 tablespoon fresh thyme

1 tablespoon. fresh basil

salt and pepper


Melt butter in saucepan and sauté vegetables in order given above until tender. Add cooked rice. Add the remaining ingredients, mix and fill cavity of fish with the mixture. Bake fish as directed.



1 cup mayonnaise

1 teaspoon Sambal Olek ( asian chili garlic sauce)

1 tablespoon chopped capers

3 tablespoons sundried tomatoes

1 teaspoon garlic, minced

salt and pepper to taste


Mix all ingredients thoroughly and refrigerate. This can also be used as a spread with warm breads!

Serves 6.

Susan Mendelson is a Vancouver caterer.