Wild Sockeye and Prawns

Wild Sockeye and Prawns

Wild Sockeye and Prawns with a Crunchy Vegetable Medley Salad in a Cilantro Lime Cream Sauce.

Submitted by Mike & Aiden (son) L.

Sockeye & Prawns:

  • Prepare 4 debone 5oz portions
  • Prepare 4 skewers of prawns, 4-5 prawns per skewer
  • Dry fish and prawns in paper towel
  • Drizzle good olive oil, salt & pepper
  • Cook directly under broiler to ensure the fish and prawns get a nice crisp top


  • Using a mandolin, slice up one carrot, one zucchini, one red onion
  • Immediately place the portions into an ice bath and set aside
  • Saute in a skillet with a knob of butter and two tablespoons of olive oil
  • Season with salt and pepper
  • Squeeze in the juice of half a lime and two tablespoons of red wine vinegar
  • Don’t overcook, leave a bite to the vegetables


  • Saute one onion with 6 sliced garlic cloves and two de-seeded jalapeno peppers in olive oil
  • Add to food processor
  • Add in one bunch of cilantro
  • Add in one bunch of parsley
  • Squeeze in the juice of one to two limes
  • While mixing add in cream to get desired consistency of sauce
  • Add salt, pepper and extra lime if required to have to ensure you taste the lime


  • Fill the bottom of the plate with sauce
  • Use tongs to lay the salad on top of the sauce
  • Lay your sockeye on top of the salad
  • Add your prawn skewer
  • Add a few asparagus (put in bottom of oven with olive oil and salt when fish goes in)
  • Slice avocado to garnish

Quick, Easy, Delicious. Enjoy!


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