Summer Berry Salsa

1/2 cup (50g) Strawberries, sliced
1/2 cup (50g) Blueberries
1/2 cup (50g) Raspberries
2 tbsp (15g) Fresh mint or cilantro, finely chopped
1 tbsp (10g) Seeded jalapeno pepper or green onion, finely chopped
1 tbsp (15ml) Fresh lime juice
1 tsp (5ml)              Vegetable oil
  Salt and pepper to taste

Wild BC Salmon

4-6 oz (600g) Wild BC salmon fillets                           

Mixed Local Greens 

4 cups (100g)    Greens - mix of spinach, arugula, dandelion
1/2 cup (50g)             Fresh berries, mix of strawberries, blueberries, raspberries
1/4 cup (20g) Peeled hazelnuts, toasted and cooled
2 tbsp (30ml) Olive Oil
1 tbsp (15ml) Lemon juice
  Salt and pepper to taste


  • Prepare the summer berry salsa by mixing all the ingredients together in a bowl.  Set aside and keep chilled
  • Season the salmon fillets with salt and pepper and sear in a heated, greased pan or on a grill until medium rare.
  • Mix a salad of fresh spinach, arugula and/or dandelion greens, dress with olive oil and lemon juice and top with berries and hazelnuts.
  • Top salmon with hazelnut butter, recipe follows
  • Serve with berry salsa and green salad.
  • Yields 4 portions

Hazelnut Honey Butter

1/4 cup (50g)     Peeled hazelnuts, chopped
1/4 cup (60g) Salted butter, softened to room temperature
1/4 cup (60ml) Local honey


  • Lightly toast the peeled and chopped hazelnuts to release oils and allow to cool
  • Mix hazelnuts with softened butter and honey
  • Serve with bannock (recipe below) or melted on cooked salmon.
  • Yields 3/4 cup

Cast Iron Bannock

2 cups (275g) All purpose unbleached flour                
2 tbsp (30ml) Baking Powder
1 tbsp (15ml) Granulated Sugar
1/2 tsp (2.5ml) Salt
1/2 cup (120ml) Milk, warmed
1/2 cup (120ml) Water, warmed
1/2 cup (80ml) Vegetable Oil         


  • In a bowl mix the flour, baking powder, sugar and salt
  • Stir in the warmed milk and water all at once, mix with a spoon until a sticky, soft dough forms, do not overmix
  • On the stovetop, heat the oil in a large cast iron pan or heavy skillet on medium-low heat
  • Scoop large spoonfuls of batter in the hot oil and fry for 3-5 minutes on each side, until light golden brown
  • Serve with hazelnut honey butter, recipe above.


Recipes and photo credit:  Tracey Kusiewicz of Foodie Photography