Recipes
Recipes
BC SUMMER SOLSTICE SALMON WITH BERRY SALSA AND HAZELNUT BUTTER
| 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 |
| 4-6 oz (600g) | Wild BC salmon fillets |
| 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 |
Method:
- 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
| 1/4 cup (50g) | Peeled hazelnuts, chopped |
| 1/4 cup (60g) | Salted butter, softened to room temperature |
| 1/4 cup (60ml) | Local honey |
Method:
- 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
| 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 |
Method:
- 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