Roasted Wild Salmon BC Blueberry ‘Pickle’ Local Honey & Hazelnuts, SOLE Food Farms Greens From Four Seasons Hotel Vancouver Executive Chef Ned Bell This amazing dish serves up the best of local BC summer produce with fresh sockeye salmon, BC blueberries, local honey, hazelnuts and even the Venturi-Schulze balsamic vinegar is a BC local product! Try it with your favourite fish and favourite fruit, this versatile recipe is about cooking with what is fresh and what you like.
INGREDIENTS:
BC Blueberry ‘Pickle’:
2 cups + 1 cup fresh BC Blueberries
1/8 cup local honey
1/8 cup Venturi-Shulze balsamic vinegar
1 shallot, thinly sliced into rings
1/2 tsp sea salt
Salmon:
5-6 oz Fresh Wild Salmon per person
Season with sea salt and cracked black pepper
Salad:
Fresh Seasonal Greens
Toasted Hazelnuts
INSTRUCTIONS:
Blueberry Pickle Method:
In a small pot, simmer 2 cups Blueberries wit honey, balsamic, sliced shallots &
Sea salt for 5 minutes over medium heat.
Remove from the heat and add remaining 1 cup Blueberries. Let cool.
Salmon Method:
pan sear, roast or grill/bbq to medium rare (about 2 minutes per side)
To Serve:
Assemble the Salad on the plate with extra virgin olive oil and toasted hazelnuts,
Place the salmon on top of the salad. (crumbled goat cheese would be an excellent addition as well)
Garnish with 2-3 tbsp of the BC Blueberry ‘Pickle’.
Enjoy!
