Wild Sockeye Salmon Salad With B.C. Blueberries Pickle
Recipe by Ned Bell
Executive chef at the Yew Seafood + Bar, Four Seasons Hotel Vancouver
Ingredients:
B.C. Blueberry Pickle
3 cups B.C. blueberries
1/8 cup honey
1/8 cup Venturi-Shulze balsamic vinegar
1 shallot (thinly sliced into rings)
1/2 tsp sea salt
Salmon
5-6 oz per person wild salmon
to taste sea salt
to taste cracked black pepper
Salad
to taste greens (seasonal)
to taste extra-virgin olive oil
to taste hazelnuts (toasted)
Method:
B.C. Blueberry Pickle
1.In a small pot, simmer 2 cups of B.C. blueberries with honey, balsamic, sliced shallots and sea salt for five minutes over medium heat
2.Remove from the heat and add remaining 1 cup of B.C. blueberries
3.Let cool
Salmon
1.Pan-sear, roast or grill/barbecue salmon to medium-rare
Assembly
1.Assemble salad on plate with extra-virgin olive oil and toasted hazelnuts
2.Place the salmon on top of the salad
3.Garnish with 2 to 3 tbsp of the B.C. blueberry pickle
Yield: One serving
