Description
Find Wild B.C. salmon at retailers, in restaurants, and at your local fishmongers like F.I.S.H. in Burnaby or Codfathers in the Okanagan. You can also find it at community-supported fisheries all over the province, which give you access to local seafood year-round while paying fishers fairly for their catch!
Ingredients
- 1 side fresh or frozen wild B.C. salmon
- 1 pint strawberries
- 1 pint raspberries
- ½ cup fresh mint, sliced
- ½ cup extra virgin olive oil
- 2 red onions
- 500 ml red wine vinegar
- ½ cup sugar
- 250 ml water
- Vancouver Island sea salt to taste
- Cracked black pepper to taste
Featured B.C. products
Preparation/Method
Sweet and Sour Red Onions
- Slice onions lengthwise into 1/4inch slices.
- In a medium sized pan, add red wine vinegar, sugar, water, and salt.
- Add onions and bring to a boil. Once boiling, remove from heat and leave to cool.
- Once room temperature, transfer to a clean jar and place in the fridge to marinate.
Salmon
- Preheat oven or BBQ to 400 degrees.
- Lay the salmon on a piece of tin foil, spoon 2-3 tbsp of olive oil on top of the fish.
- Season with flaked salt and cracked black pepper. Depending on the species of salmon and the thickness of the fish, bake or grill the salmon for approximately 10 minutes until medium rare.
Relish
- Slice the BC strawberries in quarters, slice the B.C. raspberries in half, add the mint, the sweet and sour red onions, season with salt and pepper.
- Serve the relish on top or alongside the baked salmon.
- Serve with a seasonal salad and a loaf of your favorite bread.
Chef Ned Bell
Additional titles or restaurant name
Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. Based in British Columbia, Ned is the Buy BC Chef Ambassador, Chef Ambassador for Ocean Wise, the co-owner of Hatch Hospitality, Culinary Director at Planetary Health, Board Member and Co-Chair of Sustainability at the Chefs Table Society, and as culinary and restaurant consultant at Hatch Hospitality Inc.
