Description

his is a great recipe for holiday entertaining that is quick to prepare and sure to please your party guests! It is also great as a larger appetizer or simple dinner.

Be sure to buy Wild BC Salmon, available fresh July to September and all year long in your grocer’s or fishmongers’ freezer.

By looking for and buying Wild BC Salmon, you can support fishing families in the coastal communities across B.C. This helps keep money and investments in those regions and protects the resource and environment for future generations.

Ingredients

For the Wild B.C. Salmon

  • 3 lbs wild B.C. salmon
  • 3 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • ½ tsp chili powder
  • 3 tbsp maple syrup

For the cranberry and bacon relish

  • 3 cups frozen cranberries
  • 1 cup dried cranberries
  • 1 cup diced double smoked bacon
  • ¼ cup fine diced shallots
  • 3 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • ½ cup cranberry juice
  • ¼ cup maple syrup

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Preparation/Method

Bacon Cranberry Relish

  1. In a small pot over medium heat, sauce the shallots in the olive oil for 5 minutes until the shallots are tender and translucent.
  2. Add the salt and pepper, cranberry juice and maple syrup, cook for 1 minute.
  3. Add the whole cranberries and cook for 5 minutes.
  4. Add the dried cranberries and cover with lid, cook for 15-20 minutes until the liquid is reduce by ¾ and the cranberries, burst, swell and become tender.
  5. Let the mixture cool and set aside.

Salmon

  1. Preheat oven at 425 degrees.
  2. In a bowl, mix the diced salmon with the salt, chili pepper, cracked black pepper, maple syrup.
  3. Lay the salmon on a baking tray lined with parchment paper or tin foil.
  4. Bake salmon for 10 minutes.
  5. Set aside.

To plate: To serve the dish, serve family style with the salmon on a platter, the bacon cranberry relish garnished on top, and your favourite plain crackers or crostini served alongside. Guests can build their own snack by spooning the relish onto a crostini or crackers and a piece of salmon on top or underneath.About the chef: 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.

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.