Green Goddess Salmon Salad with Okanagan Peaches
Cooked on Saturday, August 20
1 head green romaine
4 portions of salmon, skin on or off, pin bones out
Green Goddess Dressing:
1 cup InFarm basil
1 cup InFarm flat parsley
½ cup InFarm mint
1 cup InFarm dill
1 cup InFarm chives
1 clove garlic
1 cup canola or sunflower oil
1 tbsp salt
2 cups raw peeled Agassiz hazelnuts + 2 cups water (soaked overnight in water)
Method for the Green Goddess Dressing:
Drain the hazelnuts, discard the water and replace with 1 cup water.
(If you didn’t want the nuts, you could add 2 ripe avocados or ½ cup of full fat yogurt to make the dressing silky smooth).
In a really good quality blender, add the raw hazelnuts that have been soaked and the 1 cup water.
Puree with the salt for 2 minutes until smooth
Add all the herbs and the oil.
Puree for 2-3 minutes
Method for Cooking Salmon:
Cook the BC Salmon your favourite way.
A summertime BBQ is one of my go-to’s
I also love Cedar planked, pan-seared, oven-baked, or even raw. Basically I love eating Wild BC Salmon any way!
For Pan Seared Salmon:
In a medium sized stainless steel fry pan over medium heat, add 2 tbsp canola oil.
(You want a hot pan, with hot oil, not smoking hot but pretty darn hot.
This will help the fish sear, gently become golden brown and delicious).
Season the Wild BC Salmon with kosher salt
Carefully lay the fish into the pan, sauté for 2 minutes
Flip the fish over in the pan, cook for an additional 1 to finish.
Serve the salmon with the romaine salad, garnish with the Green Goddess, the toasted hazelnuts and juicy fresh peaches or apricots or plums.
Recipe graciously provided by Chef Ned Bell – Naramata Inn