Wild Spring Salmon with BC Blueberry & Maple ‘Pickle’, Lentil, Chick Pea & Hazelnut Salad
Published 2016-07-26
WILD SPRING SALMON BC BLUEBERRY & MAPLE ‘PICKLE’
LENTIL, CHICK PEA & HAZELNUT SALAD
Ingredients:
4-5 oz pcs of your fav fresh fish (Ocean wise Spring Salmon, halibut or albacore tuna are the best!)
Pan seared, BBQ’d or grilled for about 2-3 minutes per side, seasoned with Vancouver Island sea salt & cracked black pepper
1 cup cooked lentils
1 cup cooked chick peas
1 shallots, diced
2 tbsp olive oil
3 tbsp toasted hazelnuts
1 tsp sea salt
1/2 cup fresh BC blueberries
Method:
In a saute pan, sweat the shallots with the olive oil, add the sea salt, the lentils and the chick peas, add the BC blueberries, the hazelnuts and serve!
Build the plate with the warm salad, place the fish on top, add the BC BB Jam and enjoy!
BC Blueberry ‘Pickle’
4 cups fresh BCB
1/4 cup maple
1 tsp sea salt
1 tsp cracked black pepper
1 cup blueberry juice
3 tbsp red wine vinegar
Method:
Cook everything together in a small pot for 15 minutes, cool and serve! This is great on grilled fish, Ocean wise seafood or grilled veggies. Also great on cheese plates and over vanilla ice cream/