BBQ Wild BC Salmon With BC Strawberries and Raspberries
RecipesCreated by our friend Chef Ned Bell, in collaboration with Go Wild BC Salmon, BC Strawberry and BC Raspberry, this recipe features the best of BC in one dish!
by Allison Hepworth
What could be better than enjoying delicious wild BC salmon, barbecued with local BC strawberries and raspberries? Created by our friend Chef Ned Bell, in collaboration with Go Wild BC Salmon, BC Strawberry and BC Raspberry, this recipe features the best of BC in one dish!
Link below for the video of Chef Ned Bell, preparing the dish live on CTV Morning Live.
Ingredients
- 1 full side of Skipper Otto salmon (sockeye was used in photo)
- 1 pint of fresh BC Strawberries
- 1 pint of fresh BC Raspberries
- 1/2 cup fresh mint, sliced with a sharp knife
- 1/2 cup extra virgin olive oil
- flaked Vancouver Island sea salt
- cracked black pepper
Sweet and Sour Red Onions
This recipe creates a type of pickled onion which are sweet, sour crunchy and delicious. These can be prepared ahead of time, and can also be used for other seafood dishes, burgers, salads and cheese plates
- 2 red onions (sliced in half top to bottom, and then lay them down, cut side down and slice in half again, and then cut into 1/4 inch sliced)
- Over high heat in a medium sized pot, combine: 500 ml red wine vinegar, 1/2 cup sugar, 250 ml water and 1/8 cup kosher salt
- Turn off the heat, and add sliced onions to the pot and leave in the pot to cool
- Transfer liquid and onions to a container and place in the fridge to cool.
Directions
Fish:
1. Preheat the 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
2. Season with flaked salt and cracked black pepper
3. Depending on the species of salmon chosen and the thickness of the fish, bake the salmon for approximately 10 minutes (or to your desired temperature)
Relish:
1. Slice the BC Strawberries in quarters, slice in half or leave whole the BC Raspberries
2. Add mint, the sweet and sour red onions and season with salt and pepper.
3. Serve the relish on top or alongside the baked salmon.
Serve with a seasonal salad and a loaf of your favourite bread - Enjoy!
Servings: 4 people
Source: Chef Ned Bell and Go Wild BC Salmon
Link to Chef Ned Bell on CTV Morning Live cooking demonstration with Skipper Otto sockeye salmon!