Max and his father Chef Ned Bell of Yew Seafood + Bar making Skipper Otto Wild Sockeye Salmon with Okanagan Cherry & Balsamic BBQ for Global News.

Okanagan Cherry ‘Pickle’


  • 4 cups fresh pitted cherries
  • 1/4 cup honey
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 cup cherry juice
  • 3 tbsp balsamic vinegar


Cook everything together in a small pot for 15 minutes, cool and serve.

  • 4-5 oz pieces of your favourite fresh fish
  • 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

In a saute pan, sweat the shallots with the olive oil, add the sea salt, the lentils and the chick peas, add the hazelnuts and serve. Build the plate with the warm salad, place the fish on top, then add the Okanagan Cherry ‘pickle.’