Recipe: Grilled Wild Spring Salmon B.C. Veggie Salad

Ahead of BC Veggie Day, Ned Bell of Yew Seafood + Bar shares a recipe for making Grilled Wild Spring Salmon B.C. Veggie Salad.

Bell says this composition is as much an assembly as it is a recipe. It can be served individually or family style and is great served warm or cold.

Add you favourite cheese if you want, and some fresh farmers’ market bread for a delicious and healthy lunch or light dinner.

Ingredients

-5 oz. wild salmon per person (halibut or B.C. spot prawns would make great alternatives)
-Roasted sweet peppers
-Blanched and raw bok choy
-Local strawberries
-Toasted cashews
-Birch syrup
-Lime

Assembly

Season with sea salt, lightly coat with olive oil and grill the salmon for approximately 3 minutes per side until medium rare–do not overcook.

Build the salad with all the ingredients, toss with the birch syrup, lime and olive oil. Season with sea salt.

More Global BC recipes are available here