Warm, nutritious, seasonal and exceptionally easy to make, this wild salmon with warm chickpea salad and cranberry pickle recipe is perfect for a late fall gathering of friends and family. This is sure to be a dish that you return to more than once and even adapt to incorporate different ingredients, as you experiment with new ways to serve them up.
Ocean Wise executive chef Ned Bell showing off his warm, nutritious, simple and exceptionally seasonal salmon recipe.
Ingredients
Wild Okanagn Ocean Wise Sockeye Salmon
- 1 4-5 oz pieces of your favourite fresh Wild Okanagn Ocean Wise Sockeye Salmon
Warm Chickpea, Hazlenut and Laird Lentil Salad
- 1 cup cooked chick peas
- 1 cup cooked laird lentils
- 1 shallots, diced
- 2 tablespoons olive oil
- 3 tablespoons toasted hazelnuts
- 1 teaspoon sea salt
Cranberry & Honey ‘Pickle’
- 3 cups frozen cranberries
- 1 cup dried cranberries
- 1/4 cup honey
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 cup cranberry juice
- 3 tablespoons red wine vinegar
Instructions
- Pan sear, BBQ or grill Wild Okanagan Ocean Wise Sockeye Salmon for about 2-3 minutes per side, season with Vancouver Island sea salt & cracked black pepper.
- In a saute pan, sweat the shallots with the olive oil, add the sea salt, the lentils and the chick peas, add the hazelnuts last.
- Cook the Cranberry & Honey ‘Pickle’ ingredients together in a small pot for 15 minutes, cool before serving. This cranberry and honey “pickle” is also great on grilled fish, Ocean Wise seafood or grilled veggies. Also great on cheese plates or over Vanilla Ice Cream.
- Build your plate with the warm salad, place the salmon on top, add the Cranberry Pickle and enjoy!