About the Recipe
Ingredients
This relish would also be amazing with roasted B.C. chicken, turkey or pork. It is also amazing with local cheeses.
B.C. Apple, Cranberry and Honey Relish
2 cups (500 mL) frozen B.C. cranberries
2 cups (500 mL) dried B.C. cranberries
1 large B.C. apple, unpeeled, core removed and diced into 1/2-inch cubes
1/2 cup (125 mL) white wine
1/2 cup (125 mL) local apple juice
1/2 cup (125 mL) apple cider vinegar
1/2 cup (125 mL) local honey
3 tbsp (45 mL) Vancouver Island Sea Salt
1 tbsp (15 mL) cracked black pepper
3 tbsp (45 mL) finely diced shallots
Pan-Seared Salmon
4 x 5 oz (142 g) portions Ocean Wise-recommended B.C. Salmon
2 tbsp (30 mL) canola oil
Preparation
B.C. Apple, Cranberry and Honey RelishÂ
In a medium pot over medium heat, saute the shallots in canola oil for 30 seconds. Add the apples and frozen cranberries, stir for 20 seconds. Add the wine, apple juice, vinegar and honey, and simmer for 20 minutes or until the liquid is reduced by 1/2 and the cranberries swell and burst open. You want it to look a bit jammy. Add the additional B.C. cranberries, add the salt, cook for one minute, remove from heat and cover the pot with a lid. Taste the relish, you’re looking for a savoury, sweet, tangy, jammy sauce.
Pan-Seared Salmon:
In a medium-sized stainless steel fry pan over medium heat, add 2 tbsp canola oil. You want a hot pan, with hot oil, not smoking hot but pretty darn hot. This will help the fish sear, gently become golden brown and delicious. Season the Wild B.C. Salmon with desired amount of kosher salt. Carefully lay the fish into the pan, sauté for two minutes. Flip the fish over in the pan, cook for an additional one minute to finish. Serve the fish on a salad, a grain, pulse or legume salad, as a burger or just naked with the B.C. Apple and Cranberry Relish.