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Wild BC Salmon with Green Goddess Dressing



About the Recipe


  • 1 head green romaine

  • 4 portions of salmon, skin on or off, pin bones out

  • toasted hazelnuts

Green Goddess Dressing:

  • 1 cup basil

  • 1 cup flat parsley

  • ½ cup mint

  • 1 cup dill

  • 1 cup chives

  • 1 clove garlic

  • 1 cup canola or sunflower oil

  • 1 tbsp salt

  • 2 cups raw peeled Agassiz hazelnuts + 2 cups water (soaked overnight in water)

    • drain the hazelnuts, discard the water and replace with 1 cup water --the hazelnuts are used the make the dressing ‘creamy’ without adding dairy or avocado ---if you didn’t want the nuts, you could add 2 ripe avocados or ½ cup of full fat yogurt to make the dressing silky smooth.

    • I also don’t add citrus or vinegar to this dressing because it would make it harder to keep the dressing green.


Green Goddess Dressing:

In a really good quality blender, add the raw hazelnuts that have been soaked and the 1 cup water. Puree with the salt for 2 minutes until smooth Add all the herbs and the oil. Puree for 2-3 minutes

Cook the BC Salmon your favourite way. A summertime BBQ is one of my go-to’s I also love Cedar planked, pan seared, oven baked, raw, ;) basically I love eating Wild BC Salmon any way!

For 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 BC Salmon with kosher salt -carefully lay the fish into the pan, sauté for 2 minutes Flip the fish over in the pan, cook for an additional 1 to finish.

Serve the salmon with the romaine salad, garnish with the Green Goddess, the toasted hazelnuts and juicy fresh peaches or apricots or plums. Enjoy!

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