This dish from Lead Culinary Chef- Instructor, Ben Kiely, showcases the bounty of British Columbia’s ocean and farms in springtime. Fresh BC salmon is eagerly anticipated in June and when paired with a farm fresh vegetable salad in a honey-lime vinaigrette this recipe is makes for light, flavorful summer dinner with friends and family.
Cooking techniques like blanching and refreshing, dressing making, curing, plating and using vegetables in season are taught to our culinary students and elevates this simple preparation that you can do at home.
Makes 4 servings (can be easily doubled)
Spring Vegetable Salad
4 large ripe tomatoes skinned and each one cut into four pieces
1 large bunch of asparagus blanched and refreshed
1 bunch of baby carrots peeled, blanched and refreshed
2 large golden beets boiled, cooled and peeled
2 large red beets boiled, cooled and peeled
4 crostinis (french baguette sliced thinly and toasted or store bought)
1 250g container of fresh ricotta cheese
Handful of celery leaves and fennel tops (if available)
Honey-Lime Vinaigrette
4 - 5 limes juiced
1/2 cup of extra virgin olive oil
1/2 cup honey
1 tablespoon finely chopped tarragon
Salt and pepper to taste
Pan-Seared Salmon
4 - 4oz fresh skinless salmon fillets patted dry with paper towel
1 Tbsp of cooking oil
Salt & pepper
METHOD
· Take a chilled large serving plate, arrange the vegetables in the centre of the plate being careful to plate there beets last so the colour doesn’t bleed onto the other vegetables.
· To make the dressing place the tarragon, honey and lime into a tall cylinder vessel. Using an emersion blender on low slowly pour in the extra virgin olive oil and increase the speed as the oil is incorporated.
· Heat up a sauté pan over medium-high heat and add the cooking oil. Season salmon with salt and pepper. When the oil is shimmering place salmon filets flesh side down for 3 - 4 minutes then flip over to sear the skin for approximately 2 minutes. When the internal temperature of the salmon reaches 120°F (49°C) remove salmon from heat.
· Lightly spoon the dressing over the vegetables, break up the crostini’s and sprinkle over the vegetables and spoon the fresh ricotta on top. Place salmon on next to the salad. Enjoy!
