Blueberry Fest is one of the most popular summer foodie events at UBC. Every year hundreds stop by for delicious blueberry treats, local produce, entertainment, and live cooking demos.
If you can't make Chef Pascal's cooking demo on July 24th from 12 - 1pm, at the UBC Bookstore Plaza, try out the recipes below and serve together for a tasty blueberry experience.
Blueberry Infused Salmon Gravlax with Edamame Salad
Blueberry Infused Salmon Gravlax
Ingredients
- 1 salmon fillet
- 50g salt
- 45g brown sugar
- Zest of 1 each orange, lime, lemon
- 20g fennel seeds
- 500g frozen blueberries (rough chopped)
Method
- Mix salt, sugar, fennel seed and citrus zest together.
- Place salmon fillet skin down on a large piece of plastic wrap. Spread cure mixture on salmon flesh, covering the whole fillet.
- Cover the salmon with roughly chopped blueberries. Then wrap tightly in plastic wrap. Let cure for 48 hours.
- Rinse cure mixture and blueberries away in cold water and pat dry with paper towels.
- Air dry, uncovered, in the fridge for about 12 hour. Slice thinly and enjoy!
Blueberry Edamame Salad with Basil Vinaigrette
Ingredients
- Edamame
- Fresh blueberries
- Diced cucumbers
- Micro greens
- 30g Basil
- 25g Italian parsley
- 25g Green onion
- 10g Dijon mustard
- 120ml Apple cider vinegar
- 250ml Olive oil
Method
- Blend basil, Italian parsley, green onions, Dijon and vinegar in blender.
- While blender still running, slowly drizzle in olive oil to emulsify. Set aside in appropriate container.
- Dice your cucumbers, mix with fresh blueberries, edamame and micro greens.
- Toss in with vinaigrette, season to taste.
CHEF PASCAL MORIN
Sous Chef – Open Kitchen
Pascal Morin, born in Vancouver and raised in Quebec City, returned to the West Coast in 2000 to pursue a culinary career. He honed his skills in Vancouver’s vibrant restaurant scene before venturing to remote resorts in BC’s mountains and coastal regions, combining his love for food with the great outdoors. Catering also played a significant role in his culinary journey. Today, Pascal calls UBC Open Kitchen home.
