Salmon Taco with Blueberry Kumquat Salsa

Executive Chef Brad Vigue created this recipe for Blueberry Fest in 2018.

Yield: Four Servings

---

Ingredients

• 2lb salmon, Ocean Wise^TM wild or land based farmed
• 12 6” or 7” corn tortillas
• 1 ripe avocado, sliced 1cm thick
• 1 recipe of kale, kholrabi & carrot slaw
• 1/2 recipe of blueberry & kumquat salsa
• 1 lime, cut into 16 wedges
• 30g fresh cilantro
• 60ml olive oil
• salt & pepper to taste

Blueberry Kumquat Salsa

• 2 lb kumquats, diced
• 1 cup of fresh blueberries, halves
• 1 med red pepper, 1cm diced remove stem & seeds
• 1 sm red onion, 1cm diced
• 2 med fresh jalapeno peppers, 1cm diced, remove stem & seeds 
• ¼ cup chopped cilantro
• juice of 1 lime
• salt & pepper to taste

Kale, Kholrabi & Carrot Slaw

• 1 bunch   UBC Farm lacinato kale 
• 1 head     UBC Farm kholrabi (green or red) 
• 3 med carrots from UBC farm
• 60 ml olive oil 
• juice 1 lime
• zest ½ lime
• salt & pepper to taste

Method

Prepare Salmon

1. Slice salmon into 2.5oz pieces. Cut on the bias—thin and flat. 
2. Season salmon with salt & pepper and drizzle with olive oil.
3. Sear over high heat in frying pan for 15 to 20 seconds on each side until fish is cooked (depends on thickness)

Prepare Kale, Kholrabi & Carrot Slaw

1. Wash & peel carrots
2. Peel kholrabi, remove ends
3. Using a mandolin, benriner, or chef’s knife—cut the carrots and kholarabi into match stick size
4. Wash and peel kale from centre “rib” 
5. Cut kale into 3” lengths, cut into similar size as carrot and kholrabi
6. Toss cut vegetables together in bowl
7. Toss vegetables with the olive oil, lime zest and juice, salt & pepper to taste, cover and set aside

Prepare Blueberry Kumquat Salsa

1. Remove stem and pulp from kumquats, cut into 1cm dice
2. Toss all ingredients in bowl
3. Season to taste, set aside

Assemble Taco

1. Heat tortillas on bbq over open flame until blistered and slightly charred. Remove from heat, wrapped in towel to keep warm
2. Place tortilla down on plate, place a pinch of slaw then salmon
3. Top with avocado & salsa
4. Garnish with sprig of cilantro & lime wedge
5. Fold and serve