Executive Chef Brad Vigue created this recipe for Blueberry Fest in 2018.
Yield: Four Servings
Ingredients
- 2lb salmon, Ocean WiseTM 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
- Slice salmon into 2.5oz pieces. Cut on the bias—thin and flat.
- Season salmon with salt & pepper and drizzle with olive oil.
- 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
- Wash & peel carrots
- Peel kholrabi, remove ends
- Using a mandolin, benriner, or chef’s knife—cut the carrots and kholarabi into match stick size
- Wash and peel kale from centre “rib”
- Cut kale into 3” lengths, cut into similar size as carrot and kholrabi
- Toss cut vegetables together in bowl
- Toss vegetables with the olive oil, lime zest and juice, salt & pepper to taste, cover and set aside
Prepare Blueberry Kumquat Salsa
- Remove stem and pulp from kumquats, cut into 1cm dice
- Toss all ingredients in bowl
- Season to taste, set aside
Assemble Taco
- Heat tortillas on bbq over open flame until blistered and slightly charred. Remove from heat, wrapped in towel to keep warm
- Place tortilla down on plate, place a pinch of slaw then salmon
- Top with avocado & salsa
- Garnish with sprig of cilantro & lime wedge
- Fold and serve