Wild BC Salmon with Strawberry Jalapeño Salsa & UBC Farm Salad

June is one of the most exciting times of year for foodies in British Columbia: It marks the official start of barbeque season, a bounty of fresh produce, and the most amazing local seafood. 

Chef David created this recipe with fresh, seasonal ingredients from some of his favourite local suppliers - UBC Farm strawberries & baby greens, Golden Ears Cheesecrafters feta cheese, and Organic Ocean wild BC salmon.

Follow along with Chef David as he cooks the recipe in the chef demo below, and get the full recipe further down this page.

Yield: Four Servings

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Ingredients

Salmon

• 4 wild BC salmon filet, 4 oz portion

Marinade & Citrus Vinaigrette

• 1 cup fresh cilantro, stemmed and chopped
• 2 limes, zest and juice
• 2 cloves garlic, minced
• 1/2 cup  olive oil
• 2 tsp  sea salt
• 1 tsp  cracked black pepper
• 1 tsp crushed chilies

Quinoa Base

• 11/2 cup quinoa, cooked (4cups) and chilled 
• 1 Tbsp chopped mint
• 1 Tbsp chopped cilantro  
• 1 juice of lime

Local Strawberry & Jalapeño Salsa

• 1 lb local fresh UBC Farm strawberries, diced
• 1 jalapeño pepper, seeded and diced
• 1/2 cup fresh cilantro, stemmed and chopped
• 1/3 cup red onion, peeled and fine diced
• 1    lime, zest and juice
• pinch of sea salt
• pinch of cracked black pepper

UBC Farm Baby Greens with Citrus Vinaigrette & Feta Cheese

• 300 grams UBC Farm baby greens 1 cup per person (4 cups for recipe)
• 1/4 cup Golden Ears Cheesecrafters feta cheese (1 tbsp/serving)
• citrus vinaigrette from marinade

Citrus Vinaigrette

• Reserve 2 Tablespoons from the marinade to dress baby greens

Method

Prepare Marinade

1. In a small food processor, pulse together all ingredients until you reach a smooth sauce consistency
2. Reserve 2 tablespoons for Citrus Vinaigrette
3. Marinate salmon overnight before grilling or baste the salmon with the marinade while grilling

Prepare Quinoa

1. Bring 1 1/2 cups quinoa and 3 cups of water to boil
2. Simmer on low for 15 minutes, uncovered
3. Cover, set aside for 5 minutes
4. Fluff with fork and chill for assembly

Prepare Salsa

1. Prepare ingredients, dice onion and jalapeños, strawberries (watch Summer Sizzler video for reference)
2. Combine salsa ingredients in large bowl until mixed

Grill the Salmon

1. Pre-heat grill to high, ~450F
2. Season salmon with sea salt & pepper
3. Grill salmon flesh side first for 3-4 minutes, then flip and grill for another 3-4 minutes
4. Set aside on clean plate for assembly

Assembly

1. In separate bowl, mix quinoa with chopped cilantro, mint & lime juice
2. In separate bowl, toss baby greens lightly with Citrus Vinaigrette
3. Layer in serving bowl or plate, first the quinoa, add the baby greens, then the grilled salmon and top with local strawberry salsa