Salmon with warm chickpea salad and pickled cranberry
Ingredients: Wild B.C. salmon
• 4 5 oz pieces of your favourite fresh Ocean Wise fish
Warm chickpea, hazelnut, and laird lentil salad
• 1 cup cooked laird lentils • 1 cup cooked chickpeas • 1 shallots, diced • 2 tbsp olive oil • 3 tbsp toasted hazelnuts • 1 tsp sea salt
Cranberry and honey “pickle”
• 3 cups frozen cranberries • 1 cup dried cranberries • 1/4 cup honey • 1 tsp sea salt • 1 tsp cracked black pepper • 1 cup cranberry juice • 3 tbsp red wine vinegar
Instructions: 1. Pan sear, BBQ or grill the fish for about 2-3 minutes per side, season with Vancouver Island sea salt and cracked black pepper.
Make the salad: in a saute pan, sweat the shallots with the olive oil, add the sea salt, the lentils and the chickpeas, add the hazelnuts last.
Cook everything together in a small pot for 15 minutes, cool before serving. This cranberry and honey “pickle” is also great on grilled fish, Ocean Wise seafood or grilled veggies. Also great on cheese plates or over vanilla ice cream.
Build your plate with the warm salad, place the salmon on top, add the cranberry pickle and enjoy.