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Salmon, <strong>BC</strong>’s Treasure from page 84 continued<br />
½ cup (125 ml) radish, cut into matchstick-sized pieces<br />
¼ cup (50 ml) Cilantro-mint yogurt<br />
Rub olive oil over salmon and season with salt and pepper. Add additional olive<br />
oil to non-stick pan and cook salmon on medium heat for 3 to 4 minutes per<br />
side until desired doneness (salmon should pull apart when checked with a fork).<br />
Squeeze lemon juice over salmon, cut into chunks and set aside.<br />
Cut flatbread into triangle shapes and make a cone. Add dollop Cilantro-mint<br />
yogurt, pinch pea shoots and salmon and top with pinch radish.<br />
PAIRS wITH<br />
geORgeS DeBOeUF BeAUjOLAIS<br />
France $15.50 212480<br />
j.P. CHeneT LImITeD ReLeASe PInOT nOIR<br />
France $12.99 684308<br />
yeLLOW TAIL CHARDOnnAy<br />
Australia $12.99 627802<br />
144 www.bcliquorstores.com<br />
COHO SALmOn gRAVLAX WITH LemOn CRème<br />
FRAîCHe On Rye BReAD<br />
Serves 20 as an appetizer<br />
1 side Coho salmon with pin bones removed ‡‡‡<br />
¾ cup (175 ml) salt<br />
¼ cup (50 ml) brown sugar<br />
1 large beet, grated<br />
¼ cup (50 ml) horseradish<br />
¼ cup (50 ml) vodka<br />
1 small bunch dill, chopped (save some tops for garnish)<br />
1 lemon, zest and juice<br />
½ cup (125 ml) crème fraîche<br />
1 loaf rye bread<br />
In a bowl mix salt and sugar. Lay salmon, skin side down, on large tray and rub salt<br />
‡‡‡ you can ask your fish monger to do this.<br />
Taste the passion, drink the wine...
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