About the Recipe
Ingredients
1 head green romaine
4 portions of salmon, skin on or off, pin bones out
toasted hazelnuts
Green Goddess Dressing:
1 cup basil
1 cup flat parsley
½ cup mint
1 cup dill
1 cup chives
1 clove garlic
1 cup canola or sunflower oil
1 tbsp salt
2 cups raw peeled Agassiz hazelnuts + 2 cups water (soaked overnight in water)
drain the hazelnuts, discard the water and replace with 1 cup water --the hazelnuts are used the make the dressing ‘creamy’ without adding dairy or avocado ---if you didn’t want the nuts, you could add 2 ripe avocados or ½ cup of full fat yogurt to make the dressing silky smooth.
I also don’t add citrus or vinegar to this dressing because it would make it harder to keep the dressing green.
Preparation
Green Goddess Dressing:
In a really good quality blender, add the raw hazelnuts that have been soaked and the 1 cup water. Puree with the salt for 2 minutes until smooth Add all the herbs and the oil. Puree for 2-3 minutes
Cook the BC Salmon your favourite way. A summertime BBQ is one of my go-to’s I also love Cedar planked, pan seared, oven baked, raw, ;) basically I love eating Wild BC Salmon any way!
For Pan Seared Salmon: In a medium sized stainless steel fry pan over medium heat, add 2 tbsp canola oil ---you want a hot pan, with hot oil, not smoking hot but pretty darn hot. This will help the fish sear, gently become golden brown and delicious -season the Wild BC Salmon with kosher salt -carefully lay the fish into the pan, sauté for 2 minutes Flip the fish over in the pan, cook for an additional 1 to finish.
Serve the salmon with the romaine salad, garnish with the Green Goddess, the toasted hazelnuts and juicy fresh peaches or apricots or plums. Enjoy!