Recipe: Birch Beer Salmon and Three Sisters Salad

This tasty recipe, created by Chef Heat Laliberte for Nk’Mip Cellars, pairs salmon with a colorful mixed vegetable salad inspired by the indigenous legend of the Three Sisters: corn, beans, and squash.

.

This tasty recipe, created by Chef Heat Laliberte to Bodegas Nk’Mip, see salmon paired with a colorful mixed vegetable salad inspired by the indigenous legend of the Three Sisters: corn, beans and squash.

Announcement 2

.

Birch Beer Salmon and Three Sisters Salad

11 oz (312 g) sockeye salmon fillets

1 Bottle of Boylan’s Original Birch Beer

1/2 cup (125ml) honey

1 can (540 mL) Western Family Six Bean Blend

5 ounces (150g) green beans

2 pieces of corn on the cob

1/2 butternut squash

1 lemon

2 tablespoons (15 ml) flat-leaf parsley

2 tablespoons (15 mL) baby dill

2 garlic cloves, finely minced

extra virgin olive oil

Salt and pepper to taste

3 tablespoons (45 ml) red onion

Blackberries, cut in half lengthwise, to decorate

curing the salmon

Cut the salmon into two portions of 150 g. Place the sockeye salmon in a plastic or ceramic container and season generously with salt and ground black pepper. Drizzle 1/4 cup honey over salmon. Pour in Boylan’s Original Birch Beer soda, completely submerging fish. Cover and cure in the refrigerator for 6-8 hours.

Announcement 3

.

honey lemon dressing

Add the minced garlic to a bowl. Zest 1/4 lemon in a bowl with garlic. Full lemon juice in the bowl, straining out the seeds. Add 4 tablespoons of honey and 1/3 cup of olive oil, then stir to combine.

Three Sisters Salad

Set the oven to bake at 400 degrees Fahrenheit. Turn on the barbecue over medium heat. Bring a medium pot of water to a boil.

Drain and rinse can of bean salad. Set aside. Dice squash into 1/2-inch dice, add olive oil, and season with salt and pepper. Once the oven has reached 400, roast the squash for 20 minutes.

Peel the two ears of corn, drizzle with olive oil and season with salt and pepper. Grill corn for 2 1/2 minutes per side. Once cooled, use a sharp knife to cut the kernels off the cob and set aside.

Announcement 4

.

Once the water has come to a boil, add a pinch of salt and place the green beans in the water for two minutes. Remove, then rinse green beans in ice water for one minute. Cut into one inch pieces. Finely chop 3 tablespoons of red onion, 2 tablespoons of dill and 2 tablespoons of parsley.

In a large bowl, add the beans, squash, corn, red onion, dill, and parsley. Add the honey lemon dressing and stir to combine.

grill the salmon

Set the barbecue temperature to high heat (between 400 and 500 degrees Fahrenheit). Take the salmon out of the fridge, remove it from the marinade and rinse it under cold water. Pat it dry with a paper towel, and then place it on a plate. Drizzle with olive oil and season with salt and pepper.

When grill is hot, place salmon in center of grill, meat side down, for six minutes. Carefully flip and cook for another two minutes, then remove from grill and place on a plate to rest.

Assembly

Place the salad between two plates and place the grilled salmon on top. Decorate with some blackberries.

Serve two.

Announcement 1

Comments

Postmedia is committed to maintaining a lively but civil discussion forum and encourages all readers to share their thoughts on our articles. Comments can take up to an hour to be moderated before appearing on the site. We ask that you keep your comments relevant and respectful. We’ve enabled email notifications – you’ll now receive an email if you receive a reply to your comment, there’s an update in a comment thread you follow, or if a user you follow comments. visit our Community Principles for more information and details on how to adjust your E-mail settings.

Leave a Comment