Aug 16, 2013

Nothing says “local Canadian fare” quite like sockeye salmon and BC blueberries, but rarely do you see these tasty treats married together. Fear of the unknown is something, well, unknown to Ned Bell, executive chef at award-winning Yew seafood + bar, so he has scoffed at the doubters and put together a recipe that can only be called Ned’s Awesome BBQ Sockeye Salmon. Try not to drool.

Grill ingredients:      
·       4 to 5 oz pieces of your favourite fresh fish - Ocean Wise Sockeye salmon, halibut or Albacore tuna are the best!
·       1 whole avocado, pitted and peeled

Lemon & Lime BC Blueberry ‘Jam’ ingredients:
This can be made with any local fresh seasonal fruit, but BC blueberries rock!
       4 cups fresh blueberries
       1/2 cup honey
       1 tbsp sea salt
       1 tbsp cracked black pepper
       1 whole lemon and 1 whole lime, zested and juiced
       3 tbsp Oikos Greek Yogurt
Grill method:
·       Grill or BBQ fish for about 3-4 minutes per side, season with sea salt and cracked black pepper
·       Season avocado with sea salt and cracked black pepper, rub with extra virgin olive oil and grill for about 1-2 minutes

Lemon & Lime BC Blueberry ‘Jam’ method:
·       Cook everything together in a small pot for ten minutes, cool, add Oikos Greek yogurt and serve!

The blueberry jam is great on Ocean Wise grilled fish and seafood, your favourite roasted or BBQd veggies and grilled meats. Earn bonus points by adding it to your evening cheese plate!

Catch Chef Ned Bell’s cooking demo at the Vancouver Home + Design Show’s Vancouver Magazine Cooking Stage presented by Edible Canada on Sunday, October 20th at 1:00PM. Buy online and save $3 on advance adult tickets!
Are you going to give this recipe a go on the grill? 
Let us know how it turns out!