wild.sockeye.salmon

Wild sockeye salmon is everywhere right now thanks to the beautiful run coming in, the is the most abundant run in the Fraser is the most since 1916.
I decided to grill the beautiful fillet wrapped in tinfoil topped with a salsa veirge. I paired it with a kasha sidedish with a nutty aroma and flavor as well as tahini, citrus kale.



Kasha or buckwheat is one of my favorite grains. Unlike most grains you cannot soak or rinse kasha. Simply measure twice as much water as dry grain (sorted to remove rocks) bring the water to a boil and add the grain. Let the kasha continue to boil then cover and simmer for 20 minutes.

Raw Kale with Tahini Garlic
Remove the thicker part of the kale stems by folding each leaf in half and running your knife on the inside of the stem cutting it away from the leaf and dice into bite sized pieces.
1-2 cloves diced garlic
1 TBSP tahini
2 tsp nutritional yeast
2 TBSP apple cider vinegar
1 TBSP lemon juice
lemon zest
sesame seeds


Season salmon with salt and pepper, rub tinfoil with olive oil and wrap fillets. BBQ for 3 minutes each side for medium rare.

Top with caper salsa verde
4 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar