BBQ Salmon Salad

Salmon Salad

Bannock and Salmon Salad

Not only is salmon very good for you but it is tasty as well. This easy to make recipe can be made ahead of time and kept in the fridge.

We got this recipe from the native people at the "Cortes Day" festivity here on Cortes Island.

They BBQ the salmon in front of the fire the traditional way, but I do mine on the BBQ.

The salad is in my opinion best served with traditional aboriginal bannock, cut in half and filled with the salmon. You can also serve this on a slice of rye bread open faced, or serve on crackers as an appetizer.

Ingredients:

• 1 side of Sockeye salmon
• 8-10 green onions, chopped
• Mayonnaise to taste (5-10 tbs or 75-150 ml)
• Salt to taste, I use Kosher salt
• Pepper, fresh ground

You can also BBQ over open fire like the First Nations People.

BBQ salmon, skin side down. No need to put anything on the salmon.

The tail end of the salmon is thinner and I remove it as it cooks.

If you use a spatula you can get in between the skin and the meat, leaving the skin on the BBQ. Set a side and let cool.

Once salmon is cooled off, using a fork, put the salmon in a bowl, a piece at the time, mixing it with the fork so it becomes flaky.

Then add the green onions, Mayonnaise. Mix well, it should stick together, but not to much Mayonnaise so it becomes creamy, you want the flavour of the salmon and green onion. Mix in salt and pepper to taste. Let cool in fridge. Can be made a day ahead.

Wine Pairing and Recommendations:

A nice Chardonnay would be in order here, try a  wine from Blasted Church, like their Chardonnay Revered Series 2006. This is a very pleasant wine and quoting Blasted Church" The Bouquet: Citrus, apple and gooseberry with vanilla lead the aroma profile of this wine. Layers of butterscotch, cinnamon and pineapple follow with hints of honeyed perfume.

As for a red wine try a Pinot Noir also from Blasted Church. The Pinot Noir pairs well with the salmon.

If in doubt, you can also serve a nice Rosé, a Rosé goes with everything. 

Kiss the cook,

Anders