host picture

  |
Bookmark and Share

BC Strawberries

Many BC fields are bursting with strawberries right now. 
We asked listeners for their favourite ways to eat strawberries... and we got a lot of ideas, both sweet and savoury. We'll speak with Bobby Lax, a chef and community food coordinator for theTofino Ucluelet Culinary Guild. That's just after 7:30 am on Sunday.

strawberry.jpg
Here is Chef Lax's recipe for Poached Spring Salmon Salad with B.C. Strawberries, goat cheese, toasted hazelnuts, garden fresh nasturtiums and an orange sherry vinaigrette

Orange Sherry Vinaigrette
Step 1: Zest and juice 1 orange
Step 2: Add 1/4 cup sherry vinegar
2 tbsp maple syrup
1 tbsp grainy mustard
1 shallot
Salt and pepper
Step 3: Now slowly whisk in 3/4 cup good olive oil

For the Salad
Step 1: Toast in oven at 375 degrees for 6-9 min ¼lb hazelnuts
Step 2: Roughly chop the hazelnuts once toasted and set aside
Step 3:  Remove the green tops and cut in half
1/2lb of strawberries
Step 4: Salt and Pepper generously on 4 5oz pieces of salmon
Step 5: In a wide bottomed pot bring up to a very gentle simmer
2L Fish stock or salted water
Step 6:  Turn stock or water down to just under a simmer and place fish gently in the pot in a single layer making sure they are covered by the liquid
Step 7: Cook fish in liquid for 6-8 minutes depending on the thickness of the portion.  When ready it should flake easily with a fork
Step 8:  Arrange on 4 plates 2-3oz of a hearty mix of nutritional/salad greens
(Chef's note:  Make sure to buy a sturdy mixture of salad greens that will still stand up in the bowl rather than withering at the sight of a cooked piece of fish.  These are best found at farmers markets and can include more traditional braising greens like baby kale or swiss chard.)
Step 9:  On top of the greens place your piece of salmon and the strawberries. 
Step 10: Then add large flecks of B.C. goat cheese like Salt Spring Islands "flower chevre"
and nasturtium flowers
Step 11:  Dress each salad with a couple of spoonfuls of dressing and then top with hazelnuts
Step 12:  If this is a brunch, lunch or dinner enjoy this meal with a chilled glass of B.C. Rose, which in its best form can smell like strawberries in a glass.

=====================
Crab and Strawberries.

2 avocados cubed
1 english cucumber
2 cups strawberries, quartered
1 can of crab meat
juice of 2 limes
olive oil
salt and pepper

Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.