Grilled Okanagan Sockeye Salmon with Roasted Red Pepper and Cucumber Relish

At the Watermark Beach Resorts Wine and Tapas Bar, Chef Adair Scott serves this with creamed corn and grilled local patty pan squash. You could also offer a fresh-from-the-garden salad tossed with honey Dijon vinaigrette (recipe follows).

Relish:
3 red bell peppers, roasted, peeled and diced
1 cucumber, seeds removed and diced
4 cloves garlic, minced
1 stalk celery, diced
2 large shallots, diced
Juice and zest of 2 lemons
2 tsp (10 mL) ground coriander
1 tsp (5 mL) red pepper flakes
1 tsp (5 mL) smoked paprika
1/4 cup (60 mL) capers, chopped
1/4 cup (60 mL) pumpkin seeds, toasted
1/2 cup (14 g) chopped parsley
1/4 cup (60 mL) white wine vinegar
Salt and pepper to taste

Salmon:
4 pieces of Okanagan sockeye salmon filet, 5 oz (140 g) each
Salt and pepper to taste

Make the relish: Combine all the ingredients in a large, non-reactive bowl. Cover and let sit in fridge for a minimum of 1 hour. Relish will last up to 7 days for serving.

Grill the salmon: Prepare a gas or charcoal grill for medium low-heat. Lightly season the salmon with salt and pepper, then lay it directly on the grill. Cook it for approximately 3 minutes on one side. Flip it to the other side and cook for another 3 minutes. When it is ready, it should pull away easily from the grill. Serve toped with a dollop of relish.

Serves 4.

Okanagan Honey and Dijon Dressing

At the Wine and Tapas Bar at Watermark Beach Resort, chef Adair Scott serves this dressing tossed with local organic greens, baby beets, heirloom grape tomatoes, local radishes and toasted almonds, all tucked appealingly in a Mason jar. With markets at peak bounty right now, feel free to concoct your own salad mix.

1/2 cup (125 mL) good quality honey such as Orchard Blossom from the Similkameen Valley
1/4 cup (60 mL) good quality grainy Dijon mustard
1/4 cup (60 mL) white wine vinegar
3/4 cup (180 mL) grape seed oil
Salt and pepper to taste

In a large bowl, whisk together honey, Dijon, and vinegar. Slowly add the grape seed oil as you whisk. Add a pinch of coarse salt and black pepper. Will keep for about a week covered in the refrigerator, just whisk again before serving.

Makes 1 ½ cups (375 mL).

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