Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Ingredients
Ingredients
- 1 lb/454g wild, MSC certified sustainable salmon
- 2 cups/400g mixed leafy Asian greens (choy tips, Nappa cabbage leaves, bok choy)
- ½ cup/125g kimchi, chopped into bite sized pieces
- ¼ cup/85g crispy wonton strips
- 1 tsp /1.45g toasted sesame seeds
- 2 tbsp/30ml maple syrup
- 1 Tbsp /15ml soy sauce
- 2 Tsp/3g Dijon mustard
- 3 Tbsp/45ml rice vinegar
- 1 tsp/1.45 g fresh ginger, minced
Method
Method
- Pre-heat your BBQ to medium-high heat.
- In a medium sized bowl whisk together the maple syrup, soy sauce, Dijon, rice vinegar and minced ginger. Remove half the dressing to a smaller bowl to glaze the salmon and set the remaining half aside for the salad.
- Dry the salmon well on a paper towel then place on a cookie sheet skin side down.
- Brush the flesh side of the salmon with some of the maple ginger dressing keeping half to glaze again at the end. Put the salmon on the BBQ glazed side down (flesh down on the grill) and lower the heat to medium-low. Cook for approximately 10-12 minutes for a well-done piece of salmon, 7-10 for medium.
- Tear or cut the Asian greens into bite sized pieces and toss them well with the reserved maple ginger dressing.
- Remove salmon from the grill and glaze with the remaining dressing. Let the salmon rest for 2-3 minutes.
- Divide and plate the chopped kimchi, dressed Asian green salad and sprinkle with crispy wonton strips. Place the salmon on top and garnish with toasted sesame seeds.
Chef Charlotte Langley
Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Nice Cans, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.
