Serve up this fresh and elegant dish from Cibo Trattoria this summer

INGREDIENTS

  • Salmon Fillets (preferably wild, line-caught)pin-boned and trimmed to 5 oz
  • 500 grams sugar
  • 750 grams red wine vinegar
  • 1 pint of B.C. blueberries
  • 1 sprig of thyme
  • 1 shallot, quartered

INGREDIENTS FOR GARNISH

  • 3 tbsp. sunflower seeds
  • ¼ cup cooked white beans, preferably coco or cannellini, drained and rinsed
  • ¼ cup cooked farro verde
  • ¼ cup Sicilian pistachios
  • ¼ cup quinoa, cooked
  • 1 tbsp finely chopped sea asparagus
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 3 tbsp butter
  • ½ cup blueberries, whole and halved (halved simply for aesthetics)
  • ½ cup sea asparagus, trimmed of any dense woody bit

INGREDIENTS FOR CHIVE CREMA

  • 1 cup cream
  • 1 cup milk
  • 1 bunch of chives
  • 2 tsp salt

INSTRUCTIONS

Blueberry-infused vinegar

  1. Bring the red wine vinegar to a boil in a medium saucepan with the blueberries, thyme and shallot.
  2. Reduce to a simmer and continue cooking until reduced by about a cup, leaving roughly 500 ml (2 cups) of liquid.
  3. Strain the solids through a fine mesh sieve. Reserve about 4 tbsp of the liquid for finishing the plate. Set aside.
  4. With a large saucepan set over medium high heat, caramelize the sugar until a deep amber is achieved.
  5. Remove from the heat and all at once, add the remaining vinegar infusion, being very careful as it will bubble up and spit.
  6. Return the pot to a low simmer and gently stirring with a wooden spoon reduce the liquid by a quarter. Set aside.

Garnish

  1. Begin by softening the pistachio and sunflower seeds. Separately in small saucepans, add the seeds and nuts and top with 1 inch of water. Bring to a bare simmer.
  2. Lightly season with salt and continue cooking until the seeds and nuts are softened but not mushy.
  3. Drain any excess water. Set the seeds aside.
  4. Remove the brown outer membrane of the pistachio by gently rubbing them between your fingers. Discard the membrane and set the nuts aside.
  5. In a medium-size saucepan, combine the nuts, seeds, and all remaining ingredients, except the blueberries and the half cup sea asparagus. Add a quarter cup of water and set aside until ready to bring it all together.
  6. In a medium-size saucepan, combine the nuts, seeds, and all remaining ingredients, except the blueberries and the sea asparagus. Add a quarter cup of water and set aside until ready to bring it all together.
  7. Prepare the froth by combining the chives, cream and salt in a medium saucepan. Simmer gently until lightly reduced and flavourful. Strain the solids and discard.
  8. Transfer the liquid to a blender and add the milk.
  9. Froth the foam in the blender by running it on high speed for a few seconds.

Salmon

  1. Fill the base of a large sautée pan with the blueberry-infused vinegar.
  2. Add the salmon to the pan.
  3. Gently cook the salmon over low heat until just medium-rare on top and cooked on the bottom.
  4. While the salmon cooks, warm the garnish over medium heat, reducing all the water until the grains are lightly glazed. Season to taste with salt and a dash of lemon. Fold through the fresh berries.
  5. Once salmon is cooked, remove from the pan immediately and transfer to a holding tray.

To serve

  1. Artfully arrange the garnish on the plate, gently transfer the salmon to the plate and then finish with a few dollops of the froth, and a spoonful of the vinegar reduction.
  2. Serve immediately.