Salmon With Berry Salsa, Hazelnut Butter and Bannock Recipe

Celebrate National Aboriginal Day on June 21st with this indigenous-inspired meal

Credit: Tracey Kusiewicz, Foodie Photography

Award-winning winery Nk’Mip Cellars shares 3 delicious recipes for National Aboriginal Day

Celebrate National Aboriginal Day on June 21st with this indigenous-inspired meal


Makes 4 portions.

  • 4-6 oz (600 g) wild B.C. salmon filets
Summer Berry Salsa Ingredients

  • 1/2 cup (50 g) strawberries
  • 1/2 cup (50 g) blueberries
  • 1/2 cup (50 g) raspberries
  • 2 tbsp (15 g) fresh mint or cilantro, finely chopped 
  • 1 tbsp (10 g) seeded jalapeno pepper, or green onion, finely chopped
  • 1 tbsp (15 ml) fresh lime juice
  • 1 tsp (5 ml) vegetable oil
  • salt and pepper to taste
Mixed Local Greens Ingredients

  • 4 cups (100 g) greens: a mix of spinach, arugula, dandelion greens
  • 1/2 cup (50 g) fresh berries: a mix of strawberries, blueberries, raspberries
  • 1/4 cup (20 g) peeled hazelnuts, toasted and cooled
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • Salt and pepper to taste

  1. Prepare the summer berry salsa by gently mixing all the ingredients together in a bowl. Set aside and keep chilled.
  2. Season the salmon fillets with salt and pepper and sear in a heated, greased pan or on a grill until medium rare. 
  3. Mix the salad of fresh spinach, arugula and/or dandelion greens. Dress with olive oil and lemon juice and top with berries and hazelnuts.
  4. Top the salmon with hazelnut butter (recipe below).
  5. Serve with berry salsa and mixed green salad.
Hazelnut Honey Butter Ingredients

  • 1/4 cup (50 g) peeled hazelnuts, chopped
  • 1/4 cup (60 g) salted butter, softened to room temperature 
  • 1/4 cup (60 ml) local honey 

  1. Lightly toast peeled and chopped hazelnuts to release oils and allow to cool. 
  2. Mix hazelnuts with softened butter and honey.
  3. Serve with bannock (recipe below) or melted on cooked salmon.


Cast Iron Bannock Ingredients

  • 2 cups (275 g) all-purpose unbleached flour 
  • 2 tbsp (30 ml) baking powder
  • 1 tbsp (15 ml) granulated sugar
  • 1/2 tsp (2.5 ml) salt
  • 1/2 cup (120 ml) milk, warmed
  • 1/2 cup (120 ml) water, warmed
  • 1/4 cup (60 ml) vegetable oil

  1. In a bowl mix the flour, baking powder, sugar and salt.
  2. Stir in the warmed milk and water until a sticky, soft dough forms. Do not over mix.
  3. On the stovetop, heat the oil in a cast iron pan or heavy skillet on medium heat. 
  4. Pour large spoonfuls of batter in the hot oil and shallow fry for 4-6 minutes on each side until golden brown.
  5. Serve with hazelnut honey butter.

Makes 12 small bannocks.

Pair these indigenous-inspired recipes with award-winning winery Nk’Mip Cellar‘s newly released Dreamcatcher 2015 and Rosé 2015 in celebration of National Aboriginal Day’s 20th anniversary on June 21, 2016.