A few weeks ago, Justin and I were finally able to sneak in a little date night away from the kids! We went to the Indigenous World Winery (right in our Kelowna backyard), the wine and the food were seriously out of this world! The food was so delicious that I had to reach out to their head chef, Andrea, to see if she would be interested in contributing a fan fave recipe on the blog! I am SO happy that she agreed.
Today, she is sharing an incredibly tasty recipe … you’ll want to print this one off!
Hey there! Chef Andrea Callan hereof (recently closed) Red Fox Club at Indigenous World Winery, owner of CHEFsimplicity and Culinary Director of Terra Labs.
I have been a foodie and chef for as long as I can remember and this recipe was one of our guest’s all-time favourite! We have even used this recipe on our crispy cauliflower bites!!
It’s a very easy recipe to create for an upscale party or casual family dinner. The variations are infinite; Happy cooking 🙂
I took a walk through my garden and took a few flavourful herbs, flowers and tomatoes to add to the dish. You CAN serve this dish with any herbs or freshy additions that you might have.
When it comes to purchasing your salmon, I always recommend buying sustainable if possible! Buying sustainable fish is not only better for you but it is better for the world. If you are interested in learning about why buying sustainable fish is better, you can find out more here!
Create a dish that is custom to you and your family. I had all these beautiful edibles that I know will enhance and change every bite of the salmon. Fresh mint, basil, lemon balm, borage flowers, nasturtium leaves & blossoms every taste will sure to bring new light to West Coast flavours.
I hope you enjoy this recipe as much as I do!
Until next time!