By Burgoo Bistro, North Vancouver

INGREDIENTS:

Mixed greens (3 cups)
Cucumber, diced (10 pieces)
Strawberry, sliced (10 pieces)
Red onion, sliced (2 tbsp)
Sunflower seeds (2 tbsp)
Cooked quinoa (2 tbsp)
Fresh parsley (1 tbsp)

Salmon:
Wild sockeye salmon (4 – 2.5oz portions)
Lemon Juice (1 tbsp)
Olive oil (1 tbsp)
Ground black pepper (1/2 tbsp)
Salt (1/2 tbsp)

Cookhouse Vinaigrette:
Red onion, chopped (1/4 cup)
Garlic cloves, chopped (1/4 cup)
Liquid honey (1/4 cup)
Dijon mustard (1/4 cup)
Fresh parsley, chopped (1/4 cup)
Balsamic vinegar (1 cup)
Red wine vinegar (2 cups)
Water (1/2 cup)
Salt (2 tbsp)
Black pepper (2 tbsp)
Canola Oil (1-1/2 litres)

DIRECTIONS:

1. Preheat oven to 400° F.
2. Toss salmon in lemon juice, olive oil, black pepper and salt.
3. Lightly roast salmon until just cooked through, around 7 minutes, set aside to cool.
4. In a blender, or using a hand blender, make vinaigrette by pureeing red onions, garlic, honey, mustard, parsley, vinegars, and water until well combined.
5. With the motor running, slowly add canola oil in a steady stream until the dressing has thickened, season to taste with salt and freshly ground black pepper. Set aside.
6. Toss salad ingredients and salmon with 3 oz of vinaigrette per portion.