Recipe: Salmon, Grains & Greens Salad

By Burgoo Bistro, North Vancouver



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)

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)



  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.




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