Add you favourite cheese if you want, and some fresh farmers’ market bread for a delicious and healthy lunch or light dinner.
5 oz. wild salmon per person (halibut or B.C. spot prawns would make great alternatives)
roasted sweet peppers
Blanched and raw bok choy
Local strawberries
Toasted cashews
Birch syrup
Lime
Season with sea salt, lightly coat with olive oil and grill the salmon for approximately 3 minutes per side until medium rare–do not overcook.
Build the salad with all the ingredients, toss with the birch syrup, lime and olive oil. Season with sea salt.