Nk'Mip Cellars B.C. summer solstice salmon with berry salsa and hazelnut butter

Photo by Tracey Kusiewicz of Foodie Photography
Photo by Tracey Kusiewicz of Foodie Photography

Raise a glass of NK'Mip Cellars wine on June 21 to celebrate National Aboriginal Day. 

NK'Mip just released its 2015 Winemaker's Series Dreamcatcher and 2015 Winemaker's Series Rosé. Dreamcatcher, an a citrusy white blend of riesling, sauvignon blanc and pinot blanc, has just a touch of sweetness, making it a great patio sipper. If you're rosé fan, the strawberry-forward blend of merlot, syrah, pinot noir and cabernet franc is your drink under the sun. 

Of course, you have to have some good food to go with the wine, like his B.C. salmon with hazelnut butter and mixed greens. 

Summer berries salsa

½ cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
2 tbsp fresh mint, finely chopped
1 tbsp seeded jalapeno pepper, or green onions, finely chopped
1 tbsp fresh lime juice
1 tsp vegetable oil
salt and pepper, to taste

Mix all the ingredients together in a bowl. Set aside and keep chilled.

Wid B.C. salmon

4 6 oz. wild B.C. salmon fillets
salt and pepper, to taste

Season the salmon fillets with salt and pepper and sear in a greased pan over high heat or on a grill until medium rare. 

Hazelnut honey butter

1/4 cup peeled hazelnuts, chopped
1/4 cup salted butter, room temperature
1/4 cup local honey

Lightly toast hazelnuts to release oils and allow to cool. Mix hazelnuts with softened butter and honey. Serve with bannock or melted on cooked salmon.

Mixed local greens salad

4 cups mixed greens, (spinach, arugula, dandelion)
1/2 cup mixed fresh berries, (strawberries, blueberries, raspberries)
1/4 cup peeled hazelnuts, toasted and cooled
2 tbsp olive oil
1 tbsp lemon juice
salt and pepper, to taste

Mix a salad of fresh spinach, arugula and or dandelion greens, dress with olive oil and lemon juice and top with berries and hazelnuts. 

Top salmon with hazelnut butter. 

Serve with berry salsa and green salad.

4 servings