Chef Buzak, the exec chef and the food and beverage director at the Royal Glenora Club, loves good wine, often hosting intimate dinners with featured winemakers. He is also passionate about sustainability. He works closely with a number of local farmers and producers to create delicious local menus for his guests. Chef Buzak is a graduate of both NAIT and Dubrulle Culinary School in Vancouver and a seasoned competitor at both Gold Medal Plates and ice carving competitions around the world. He turns the classic Cobb on its head with wild salmon, roasted squash nd goat cheese with a herbaceous yogurt dressing. Probably saves 300 calories with no loss of flavour.
And the wine to go with?
“I picked a wine that is super versatile, a Pinot Noir from Meyer Family Vineyards. I can go in many directions with that, but I’ve narrowed it down to three — something from the sea, something that flies and something from the turf.”
| 12 oz | mixed greens |
| 8 oz | dill yogurt dressing |
| 4 | free-run boiled egg, chopped |
| 4 | 5 oz wild sockeye salmon |
| 12 oz | roasted butternut squash |
| 8 slices | bacon |
| 4 T | crisp capers |
| 1 | lemon, cut into ¼ wedges |
| 8 oz | goat cheese |
Dill Yoghurt Dressing
Mix ½ c Greek yogurt with 1 T honey, 1 T lemon juice, 1 t chopped fresh dill, salt and pepper to taste. Reserve.
Crisp Capers
Preheat a small sauce pan on medium to high heat, add some vegetable oil, gradually add the capers to minimize the splattering of hot oil, stir for 45 to 60 seconds, then remove with a slotted spoon on to paper towel to remove the oil. Reserve.
Roasted Butternut Squash
Preheat oven to 425ºF. Dice squash into 1-inch cubes, then place in a bowl. Toss with vegetable oil and salt and pepper, then place on a parchment-lined bake sheet and bake for roughly 20-30 minutes until browned and tender. Set aside to cool. These can be made in advance and stored in the refrigerator.
Pre-wash all your vegetables and set aside.
Pre-set your salad in 4 bowls with greens, squash, cheese, egg, capers, and a side of yogurt dressing.
Rub salmon portions with oil and season both sides with salt and pepper. Pre-heat cast iron or non-stick skillet on medium heat, slice bacon into 1 inch pieces, add to pan. Cook until desired crispiness. Remove bacon from pan and drain on paper towels Remove some of the bacon fat, leaving about 1 T to cook salmon.
Add pre-seasoned salmon and sear for 2-3 minutes a side. (Ideal to serve it medium to medium-rare; if you are using a thicker salmon piece, the time will vary.)
Add the salmon to your prepared salad, garnish with bacon and lemon. Serve immediately.
Makes 4 salads.