茶非茶菜谱：BC熏三文鱼甘蓝沙拉

My friend Chef Robin Kort always emphasizes “Eat Local” – to use as much locally-grown and locally-sourced food as possible. Locally grown food is better for your health, better for the environment and it supports your local food producers. In fact, Vancouver has always been at the vanguard of the local food movement.

我的朋友厨师Robin Kort一直很强调“食在本土”的概念 – 即尽可能地使用在本地生长或以本地为源头的食材。这样的食物不仅对您的健康益处多多，对我们的环境也大有好处，还能帮助到我们当地的食品供应商。事实上，温哥华始终是这一倡议行动中的先行者。

One of the dishes Chef Robin Kort prepared for us at our holiday party demonstrated the use of local products and ingredients.

Robin厨师在节日派对中为我们准备的众多菜肴中的一道，就很好地体现了使用本地产物的理念。

Kale & BC Smoked Salmon Salad

Serves 6 as a side dish

BC熏三文鱼甘蓝沙拉

6份一道可做配菜

Ingredients：

1 bunch Kale

1 red pepper, diced

8 oz smoked salmon

2 ears fresh corn

1/2 tsp smoked paprika

pinch cayenne

salt

1 Tbs lemon

1 Tbs walnut oil

原料：

1颗甘蓝

1只红椒，切丁

8盎司熏三文鱼

两瓣新鲜玉米

1/2茶匙烟熏红辣椒粉

盐

1茶匙辣椒粉

1茶匙核桃油

Directions:

Boil the corn for 5 minutes and then slice it off the cob (set aside). Destem the kale (remove the leaf from the hard stem). Steam the kale until bright green (2 min). Run it under cold water to stop the browning. Slice it into bite sized pieces and then toss the rest of the ingredients including the corn into the kale except the salmon. Serve the salad and place the salmon on top.

步骤：

将玉米水煮5分钟后剥落（放置待用）。羽衣甘蓝去茎（从较硬的根茎上把叶子摘下），微蒸甘蓝至亮绿色（2分钟）。过一下冷水防止色泽泛沉。切成方便食用的大小，随后将其余包括玉米的食材倒入甘蓝叶中拌匀，注意不要放入三文鱼。沙拉装盘，最后将三文鱼置于顶部。

Bon appétit

祝您胃口大开