07/22/2013 11:33 EDT | Updated 09/21/2013 05:12 EDT

Glen Abbey executive chef creates salmon salad with blueberry vinaigrette

Every executive chef in charge of preparing food for the RBC Canadian Open is tasked with creating a blue-themed dish.

The signature dish of Jamie Hussey, executive chef of Glen Abbey Golf Club, is a grilled salmon salad with Canadian wild rice and quinoa, toasted almonds and a maple blueberry vinaigrette.

Here is Hussy's recipe.

Black and Blue Salmon Salad

4 salmon fillets (each 125 g/4 oz)

250 ml (1 cup) Canadian wild rice

500 ml (2 cups) boiling water

Zest of 1 lemon

250 ml (1 cup) quinoa, washed

500 ml (2 cups) water

125 ml (1/2 cup) toasted almonds

12 small pieces frisse

8 beet chips


500 ml (2 cups) blueberries, plus extra for garnish

500 ml (2 cups) maple syrup

125 ml (1/2 cup) whiskey

125 ml (1/2 cup) white balsamic vinegar

15 ml (1 tbsp) Dijon mustard

175 ml (3/4 cup) olive or canola oil

15 ml (1 tbsp) truffle oil

Salt and freshly ground pepper, to taste


Edible flowers

Chili oil

Dressing: In a medium saucepan, combine blueberries, maple syrup and whiskey. Cook over medium heat until reduced by two-thirds.

Puree in a blender and pass through a fine sieve. In a clean blender, combine vinegar and Dijon on medium speed; slowly add oil until mixture is thick and emulsified. Slowly add blueberry syrup and then truffle oil. Season to taste and set aside in fridge.

In a medium saucepan, place wild rice and boiling water and simmer for about 20 minutes until rice is tender and kernels pop open. Stir to fluff and mix in lemon zest. Set aside to cool.

In a medium saucepan, place quinoa and water. Bring to a boil and simmer for about 15 minutes until tender. Set aside to cool.

On a hot grill, place salmon and grill for about 3 1/2 minutes on each side until medium. Set aside.

In a medium mixing bowl, mix wild rice and quinoa; season with salt and pepper.

Place quinoa and rice mixture down centre of plate. Squeeze dressing around quinoa. Top with sliced almonds and frisse. Tear salmon and place over salad. Garnish with edible flowers, extra blueberries and chili oil.

Makes 4 servings.

Source: Jamie Hussey, executive chef of Glen Abbey Golf Club, Oakville, Ont.