A Delicious Dish with Chef Ned Bell

He’s a well-known Canadian culinary talent who has forged a path as a chef advocate, keynote speaker and educator, and owner and chef at Naramata Inn in British Columbia. We’re thrilled to have Chef Ned Bell as a member of our #CanolaConnect community!

As one of the country’s leading chefs, he has used his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans and rivers. As a father of three sons, Bell has dedicated himself to inspiring and educating people to become part of the solution for healthier oceans for today’s children and all the generations to come.
He’s developed this recipe just for us and it’s a winner. Simple, sustainable and downright delicious, the combination of buttery steelhead on a sweet and tangy canola-dressed salad is sure to become a family favourite.


Pan Seared Steelhead with Pulses, Berries, Almonds Salad
By Ned Bell

Make 2 servings

The great thing about this dish is that the salad is completely versatile, just like canola oil. You can mix and match the pulses, the fruit and berries, and the nuts depending on what you have in your fridge or pantry. Steelhead trout is a responsibly farmed fish.


2 steelhead trout fillets, each roughly the size of your hand
1 tsp Kosher salt
2 Tbsp canola oil

Honey & Mustard Dressing
1/2 cup canola oil
1/4 cup honey
1/4 cup white wine vinegar (or red wine vinegar, apple cider vinegar)
1 Tbsp smooth Dijon mustard
Salt and pepper to taste

Pulses, Berries, Almonds Salad
1 can (19 ounces) cooked chickpeas, lentils, navy or mixed beans, drained and rinsed well
1 cup fresh berries
1/2 cup toasted nuts
Salt to taste


Honey & Mustard Dressing
This recipe will last in the fridge for 2-3 days and it great as a salad dressing or a dip for your favourite vegetables.

1. In a jar with a tight-fitting lid mix together all ingredients and shake well.

Pulses, Berries, Almonds Salad
1. Mix all ingredients together and toss with ½ cup of the dressing

Pan Seared Steelhead
1. Preheat the oven to 400F.

2. Season the non-skin side of each fillet with salt.

3. Preheat an oven-safe sauté pan over medium/high heat. Add 2 Tbsp canola oil to the pan. Lay the fish skin side down and sear for 1 minute.

4. Carefully move the pan to the oven and roast for 7 minutes. Remove the pan from the oven. Flip the fish over and gently let it continue cooking for 2 minutes in the hot pan.

To Serve:
Arrange the salad on a plate, place the fish on top, and spoon some extra dressing on the fish and around the plate. Serve for lunch, brunch or dinner. Add your favourite crusty sourdough and a local mixed green salad. Enjoy!

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