By Samantha McLeod
 
In conjunction with Heart Month in Canada, Coast Fresh – a proud supporter of the Heart and Stroke Foundation, BC & Yukon -  brings you a month of salmon recipes in The Post group of newspapers.
Salmon, farmed or wild, provides numerous and significant nutritional benefits when eaten on a regular basis.  
“My salmon and strawberries with vegetables is a fun take on a traditional salmon dinner…its easy to prepare and heart healthy,” said Chef Eugene Dong of the Cottage Bistro on Vancouver’s Main Street.
Popular for its live entertainment, Cottage Bistro is now making a name for its heart healthy items on the menu.
“Healthy eating will always be in-style,” said Dong whose Cottage Bistro turned 17 last month.
Salmon, plentiful in British Columbia, is high in omega-3 fatty acids and protein and pairs well with almost everything. 
 
Salmon and Strawberries with Vegetables
 
Steamed vegetables with caramelized onions

Ingredients
• ¼ cup sliced onions
• 1teaspoon extra virgin olive oil
• 6 Green beans 
• 1 small carrot cut into 1inch pieces 
• 1 small zucchini cut into 1inch pieces 
 
Method
1) In a small pan heat the olive oil 
2) When oil is heated add onions, cook until onions are caramelized, set aside
3) Bring a pot of water to a boil and blanch the vegetables, drain and toss with the caramelized onions 
4) Place on a serving plate
 
Salmon and strawberries

Ingredients
• 5oz salmon filet
• 1 teaspoon extra virgin olive oil
• 1/8 teaspoon fresh ground black pepper
• Salt to taste (optional)
• ½ cup diced strawberries
 
Method
1. Rub the fresh ground pepper onto both sides of the salmon
2. In a cast iron pan heat the olive oil oil and sear the salmon on both sides
3. Lower the heat and cook to desired doneness
4. Place on top of the vegetables and sprinkle with salt
5. Pour the diced strawberries over the dish
 (Serves one)