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Celebrating Food Day Canada: Pan Roasted BC Raised Atlantic Salmon

Confit Yukon Gold Potatoes, Herb Marinated Heirloom tomatoes
Grilled BC Shishito peppers, Shishito Pepper Crema,
Maple Smoked Bacon, Sun Flower Crumb with Pickled Mustard Seeds


1 piece 6oz portion of salmon

10g unsalted butter

2 sprigs thyme

1/2 lemon

1 clove crushed garlic

15ml canola oil

First, season the salmon with salt and let sit for 5 minutes.

Heat a small cast iron pan on medium high heat for a few minutes. Add canola oil and wait until you see a tiny bit of smoke from the oil.

Place the salmon in the pan, laying it away from you to prevent getting an hot oil on yourself. Cook undisturbed until the lighter-colour flesh has moved about 1/2 way up the fillets. This will take about 7 to 8 minutes for thick fillets and 5 to 6 minutes for thinner fillets

Once you see that it has come up 1/2 way on the salmon, gently flip it over and add the butter, thyme, garlic, and lemon juice to the pan. The butter will start to foam, as soon as it does, use a spoon to baste the salmon for 1 minute. The remove it from the pan and place on a tray with a resting rack, pouring the herbs garlic and butter over top. Set aside for plating


500ml canola oil

5 pieces large diced Yukon gold potato

3g thyme

3g rosemary

1 garlic clove crushed

1 shallot pealed and cut in quarters

Combine all ingredients in a 1L sauce pot. Bring it up to a simmer and let it cook for 20 minutes, or until fork tender. Once potatoes are cooked remove from the oil and set aside for plating.


10 small sized shishito peppers

75g high fat content sour cream

10g Feta

1 lime, juiced and zested

1g cumin powder

Salt and pepper to taste

Toss shishito peppers in a small amount of olive oil and season with salt and pepper. Place on the grill until they start to blister and soften around 2-3 minutes per side.

Remove from the grill and reserve 3 for plating.

With the remaining 7, combine with the rest of the ingredients in a high-powered blender and blend until smooth. Taste for additional seasoning and reserve for plating.


4 heirloom tomato’s

33g lemon juice

33g agave syrup

6g salt

3g basil

3g thyme

3g tarragon

3g chives

1 lemon, zest and juiced

In a medium pot of boiling lightly salted water, blanch tomato’s for 10 seconds.

Remove and place into ice water, peel and set aside.

Fine chop herbs and add them to a medium size bowl with remaining ingredients and whisk until combined well together.

Add tomatoes and marinade over night. 


30g Maple smoked bacon

20g Sunflower seeds

Pre heat oven to 325F degrees. Line two small baking trays with parchment paper. On one tray place the bacon and the other place the sunflower seeds.

Put both in the oven.

Bake the sunflower seeds for 7 minutes or until lightly browned. Remove and set aside

Bake the bacon for 15 minutes or until very crispy. Remove from the tray and place on a paper towel to soak up any excess grease. Then fine chop and add to the sunflower seeds.


35g white wine vinegar

15g water

10g sugar

1g salt

20g Yellow mustard seeds

Bring all ingredients to a boil and simmer until reduced by 1/4. Cool and reserve for plating.


4 pearl onions pealed

150ml water

100ml white vinegar

30g sugar

4 pieces cloves

1g yellow mustard seeds

1/2 lemon, zested

7g salt

Place pearl onions in a small heat proof container. In a small saucepan place all other ingredients and bring to a boil. Strain and pour over pearl onions. Let sit over night. Drain and cut in half for plating.

For plating the dish, start off by laying down the 5 confit potatoes on the right side of the plate, just off centre leaving spaces in between them. Use the whole side of the plate and leaving a little space around the rim.

Place the marinated tomatoes between the potatoes and then the grilled shishito peppers on top of both the potatoes and tomatoes.

Next using a spoon, sporadically spoon the pickled mustard seeds and the pickled onions.

Sprinkle the maple bacon and sunflower crumble on top and then dot the shishito pepper crema around. Finish with adding fresh micro mustard greens on top.

To finish the dish, add the pan roasted piece of Atlantic salmon to the left.