Chef’s Table Society Goes Wild For Pink Salmon

Chefs and The BC Salmon Marketing Council for a celebration WILD SALMON

Don’t know about you, but we are trying to soak up all the summer we can before fall settles in! There’s been some fantastic outdoor feasts of late and we’re hoping this weather continues as we’ve got more planned, next weekend’s Feast of Fields and the following Tuesday’s Food Truck Festival, Chef Meets Truck come immediately to mind! There have been so many opportunities throughout the season to graze on local food, and last weeks Pink Salmon Feast certainly stands out!

The weather was once again cooperating as we strolled down to Fisherman’s Wharf last Saturday to join Chef’s and guests in a salmon-friendly feast where BC Chefs partnered up with a few out of towners to collaborate on specially designed salmon dishes.


We grazed through the food stations and sampled BC Salmon Safe wines, from Culmina Family Estate WineryCovert Farms Family EstateHaywire Winery at Okanagan Crush Pad,Sage Hills Estate Winery, and Tinhorn Creek Vineyards.  Music by the Don Hardy Blues’ Quartet played throughout the night.

Pink Salmon

Chef Lee Cooper, L’Abattoir BBQ Salmon with Sesame Seeds and Dashi Glaze 

Pink SalmonPink Salmon

Chef Jesse McMillan, Campagnolo Roma and Chef Nathan Middleton, The Home of the Brave Smoked Salmon Johnny Cake with Savoury Whipped Cream, Maple Syrup and Chives 

RECIPE For the Johnny Cake

1 cup cornmeal
1/2 cup AP flour
3 cups buttermilk
1tsp baking soda
1tsp salt

Combine dry ingredients and slowly whisk in the buttermilk. Fry the cakes in a nonstick pan with hot butter over high heat until bubbles appear on the wet side, flip, cook 20 to 30 more seconds or until golden brown.
It is important to serve the cakes as quickly as possible.

For the Salmon

1 side salmon
small handful of salt
half as much sugar
{wood chips and charcoal}

Lay the salmon skin side down on a tray that fits in the refrigerator.
Sprinkle with salt in a thin even layer, as you would season before cooking it in a pan. Follow the salt with a light sprinkle of sugar. Leave the fish overnight unwrapped so that it absorbs the seasoning and forms a moist layer.
Get a barbecue heated to around 200f with coals on one side and place the salmon on the other. Add wood chips and cover the barbecue. Smoke the fish until it reaches an internal temperature of 160f.
Cool the salmon in the fridge.

For the whipped cream

2 shallots
1 head of garlic
1 small bunch of chives, sliced
1 cup whipping cream

Dice the shallots and garlic and sweat them in olive oil on low heat until very soft(45 minutes).
Cool them in the fridge all the way.

In a mixing bowl, whip the cream to stiff peaks, fold in the sliced chives, cooked garlic and shallots, and a pinch of salt.

To assemble:

-maple syrup

Place sliced salmon onto the warm johnny cake, drizzle with maple syrup, and add a dollop of the savory whipped cream. Top with a slice of chive.

Pink SalmonPink Salmon

Chef Lucais Symes, Cinara and Chef Peter Zambri, Zambri’s Cured Salmon, on top of risotto with pickled field cucumber.

Pink Salmon

Pink Salmon
Chef Ryan Bissell, North Arm Farm and Chef Erin Vickars, Outer Shores Expeditions Poached Salmon with North Arm Farm Produce and Fregola Sarda Pasta Salad

Pink Salmon

Pink Salmon

Chef Robert Clark, The Fish Counter and Chef Tyler Shedden, Chase Hospitality Group Soy Cured Salmon Pickled quail egg, roe, oyster emulsion, sea beans, toasted nori

Pink SalmonPink Salmon

Chef John McManus, The Vancouver Fish Company and Chef Charlotte Langley, Scout Canning Salmon Poke Bowl Seaweed Salad, Pickled Ginger, Wasabi Mayonnaise, Baby Kale, Carrots, Cucumber and Radishes