Wild Salmon Dished Up at Fisherman’s Wharf

Last night was a lot cooler than last year’s Wild Salmon Celebration, but that didn’t stop chefs plating up some very creative and wildly different dishes, all made with Sockeye Salmon.  The wines were all salmon-safe and Shelter Point Distillery was onsite generously sampling their stellar whisky! Thanks to the Chefs Table Society for pulling this all together.

Ned Bell, Ocean Wise Cured and Crispy Wild BC Sockeye Salmon with Lime and Poblano Dressing, Cashew Cream and Crumble

Darren Clay. Pacific Institute of Culinary Arts Baked Salmon, Horseradish Crust, Pickled cucumber salad, beets,  dill oil

TJ Conwi and Bruce Nollert, ONO Restaurant Hawaiian Lomilomi Salmon, Coconut Taro Poi, Seaweed Tapioca Pearls Crackers

Mariana Gabilondo, La Mezcaleria Ash Cured Salmon Tostadas – Habanero Ash cured salmon, crispy corn tostada with Acuyo “butter”, Ancho pearls, Plantain crisps and mixed micro greens.

Gus Stieffenhofer-Brandson, Hawksworth Gus’s Famous Maple Candied Salmon with horseradish & garlic scape

Lucais Syme, Cinara Cured Sockeye Salmon with Caponata (why the heck did I miss this one)