Vancouver's best-kept restaurant secrets

Tea Smoked Salmon

Used with permission from Executive Chef John Crooks. glowbal grill and satay bar located in Vancouver, B.C.

Tea Smoked Salmon. On a compote of oyster mushrooms, cherry tomatoes, watercress and artichokes, roasted new potatoes and finished with extra virgin olive oil

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Wild Salmon filet lightly smoked with Ginger Tea (portion size 6 oz) 6-artichoke hearts quarter 1 shallot julienne 4 cherry tomatoes cut in half 6 shitake mushroom caps ½ bunch of watercress 2 tablespoon of olive oil 1 teaspoon of lemon zest ½ teaspoon of finely cut chives 2 Yukon gold nugget potatoes cooked and cut in half Salt and pepper

• In a black French cast iron frying pan roast the potatoes off with a little butter
• In a stainless steel pan sauté the shallots with some butter, next add the mushrooms, artichokes, tomatoes and watercress and cook until the watercress is wilted and season
• In a black pan sear the seasoned with lemon zest and parsley coated salmon until crisp and golden on 1 side and place in the oven at 450F for 6 minutes or until cooked med-rare
• In a large white bowl place 3 pieces of potato in the center next place the compote on top of the potatoes and salmon onto of the compote.
• Finish the salmon with lemon zest and chive and drizzle around olive oil

Interested in learning how to Filet a Salmon then please see our new How to Filet a Salmon Video.

To download all of the recipes to your iPod, please visit the Recipe iPod page.