Botanist's Beet Cured BC Salmon with Toasted Nori, Fennel, and Dill

Recipes May 13, 2020

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Jayden Kresnyak, Sous Chef at Botanist: Jayden has been working in the industry for 11 years, and is currently Sous Chef at the Botanist at the Fairmont Pacific Rim. He is passionate about the science of food - which he first discovered while watching an episode of Willy Wonka’s dinner with Heston Blumenthal. Sturgeon is his favourite seafood item, but his all-time favourite ingredient to cook are mushrooms. Outside of the kitchen, Jayden enjoys painting, watching movies, and experimenting with ferments, beers, pickles, and vinegars.


Prep Time: 12 Hours

Serving Size: Serves Four Adults

Skill Level: Moderate


Ingredients

  • 2 tsp. of fennel seed
  • 2 sheets of toasted nori
  • 2 tbsp. of baby dill
  • ⅓ cup of fine kosher salt
  • ½ cup of sugar
  • 500g line-caught BC sockeye salmon fillet

Instructions

Beet Cure

  1. Blend two sheets of toasted nori (seaweed) and fennel grain seeds using a blender or spice grinder.
  2. Grate two baby red beets and mix with two zested oranges in a medium-sized mixing bowl.
  3. Stir and combine with 2 tbsp. of chopped baby dill, ⅓ cup of find kosher salt, and ½ cup of granulated sugar.

BC Sockeye Salmon

  1. Pat salmon fillet with paper towel.
  2. Spread a layer of the beet cure on a tray and place the salmon on top of the cure. Blanket the entire fish with the remaining cure and place the tray in the fridge.
  3. Remove after 12 hours, lift fish from the tray, and rinse under cold running water.
  4. Chop the salmon into cubes for plating.

Assembly

  1. Plate the cubed beet-cured salmon and garnish with fresh herbs (such as dill or chives) and serve with crackers.

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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Joseph Lee

Co-founder at Freshline.

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