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.

Andrew Hounslow, Executive Chef from Havana: Andrew initially got into the culinary scene as a means to get through school. However, he quickly fell in love with the hustle and bustle of the kitchen. Andrew now boasts over 17 years of experience as a chef. His favourite dish to cook is octopus and his activities of choice include golf, hockey, and touring breweries with his fiancé, Lisa.

Prep Time: 2 Days

Serving Size: Serves Four Adults

Skill Level: Moderate

Ingredients

  • 2 lemons - zested
  • 1 avocado
  • ½ cup of white sugar
  • ½ cup of kosher salt
  • 1 tsp. of ground cumin
  • ½ tsp. of paprika
  • ½ tsp. of black ground pepper
  • ¼ tsp. of onion powder
  • ½ tsp. of achiote paste
  • 500g line-caught BC sockeye salmon fillet

Instructions

Spice Rub

  1. Combine ½ tsp. of paprika, ¼ tsp. of onion powder, ½ tsp. of achiote paste, ¼ tsp. of garlic powder, ½ tsp. of black pepper, ½ tsp. of toasted, ground cumin seeds, ½ cup kosher salt, ½ cup white sugar, zest of 2 lemons in a bowl and mix thoroughly.

BC Sockeye Salmon

  1. Lay the salmon, skin-down onto a piece of plastic saran wrap.
  2. Coat the entire fillet with the spice rub ensuring no flesh is unseasoned.
  3. Tightly wrap the fish with the wrap.
  4. Turn the fish over and cut slits into the plastic wrap for juices to drain.
  5. Place onto a baking dish large enough to hold the fish. Place another dish over top, put some weight on top, and refrigerate for 24 hours..
  6. 6. The next day, pour off any liquid that may have accumulated. Refrigerate for an additional 24 hours.
  7. Remove the salmon from the tray and the plastic wrap.
  8. Rinse thoroughly under cold running water to get as much of the seasoning off as possible.
  9. Using a sharp knife, cut pieces as thinly as possible stopping once you reach the skin.

Assembly

Use the salmon as topping for your favourite rendition of avocado toast. Leftover salmon gravlax can be stored wrapped in the fridge for up to a week.

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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