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.

Benedict Lim, Chef Consultant from Pacific Poke: Benedict has been working in the culinary industry for 16 years. Growing up in a food-loving family, he naturally gravitated towards a life in the kitchen. Benedict’s favourite dish to cook is slow braised lamb shanks. Outside of work, Benedict enjoys eating, drinking, and watching/playing basketball.

Prep Time: 15 Min

Serving Size: Serves One Adult

Skill Level: Easy

Ingredients

  • 1 tbsp. of masago
  • 1 tsp. of sesame oil
  • 1 tbsp. of soy sauce
  • 2 tsp. of furikake (Japanese nori)
  • 1 tsp. of togarashi
  • 12 pea shoots for garnish
  • 2 tbsp. of mayonaise (e.g. kewpie)
  • 1 tsp. of gochujang (or chilli paste of choice)
  • 1 lime
  • 2 green onion stalks
  • ¼ whole white onion
  • 250g line-caught BC sockeye salmon portion

Instructions

Gochujang-Mayo Sauce

  1. Combine 1 tbsp. of gochujang (Korean chilli paste), 2 tbsp. mayo, 1 tbsp. masago, 1 tsp. of tograshi, 1 minced green onion, and ¼ of a whole minced white onion in a bowl.

Nori-Soy Sauce

  1. Combine 1 tbsp. of soy sauce, juice from 1 lime, 1 minced green onion, and ⅛ cup of minced white onion, and 1 tsp. of furikake nori in a bowl.

BC Sockeye Salmon

  1. Cut the salmon fillet into ½ inch cubes and add half to each bowl of sauce.
  2. Toss the mixture gently to coat the salmon cubes in each bowl.

Assembly

  1. Dice 1 avocado into ½ inch cubes.
  2. Place a ring mould on a shallow plate and fill with diced avocado. (Or simply arrange neatly in a puck shape).
  3. Add the gochujang-mayo salmon into the mould, pressing gently with a spoon.
  4. Add the nori-soy salmon on the side of the plate.
  5. Garnish with 12 pea shoots, serve with steamed rice, and enjoy!

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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