West Coast Inspired - Our top Winter Gourmet Recipes

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 500 g (about 1 lb) mixed wild mushrooms (chanterelles, oyster, porcini, or shiitake), cleaned and sliced
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• ½ tsp smoked sea salt (optional, for depth)
• 1 tbsp fresh thyme leaves
• 1 tbsp sherry vinegar or dry white wine
• 3 cups vegetable or mushroom stock
• ½ cup heavy cream
• 1 tsp truffle oil (white or black, to taste)

• ½ cup milk
• 1 tsp fresh thyme leaves
• Pinch of sea salt
• Handheld frother or blender

• Truffle shavings or drizzle (optional)
• Microgreens or fried thyme sprig for garnish
• Toasted sourdough or crostini

Preparation

1. Sauté the aromatics:
   In a heavy saucepan, heat the butter and olive oil over medium heat. Add the onion and sauté until translucent (about 4 minutes). Add garlic and cook for another 30 seconds until fragrant.
2. Cook the mushrooms:
   Add the sliced mushrooms, salt, pepper, and thyme. Sauté until golden and the liquid evaporates — about 10 minutes. Deglaze with sherry vinegar or wine, scraping up the browned bits.
3. Simmer:
   Pour in the stock, bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes.
4. Blend:
   Use an immersion blender (or transfer to a high-speed blender) to puree the soup until velvety smooth. Return to pot and stir in the cream and truffle oil. Adjust seasoning.
5. Prepare the thyme foam (optional):
   Heat milk gently with thyme leaves and salt until just steaming. Froth with a handheld frother or blender until airy.
6. Serve:
   Ladle soup into warm bowls. Spoon a layer of thyme foam on top and drizzle with extra truffle oil or shavings. Garnish with microgreens or fried thyme. Serve with crisp sourdough.

Cedar-Planked Maple-Glazed Sockeye Salmon with Roasted Root Vegetables

Ingredients

• 4 salmon fillets (6 oz each), preferably wild BC sockeye
• 1 untreated cedar plank (soaked in water for 1 hour)
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 clove garlic, finely minced
• ½ lemon, juiced
• Fresh cracked pepper
• Sea salt flakes

• 1 large parsnip, peeled and cubed
• 1 large carrot, peeled and cubed
• 1 small beet, peeled and cubed
• ½ small celeriac (celery root), peeled and cubed
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 1 tsp sea salt
• ½ tsp pepper

• Lemon zest
• Fresh dill or chive oil drizzle

Preparation

1. Preheat and prepare:
   Soak the cedar plank in water for at least 1 hour. Preheat oven to 400°F (200°C) or preheat grill to medium-high heat.
2. Roast the vegetables:
   Toss cubed vegetables with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized, turning halfway through.
3. Prepare glaze:
   In a small saucepan, whisk together maple syrup, Dijon, soy sauce, ginger, garlic, and lemon juice. Heat gently until slightly thickened (about 3–4 minutes). Set aside.
4. Prepare the salmon:
   Pat salmon fillets dry. Place on soaked cedar plank, skin side down. Brush generously with the maple glaze. Season lightly with sea salt and pepper.
5. Cook:
   • Grill method: Place plank on the grill, cover, and cook for 12–15 minutes until salmon flakes easily.
   • Oven method: Place plank on a baking sheet and bake at 400°F for 15–18 minutes.
6. Finish:
   Brush remaining glaze over cooked salmon. Top with lemon zest and fresh dill or drizzle lightly with chive oil.
7. Serve:
   Plate salmon alongside roasted root vegetables. Garnish with microgreens or edible flowers for a refined presentation.

Serving Suggestion: