Executive Chef Wayne Sych shows his recipe for delicious Poached Salmon with Bistro Salad.
Wayne is currently Executive Chef – Joe Fortes Seafood & Chop House in Vancouver. He is the Former Executive Chef – The Cannery Seafood Restaurant and The Fish House in Stanley Park, and is also a Chef Instructor.
Thanks very much Chef for allowing me to share this cooking class with you!
Please follow Chef Wayne Sych on Twitter at: @chefwaynesych twitter.com/chefwaynesych
For the Salmon
4 x 6oz salmon filets
1 cup white wine
4 slices ginger, lightly crushed
2 green onions, lightly crushed
2 tsp.sea salt
1 whole dried chili pepper
4 cups water
For the Bistro Salad
2 heads fennel, shaved
2 heads Belgium endive, julienned
1 head radicchio lettuce, julienned
150 g goat cheese, crumbled
1 fresh lemons, juiced
10 ml Dijon mustard
30 ml honey
2 ml salt
120 ml vegetable oil
For the Candied Almonds
2 Tbsp sugar
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1/8 tsp garlic powder
1/8 tsp smoked paprika
½ egg whites
¼ tsp salt
1 cup whole almonds
This video was recorded at the Well Seasoned Gourmet Food Store teaching kitchen in Langley BC Canada. For upcoming cooking classes and more, please visit Well Seasoned at:
and follow them on twitter at: @WellSeasoned1
Videography by Geoff Peters from Birds in the House Productions birdsinthehouse.com
Special thank you to Angie Quaale, owner of Well Seasoned in Langley – the teaching kitchen and store full of specialty ingredients that offers culinary inspiration: @AngieQuaale
For more videos, please subscribe to Geoffmobile :) youtube.com/geoffmobile
P.S. for a great meal and dining experience in Vancouver, check out Joe Fortes Seafood and Chop House in Vancouver at:
777 Thurlow Street, Vancouver BC, Canada
Thanks for watching!
Camera: Sony Cybershot RX100 Mk2
Audio recorded using a Sennheiser ME2 lavalier microphone and a Zoom H1.
Audio processed in Audacity.
Video edited using Adobe Premiere Pro CS5.5 on a Windows 7 Dell PC (Intel i7 and USB 3.0 for a faster workflow).