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Category: Recipes

Local Sweets for your Sweetie this Valentine’s Day Thumbnail
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We’ve brought in some brand new products just in advance of Valentine’s Day – local sweets for your sweetie!

Cocolico Sauces by Wendy Boys
*NEW* Dark Chocolate Mint, Dark Chocolate Peanut Butter
Old Favorites: Dark Chocolate Raspberry, Burnt Caramel, and Dark Chocolate Caramel
$10.95 +tax

Vanilla Salt Caramels by Wendy Boys
9 Chocolates$15.95 +tax

Valentine’s Chocolates by Chocolate Arts
Crispy Raspberry Heart – A crispy cookie wafer with dried raspberry puree, covered in dark chocolate.
$5.95 +tax

Chocolate Box by Chocolate ArtsA heart-shaped box with 5 little red-foil wrapped chocolates hidden inside. $5.95 +tax 

We also have a number of premade giftbaskets available, or you can customize your own.

Come visit us at our Granville Island Retail Store, or purchase these (and many more locally made artisan foodstuffs) online here.

Recipe: Birch Cured Coho Salmon, roast beet, fine greens, hazelnut vinaigrette – by Chef Andrew Springett Thumbnail
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Last week we were fortunate to have Chef Andrew Springett, of Ucluelet’s Black Rock Resort, on hand as guest chef for one of our BC’s Best Market Dinners. Chef Springett exemplifies west coast cuisine, and treated the sold out crowd to an amazing evening. We began the multicourse feast with this starter, which we paired with a Pemberton Distillery Schramm Vodka cocktail.

Birch Cured Coho Salmon

roast beet, fine greens, hazelnut vinaigrette

Pemberton Distillery Schramm Vodka Cocktail

Salmon

  • 8# Salmon
  • 2L Water
  • 62.5g Kosher Salt
  • 500g Brown Sugar
  • 500g Birch Syrup
  • 250g Honey

Make the wet brine by adding all ingredients excluding salmon into a 12L insert, mixing and making sure every thing is dissolved

Skin and Pinbone Salmon, cut into ½ inch strips, add to wet brine, cover with cheesecloth

Let salmon sit in brine for 48 hours

Take fish out of brine and set in on wire smoker racks, take your brine and strain it. Then reduce till a syrup consistency.

Smoke salmon on low for 3-4 hours, glazing the fish with the brine syrup every 20 minutes. Fish will be “translucent” once finished

Once smoked, give it one last glaze, put it in fridge while still on the wire racks, uncovered to dry overnight

Hazelnut Vinaigrette

  • 180g Grape Seed Oil
  • 360g Hazelnut Oil
  • 120g Apple Cider Vinegar
  • 30g Sherry Vinegar
  • 30g Honey

Wisk all ingredients together, season with touch of salt