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TasteofThursday Chef David Wong of Earl's Test Kitchen - Earls Cilantro Salmon recipe

Earls Cilantro Salmon

5 oz Mini New Potatoes (steamed and tossed with Olive Oil and Fine Salt)

6 oz Skin on Steelhead Salmon (scored) and lightly sprinkled with medium fine salt, sear skin side down

1 oz Roasted Corn

1 oz Oven Dried Grape Tomatoes

0.5 oz Poached Fennel

0.5 oz Marinated Artichoke

0.5 oz Lemon Herb Butter

Pinch light Fine Salt

1 fl oz Jalapeno Cilantro Puree

1 T Chimichurri

1 t Lemon Coriander Gastrique

6 pieces Live Watercress

½ t Fresh Lemon JuiceCook

  Method

Place 1 oz Roasted Corn, 1 oz Oven Dried Grape

Tomatoes, 0.5 oz Poached Fennel, 0.5 oz Marinated Artichokes, and

0.5 oz Lemon Herb Butter in an oven pan and place in the

oven for Approximately 2 minutes until hot.

Once vegetables are hot, remove from oven add 4 Basil Leaves,

season to light with Fine Salt and toss to combine.

Using a tablespoon or spatula smear Jalapeno Cilantro Puree on plate

Place the Vegetables just off the center, plate the roasted potatoes around one half of the Vegetables and garnish entire dish with 1 T Chimichurri, 1 t Lemon

Coriander Gastrique, and 6 pieces Live Watercress

https://www.youtube.com/watch?v=YZH8GKb3iN0

      Chef David Wong; Home town Vancouver, originally from Victoria

Earl’s, formerly known as Earl’s Gourmet Grub, has undergone the knife to reveal a brand new look inside, plus a spiffy new menu that gets a nice upgrade in the culinary department from two qualified chefs.

Owner Dean Harada quietly closed the place for a week, prior to a grand re-opening.

Matthew Walker and Daniel Williams, both of whom departed the soon-to-close Waterloo & City just a few miles down, have revamped the menu to include breakfast items like duck hash and classic American breakfast, as well as a house burger, seared ahi tuna sandwich, and french onion soup. Though Earl’s Gourmet Grub was still a local’s friendly place, it’s just a little more grown up, with full dinner service on the way.