Chef Hector Laguna’s Ridiculously Good Spring Salmon at ‘Botanist’

I’m nervous about making salmon tonight because even though it was inspired by the last piece of fish I really enjoyed – a plated masterpiece from Botanist that saw a perfectly cooked piece of Spring settled in a corn froth with morels and leeks – I know in my heart that it won’t be anywhere near as good. Chef Hector Laguna changes his menus often, so this is sadly no longer on offer, but the salmon dish he’s doing now is still Spring and sounds equally amazing, coming with artichoke agnolotti, asparagus, crispy onions and a citrus emulsion. Take a closer look inside:

  • Fairmont_Botanist_1408
  • Botanist_Lounge
  • Fairmont_Botanist_0691 (1)
  • Botanist - Hector Laguna, Executive Chef
  • Fairmont_Botanist_0132
  • Botanist - Grant Sceney, Creative Beverage Director
  • Fairmont_Botanist_0900
  • Fairmont_Botanist_1171
  • Fairmont_Botanist_0949
  • Botanist - Shon Jones-Parry, General Manager
  • Fairmont_Botanist_1219
  • Fairmont_Botanist_0400
  • Fairmont_Botanist_1237
  • Fairmont_Botanist_1016
  • Botanist - Mark Amos, Sous Chef
  • Fairmont_Botanist_1201
  • Fairmont_Botanist_0983
  • Roasted Beet Salad
  • Charred Octopus (2)
  • Botanist - Jill Spoor, Wine Director
  • Seared Sablefish
  • Pretty Bird Cocktail
  • Hand-Cut Tagliatelle
  • Botanist_Duck Breast and wine
  • botanist_champagne_lounge_02_selections_F17-22
  • Vancouver #2
  • Deep Cove Cocktail
  • Botanist - Jayden Kresnyak, Sous Chef
  • Herb-Crusted Lamb Saddle
  • Hand-Cut Tagliatelle (2)
  • Charred Octopus

Botanist | 1038 Canada Pl. | 604-695-5500 | www.botanistrestaurant.com

There is 1 comment

  1. This salmon dish is still available on the lunch menu Monday to Friday. The other salmon with agnolotti is on the dinner menu.

The Unique White Rye Cocktail You Need to Try at This East Van Hideaway

Barman David Wolowidnyk riffs on a old school classic from the saloons of yore using un-aged rye from the new East Van distillery.

You Have to Try This Delicious, Herb-Rolled Kampachi Loin at Gastown’s PiDGiN

Chef Wesley Young has been adding new dishes to the menu as the seasons shift. This beautifully balanced thing is among them.

You Need to Try the New ‘Humans’ Brew from Parkside

The strong new IPA from the Port Moody brewery is a stealthy tropical citrus beauty that is almost radler-esque in its crushability.

You Need to Try the Legendary ‘Pablo Esco Gnar’ IPA by Superflux and Boombox

The return of this epic collab between Superflux and Boombox is causing a ton of buzz and is tasting better than most of us remember.