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

Portrait

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:

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  • Botanist_Lounge
  • Botanist
  • Botanist - Hector Laguna, Executive Chef
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  • Fairmont_Botanist_0900
  • Fairmont_Botanist_1171
  • Fairmont_Botanist_0949
  • Botanist - Grant Sceney, Creative Beverage Director
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  • Fairmont_Botanist_0400
  • Fairmont_Botanist_1237
  • Fairmont_Botanist_1016
  • Botanist - Jeff Savage, Head Bartender
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  • Fairmont_Botanist_0983
  • Roasted Beet Salad
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  • Botanist - Mya Brown, Wine Director
  • Charred Octopus (2)
  • Seared Sablefish
  • Pretty Bird Cocktail
  • Hand-Cut Tagliatelle
  • 200106_fairmontpacificrim_taschen-8666
  • Botanist - Ismael Sielinou, Botanist General Manager
  • Botanist_Duck Breast and wine
  • Vancouver #2
  • Deep Cove Cocktail
  • Botanist - Jayden Kresnyak, Sous Chef
  • Herb-Crusted Lamb Saddle
  • Hand-Cut Tagliatelle (2)
  • Charred Octopus
  • 200106_fairmontpacificrim_taschen-7777

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.

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