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_0691 (1)
  • Botanist_Halibut
  • Botanist - Hector Laguna, Executive Chef
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  • Botainst_Wagyu Beef
  • Botanist - Grant Sceney, Creative Beverage Director
  • Botanist Cocktail_Botane + Tonic
  • Botanist_S Banquette 2
  • Botanist_Root Vegetables (2)
  • Botanist - David Wolowidnyk, Head Bartender
  • 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
  • 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.

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