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

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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:

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

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    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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