Make This Tonight: Wild Salmon Bake with Sauce Vierge
For this party-ready salmon bake, chef Ned Bell keeps the prep simple with a classic French sauce.
“Sustainable seafood” is a term that gets tossed around a lot, but what does this mean to the average Western Canadian hitting the supermarket after work on a Tuesday? With Lure, the first cookbook from Okanagan-born chef and Ocean Wise proselytizer Ned Bell, everything is illuminated. It’s a how-to guide, a glossary, a catalogue of 80-plus go-to recipes for every Pacific fish and shell-dweller, categorized and unpacked with helpful intros (not to mention pastel illustrations and gorgeous photography) and everything you need to know about local seafood—from buying to preparing to cooking.