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Make This Citrus-Cured Salmon for Your Next Summer Gathering

This salmon gravlax from the new “Wickaninnish Cookbook” is the perfect party dish.

Last year, I had the pleasure of staying at the Wickaninnish Inn when I visited Tofino for their annual Feast festival, and I’ve been desperate to go back ever since. So I was pretty excited when a copy of The Wickaninnish Cookbook began making its way ’round our office. Flipping through the pages I was immediately transported back to my cozy room that overlooked Chesterman Beach the inn’s dining room. The hardcover book—debossed to mimic the hand-adzed cedar post and beams that can be found throughout the inn—is a beautiful tribute to the West Coast and all of its unique, local ingredients. Inside, you’ll find more than 120 recipes from the current Executive Chef Warren Barr (and former chefs Rob Butters, Matthias Conradi, Mark Filatow and Duncan Ly, among others) that’ll take you from breakfast to dessert. Think orchard-stuffed French toast, roasted beet and fennel salad, elk with celariac bark and burnt-honey gelée with goat cheese mousse.

But if there’s one recipe you need to bookmark (or dog ear—we’ll try not to judge), it’s the inn’s salmon gravlax. Cured with a mix of salt, sugar, citrus and toasted fennel, it’s simple enough to let the flavour of fresh B.C. salmon shine through, but complex enough to keep people coming back for more. Hello, dinner party success!

Get the recipe for Chef Warren Bar’s Salmon Gravlax here.


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