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.

Get the recipe for Ned Bell’s Wild Salmon Bake here or if you’re looking for more great seafood dishes, check out the WL Recipe Finder!