‘Spring Salmon with Fennel Salad’

‘Spring Salmon with Fennel Salad’

HEADLINES

December 17, 2018

Recently, Wine Enthusiast, a print and online publication written for the wine consumer, featured Botanist’s Executive Chef Hector Laguna’s Spring Salmon with Fennel Salad recipe. The article, written by Nils Bernstein, highlights Botanist’s plant-forward menu paired with freshly caught fish from B.C. waters and includes a make at home recipe with suggested wine pairings from Fairmont Pacific Rim’s resident Wine Director, Jill Spoor.

Spring salmon with fennel salad / Photo by Beth Galton / Styling by Diana Yen

Spring salmon with fennel salad / Photo by Beth Galton / Styling by Diana Yen

“Some of Vancouver’s most elegant plant-forward cuisine flourishes at Botanist, which opened in 2017 inside the Fairmont Pacific Rim hotel. Here, Chef Hector Laguna and Jill Spoor, wine director for Fairmont’s Pacific Northwest properties, share a passion for environmentally sensitive farming as a means to express terroir. This dish uses the Chinook (king) salmon found in B.C. waters in spring and summer. Be sure to use the freshest fish you can find.”

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