Cured Salmon Recipe
Chef Felix Zhou, Beach Bay Cafe
Ingredients:
- 4 cups coarse sea salt
- 2 cups granulated sugar
- 2 cups brown sugar
- 2 tablespoons lightly crushed white peppercorns
- 1 (1- to 2-pound) salmon fillet, skin on (scales removed) and pin bones removed
- 1 bunch dill (including stems), coarsely chopped
- 1 bunch Italian parsley (including stems), coarsely chopped
- Zest of 1 medium lemon and orange
Method:
- Place salt, sugar, and peppercorns in a medium bowl and mix until evenly combined. Rub about 1/4 cup of the mixture onto both sides of the salmon.
- Mix together dill, parsley, lemon and orange zest in a separate bowl until evenly combined. Place half the herb mixture in the bottom of a 13-by-9-inch glass baking dish or other wide, shallow, nonreactive container, then spread 1/2 of the remaining sugar-salt mixture over the herbs. Place the salmon on this, and top with the remainder of the sugar-salt mixture and the herbs.
- Weight the salmon by nesting another glass dish or heavy pan in the first baking dish or container. Place 3 to 4 pounds of weight on top of that (large cans work well) and put the dish in the refrigerator.
- After 10 to 12 hours, remove the dish from the refrigerator and drain off any liquid. Scrape the layer of salt and herbs off the top of the salmon and flip the fish over. Repack the salt and herbs over the top, replace the weights, and store in the fridge for an additional 12 hours.
- When the salmon is finished curing, remove it from the pan, rinse under cold water, and pat dry.
At the restaurant we serve with pickled beets, avocado, and orange segments with fresh garden herbs. You are more than welcome to eat with your favourite fruits and vegetables.
Felix Zhou
Born in Hunan, China and raised in Vancouver, Felix Zhou started his culinary journey at West Restaurant under the tutelage of critically acclaimed chefs David Hawksworth and Warren Geraghty. He further honed his skills in his next role at the Shangri-La Hotel’s MARKET by Jean-George, and in 2012 jetted off to London to pursue his next culinary adventure. Here, Felix joined the team at Michelin-starred Galvin La Chapelle – a bastion of modern French cuisine – and then sharpened his foraging skills at Roganic, a pop-up restaurant in Marylebone dreamed up by Michelin-starred Chef Simon Rogan.
Felix returned to Canada in early 2014 to assume the role of executive sous chef at Whistler’s Nita Lake Lodge where he helped to oversee the resort’s five food outlets. Later that year, Felix moved back to Vancouver to accept the executive chef position at The Parker – one of the city’s most well-received vegetarian eateries – and stayed with the restaurant during its rebranding as Big Trouble.
Now, as executive chef at Beach Bay Café, Felix brings to the table rich experience drawn from his travels and chefs he has worked alongside throughout his storied career. His ever-evolving menu prioritizes locally sourced ingredients, freshly caught seafood and approachable dishes inspired by the laidback lifestyle of the West Coast. Felix’s personal spin on refined yet casual dining is a breath of fresh air, expertly capturing the restaurant’s beachfront location and contemporary feel.
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