Recipe – Triple Crunch Salmon

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Chris Beall, co-owner of Eden West Fine Foods in Port Moody, is a renowned chef in the Metro Vancouver area and holds a top management position of one of the top eateries in town.
He personifies your typical chef in many ways ... details, details, details. And if the devil is in the details, then let me tell you Chris is one devilish chef. His manner of teaching is very hands-on. One step at a time until you have mastered his culinary creations. He is not constrained by what is currently available as he and his business partner/wife Paula are constantly searching the globe for new and interesting ingredients. Obtaining a list of his upcoming classes is a must for any foodie.


Keep scrolling down to see the recipe!


This will definitely be the best Shrimp Cocktail you’ve ever tasted.
1) Before juicing the lime, peel off enough
‘twist’ to use as garnish.
2) Place all ingredients (except Tabasco ( in a
large bowl and marinate, refrigerate for 2 hrs.
3 Remove and season with Tabasco.
4) Garnish with a sprig of cilantro and lime twist.





Let’s start with the Rice Pilaf as cook time will accommodate the BBQ time of the Salmon.
1) Pre-heat oven to 375F.
2) Heat butter in a skillet, add garlic and rice and cook until both are golden brown.
3) Add 2 cups of chicken stock and the salt and pepper, bring to a boil and pour into a covered casserole.
Stir in preserved lemon and dill.
4) Bake for 25 minutes covered.
5) Remove from oven and add remaining stock and return to the oven and cook for another 45 minutes.
6) Remove and fluff rice. Ready to serve.



And now for the main dish ... this BBQ Salmon is to die for.
1) Season the salmon filet with salt and pepper. Ensure salmon is COLD.
2) Mix the melted butter with the Char Crust Seasoning and the lemon juice, then pour
over the salmon fillet slowly so that the butter solidifies on the flesh of the fish as you
pour it on. Be sure to cover the entire salmon filet with butter, smear around with
your hand if needed.
3) Make slices part-way into the salmon filet where the portions would be divided out.
4) Heat an outdoor grill to the medium high (around 400F), place the whole salmon
filet on the grill.
5) Cook for about 4 minutes then using a couple of spatulas, flip the fillet over.
6) Cook for another 4 minutes or until the salmon is medium rare - longer if you prefer.
7) Remove from the grill and rest for 3-4 minutes.
8) Meanwhile whisk togerther the ingredients for the sauce.
9) Slice salmon along the cuts that were made prior to cooking. Plate the salmon and nappe with the mustard sauce. SERVE.

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