CUISINE SCENE

IT WAS one of those
perfect afternoons back a
few weeks ago (July 11)
over at Lonsdale Quay’s
outdoor patio, setting of
this year’s Great Taste of
B.C. Celebrity Charity Sal-
mon Barbecue.

Hosted by the B.C. Salmon
Marketing Council (BCSMC),
some 13 guest celebrity chefs were
on hand for the outdoor grilling
under a big white tent, all cooking
to perfection the first-of-the-
seaon wild Coho,

" For $5 ($3 for kids), some 750
hungry visitors tucked into gener-
ous plates of grilled smokey-
basted wild coho fillets, green
salad loaded with B.C.
mushrooms, and big lashings of
rich vanilla homemade ice cream

VOGUE, McCALLS,
BUTTERICK

All in store stock
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River'’), known for his fleet of sternwheelers.

laced with the first-pick local
blueberries.

T-shirts boasted the snappy
Slogan ‘‘The Best Things in Life
Are B.C.” and marketing director
for the BCSMC Christina Bur-
ridge declared the event ‘‘a roar-
ing success.””

And it was, as all the proceeds
went towards funding the much-

needed Canuck Place (North
America’s first free-standing
hospice for children and their
families).

A great meal. A great cause.

By the way, the BCSMC has
just published a gorgeous full-
color recipe booklet featuring ter-
rific ways with salmon.

Ask for it, free, at your favorite

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NEWS photo Paul McGrath

ARCHIE W. Miller, city curator for the City of New Westminster, was a highlight of the day's
testivities at Lonsdale Quay dressed in full regalia as Capt. William Irving (‘‘king of the Fraser

fishmonger or local seafood retail
shop.

In the meantime, here are some
of my favorites,

THE ONLY BARBECUE

SALMON

This prize-winning recipe is
from B.C.'s premier amateur
barbecue chef, David Veljacic..

vai aay

Veljacic was declared Canadian
Barbecue Champion in 1991.
Serves 4,
11/-4b. (750 g) salmon fillet
8 large cloves garlic, minced finely
1 tsp. (5 mL) salt
4 Tbsp. (50 mL) minced parsley
2 Tbsp. (25 mL) minced sun-dried
tomatoes
Y cup (50 mL) olive vil

Sprinkle minced garlic cloves
with the salt; grind together toa
paste using the flat blade of a
chef's knife,

Combine with the parsley, dried
tomatoes and oil. Store marinade
covered, overnight in a small
bowl.

Heat barbecue to medium-low
heat. Using a sharp knife, cut two
lengthwise slits in the fillet (cutting
to the skin, but not through).

Spread half the marinade over
the fillet and into the slits.

Place salmon skin-side-down
onto an oiled grill. Close lid and
cook 10-15 minutes over low heat.

Spread remaining marinade over
salmon, increase heat to medium,
and cook another 15 minutes or
until the fish separates into moist
sections when pressed with a fork.
Do not overcook.

Remove from grill and serve.

CEDAR PLANK SALMON

The great folks at the BCSMC
recently sent me this terrific recipe
for cedar-plank-cooked salmon
(beth baked or barbecued ver-
sions).

Adapted from a traditional
recipe from Robert Clifton
(longtime salmon fisherman), with
recommended tips: the cedar
plank should be untreated cedar,

. See Marinade page 34

STYLE AND QUALITY
YOU CAN A

(Cannot be used with

any other offer. Ends Aug. 31/93)