Newsletter Archive - Clayoquot Wilderness Resorts

Newsletter Archive

Local Flavour: Grilled Clayoquot Salmon with Thyme Potato Hash and Lentil Ragout

If you happened to pick-up the November 2002 issue of Delicious Living magazine, you would have come across Executive Chef Tim May's recipe for grilled salmon a la Quait Bay. Here it is again.


  • 1/2 cup dried lentils
  • 1 medium onion, diced
  • 1 large stalk celery, diced
  • 3 cloves garlic, minced
  • 1 T olive oil
  • 1 T chopped fresh thyme
  • 6 medium Roma tomatoes, diced
  • 4 ounces tomato paste
  • 1 cup vegetable stock
  • 1/2 t sea salt
  • freshly ground black pepper to taste


  • 1 medium onion, slices
  • 2 T olive oil, divided
  • 3 medium russett potatoes, peeled and dices
  • 2T chopped fresh thyme
  • salt and pepper to taste


  • 2 leeks, julienned (about 1/2 cup)
  • 1T vegetable or canola oil
  • 4 salmon steaks, 8 ounces each (even thickness)
  • sea salt
  • coarsely ground black pepper corns
  • 1 lemon, halved
  • 3-4 thyme sprigs
  1. To make the ragout: In a small saucepan, soak lentils in cool water 15 minutes. Drain,then cover with fresh water and cook over medium heat until soft. Separately, saute onion, celery and garlic in olive oil for 5 minutes. Stir in thyme, tomatoes and tomato paste. Add stock and bring to boil. Reduce heat, cover and simmer for 30 minutes. Stir in lentils and season.
  2. To make potato hash: In large skiller, saute onion in 1T olive oil until transparent. Add 1T oil and potatoes,cooking until carmelized - about 40 minutes. Add thyme and season lightly. Cover to keep warm on stovetop.
  3. Meanwhile, saute leeks in oil over high heat until dark and crispy. Drain on a paper towel.
  4. Pre-heat grill. Brush salmon with oil. Season with s&p and squeeze lemon overtop. Hand-crush 1-2 thyme sprigs and sprinkle over top. Grill briefly-do not overcook.
  5. To serve: Place a dollop of lentil ragout on a warm plate an top with a dollop of potato hash. Flatten to small mound and place salmon steak on top. Garnish with thyme sprig and crispy leeks.

Per serving: 798 calories, 43% fat calories, 38g fat, 7g sat fat, 150 mg cholesterol, 57g carbs, 58g protein.