West Coast chef keeps grilled seafood simple to let true flavour come out
Monday, June 14th, 2010 at
9:50 pm
When David Bowes cooks a freshly caught wild salmon on the grill at his restaurant on the British Columbia coast he doesn’t embellish it with marinades or sauces.
And in fact, with a few exceptions, none of the shellfish he prepares gets much added to it and this the chef’s reason.
“I let these seafoods speak for themselves,” says the 54-year-old owner of The Laughing Oyster Restaurant in Lund, B.C., located on Okeover Inlet north of Powell River on the Sunshine Coast. “I find some of the less complex recipes are the very best.”
Wild salmon season is now in full swing and Bowes says there is no better species than a sockeye to cook on the grill.
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