Mixed greens (3 cups)
Cucumber, diced (10 pieces)
Strawberry, sliced (10 pieces)
Red onion, sliced (2 tbsp)
Sunflower seeds (2 tbsp)
Cooked quinoa (2 tbsp)
Fresh parsley (1 tbsp)
Wild sockeye salmon (4 – 2.5oz portions)
Lemon Juice (1 tbsp)
Olive oil (1 tbsp)
Ground black pepper (1/2 tbsp)
Salt (1/2 tbsp)
Red onion, chopped (1/4 cup)
Garlic cloves, chopped (1/4 cup)
Liquid honey (1/4 cup)
Dijon mustard (1/4 cup)
Fresh parsley, chopped (1/4 cup)
Balsamic vinegar (1 cup)
Red wine vinegar (2 cups)
Water (1/2 cup)
Salt (2 tbsp)
Black pepper (2 tbsp)
Canola Oil (1-1/2 litres)
- Preheat oven to 400° F.
- Toss salmon in lemon juice, olive oil, black pepper and salt.
- Lightly roast salmon until just cooked through, around 7 minutes, set aside to cool.
- In a blender, or using a hand blender, make vinaigrette by pureeing red onions, garlic, honey, mustard, parsley, vinegars, and water until well combined.
- With the motor running, slowly add canola oil in a steady stream until the dressing has thickened, season to taste with salt and freshly ground black pepper. Set aside.
- Toss salad ingredients and salmon with 3 oz of vinaigrette per portion.
About Burgoo Bistro:
Burgoo came to life because we believe everyone needs a little comfort and a place to enjoy some great comfort food. No matter what the season is, a tiny bit of comfort can go a long way to making someone’s day more satisfying.
We felt that creating an old-world, countryside ambience in our locations—through earth tones, natural finishes and materials—would harken back to a simpler time. We hope we’ve achieved that in some small way and trust that all those who come here experience Burgoo’s essence.
Our original bistro opened in December 2001 in Point Grey in Vancouver’s West Side. Through the heartwarming support of our local guests, we quickly experienced what neighbourhood and community mean to our bistro concept and our personal well being. Since our modest beginnings, we continue to select vital urban neighbourhoods in which to situate our bistros. To this day, we feel it’s important to participate in the communities where we live and work.
And just in case you’re curious, we discovered the word “burgoo” in a book called Stews, Bogs and Burgoos, which we checked out from Vancouver’s Downtown Public Library. That term sounded so much better than “StewArts,” which was the initial working name of the concept, that we called our new restaurant “Burgoo.”
3 Lonsdale Avenue, North Vancouver
1100 Burrard Street, Vancouver
2272 W. 4th Avenue, Vancouver
3096 Main Street, Vancouver
4434 W. 10th Avenue, Vancouver