Chef Brad Linton
Brad Linton wanted to be a chef his whole life. “I asked for an Easy-Bake Oven when I was just a little kid,” says Linton. “By the time I was 10 or 11, I’d come home after school and prepare our family dinners.” That love of cooking has held true since then. Brad took as many cooking classes as possible in high school, followed by studies at BCIT in Vancouver and a three-year apprenticeship.
Brad enjoys what he calls “Canadian-style” cooking. “We are one of the most universal countries; we cover all sorts of cuisines due to our Canadian mosaic of different cultures.” To him, this particular style of cooking uses Okanagan produce, Alberta beef, Pacific Northwest salmon, and the list goes on; he suggests using any style of cooking that accentuates the flavour of the actual ingredient.
His recipe for Salmon with Apple Compote highlights that approach. The compote combines sun-dried cranberries or cherries with apples; especially his favourite, B.C. Brand Granny Smith. “I like its tart/sour flavour,” Brad says. He also appreciates that this apple holds its texture during cooking, and “doesn’t turn into applesauce.”
“I like its (B.C. Brand Granny Smith) tart/sour flavour … this apple holds its texture during cooking, and doesn’t turn into applesauce.”
Brad suggests using a apple juice/water mixture if you have to hold apples slices while concocting a dish.
“You can do almost anything you want with apples, from side dishes to strudel,” he says. Brad also suggests fresh B.C. Brand fruit for dessert dishes: peaches and apricots for pies and strudels; and cherries for festive, fresh cherries jubilee.
“Fresh is always best,” he emphasizes. “That’s my motto. Keep it fresh. Keep it cold. Don’t process until it’s time to use it. And don’t let foods sit.”
Speaking of fresh, Brad likes to take fresh herbs at their peak of summer goodness; wrap in a paper towel; and store in resealable plastic bags in the fridge. For a taste of summer during winter, he suggests making a paste of fresh herbs like tarragon or basil, mixed with oil. Freeze in ice cube trays. “When you need just a touch of flavour to punch up the blandness of a dish, shave a corner from a cube… you can’t beat the flavour of fresh.”
“When working with food, I sometimes forget to eat,” he laughs. “But some of my personal choices include steaks and roasts… and good old apple pie!”
Recipe
Salmon Fillets with Apple Compote
2 salmon fillets
¼ cup sliced onions
2 Tbsp. butter
2 B.C. Brand Granny Smith apples; cored, peeled, and chopped
½ cup sun-dried cranberries or cherries
2 Tbsp. white wine vinegar
½ tsp. cinnamon
1 tsp. salt
2 Tbsp. honey (less if not using a tart apple)
Season and cook the salmon to your liking. Brad prefers to barbecue or steam.
Sauté onions in butter; add apples and cranberries. Cook until tender.
Add remainder of ingredients. Simmer for 10 minutes. Serve over the salmon fillets.
“The sun-dried fruit and honey offset the tartness of the apple,” says Brad. He also recommends serving this compote with pork or chicken.
