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A Taste of Comox Valley Recipes

A Taste of the Comox Valley

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Well-kept secrets that our chefs are offering up for your cooking enjoyment.

These recipes are from a number of the participating advertisers you will find within our dining section so you can even try these out beforehand at the restaurants themselves. The area is well known for its exquisite mix of local and international dining options.

Timber Room at Crown Isle West Coast Spring Salmon

4 x 5oz. Wild Sockeye Salmon filets
Canola Oil
Salt & Pepper (to taste)
1 Bunch Spinach
1 Shallot (sliced thin)
½ Tsp Garlic (minced)
2 cups cooked Orzo Pasta
Red Pepper Rouille
Saffron Shrimp Sauce

• Salmon: Pre-heat frying pan with canola oil. Season salmon pieces with salt and pepper to taste. Sear one-side of the salmon pieces for 60-90 seconds until crisp. Flip and place in 400⁰ pre-heated oven for 2-8 minutes, depending on desired doneness.
• Sautéed Spinach: Pre-heat frying pan with canola oil.  Sauté garlic and shallots until just starting to brown, then add spinach and continue to sauté. Add salt and pepper to taste.
• Plating: Place orzo pasta on one-half of plate, sautéed spinach on one-quarter of plate, and your favourite steamed in-season vegetables on the other one-quarter of the plate. Place salmon filet on top, pour saffron shrimp sauce over, and drizzle with red pepper rouille.

Atlas Café Blueberry Bison Bourguignon


2tbsp Butter
½ lb Bacon
2 lbs Bison Stewing meat
1 white Onion medium dice
1 large Carrot medium dice
1 stock Celery
3 cloves garlic
2 Cup Beef stock
1cup Blueberry wine
1 Bay leave
1cup roasted Pearl Onions
1 cup Blueberries
Salt and pepper to season


• Preheat an oven to 300F.

• In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Add the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate. Add seasoned bison to the bacon fat and cook over high heat, turning often, until the beef is browned. Transfer the beef to a plate. Add vegetables to the fat and sauté them over medium-high heat, stirring often, for about 8-10 minutes.

• Drain the fat and return the beef and bacon to the Dutch oven, and stir a few times to combine the ingredients. Add liquids and blueberries. Cover with a lid and cook in the preheated oven for 3 hours, until the bison is very tender.

• In a large skillet over medium-high heat, sauté the pearl onions until golden brownand combined together. Remove from the heat and serve hot. 

Bisque West Coast Restaurant Salish Sea Paella

Bisque Paella RecipeIngredients

Sausage & Chicken

2 Tannadice Farms Chorizo sausage
4 drum sticks
4 chicken thighs (season with salt and pepper, cook at 350º for 20 minutes)


1 cup long grain rice
1/2 tsp Spanish saffron
1 1/4 cup water
Mix in pot with tight lid. bring to boil, turn off heat and let sit for 20 minutes with lid on.

Paella Directions

Sautée in large pan with lid off (until mussels start to open):
1/4 cup virgin olive oil
12 salt spring mussels
12 pink swimming scallops
12 Qualicum Bay scallops
8 local prawns
1/2 med onion chopped
1 med red pepper chopped
2 chopped garlic cloves
fresh tarragon and oregano
1tsp salt and pepper

Place rice in a large pan with above ingredients, adding 1/2 cup frozen peas and fish fillets (sockeye salmon, snapper, halibut or cod) cut in 1 inch slices.
Add 1/4 cup chicken stock or white wine.
Bake @350º for 15 minutes.
Serves 4

Westerly Family Restaurant Poached Haddock in Parsley Cream Sauce


16 oz. of fresh haddock ready smoked.
1 ½ pounds russet potato
8oz of unsalted butter
1l heavy cream
4oz of fresh Italian parsley
3 oz. plain flour
2cloves Peeled garlic
1 pound finely shredded cabbage
Salt and pepper to taste

• If it hasn’t already been done, gently smoke the fresh haddock over cherry wood for about an hour so that it firms up and takes on some of the smoky flavors. Set to one side.
• Boil or steam the potatoes until they are soft for “mashing” and add 3oz of the butter, ¼ of the cream and blend together for a soft mash. Add the sliced cabbage and continue to blend adding salt and pepper to taste.
• While the potatoes are boiling over a low heat mix the flour and 3 oz. of butter together in a sauce pan. Once the butter and flour have formed a dough like mixture (a Roux) slowly add cream and mix. Continue until all the cream is used up and increase the heat to medium and continue staring. Remove the sauce pan from the heat as it starts to thicken and melt in butter and chopped parsley. Season with salt and pepper.
• Pour over haddock and place in an oven at 350®for 15 minutes. When the colcannon (cabbage mash) is finished, place a portion in the center of the plate. Remove haddock from oven and place a piece over the colcannon and add extra cream sauce over. Garnish with lemon and parsley leaves and serve. For a more colorful finish try swapping out the cabbage for flowering kale or adding a poached egg on top for a creamy classic French finish.

Coconut Citrus Butter Mussels

Prime Chophouse Coconut MusselsBroth
1 Stalk Lemongrass
¼c White Wine
1 Can Coconut Milk
¼c Water or Fish Stock
Salt to taste

Garnish & Protein
1tbsp Butter
3 Leaves Sui Choy, julienne
1 Baby Bok Choy, julienne
1 Clove Garlic, minced
½ Red Onion, julienne
3 sprigs Cilantro, final garnish
1LB Fresh Salt Spring Mussels
1 Red Pepper, julienne

• In medium saucepot simmer all ingredients for broth for 1 hour, strain and set aside.
• In medium paderno pan, sauté garlic and red onion in butter, add both choys and peppers and mussels then add broth.
• Cover and simmer until mussels shells are open.
• Remove mussels, reduce broth by ¼.
• Place mussels in large pasta bowl, pour broth on top and garnish with cilantro.
• Bon Appetit!

Sablefish & Dungeness Crab Cakes

Locals Crab Cakes RecipeIngredients (Yield: 5 Portions)

For Cakes:
550g Dungeness crab meat
500g Minced Sablefish fillet
75 ml Chopped scallions
75 ml Diced sweet red pepper
30 ml Mayonnaise
1 Egg

For Breading:
5 ml Black peppercorns
5 ml Red chili pepper flakes
30 ml Lemon zest
5 ml Sea salt
250 ml Flour all-purpose
50 ml Cornmeal
2 Eggs
10ml Lemon juice
5 ml Worcestershire sauce
500 ml Finely chopped blanched almonds

For Cooking:
30 ml Olive oil, 45 ml Butter   

In a large mixing bowl, combine crab meat, sablefish, scallions, red peppers, mayonnaise and one egg. Form into 6 cm X 2 cm thick patties and refrigerate for at least 1 hour.
In spice grinder or clean coffee mill, grind black pepper, chili pepper flakes, lemon zest and sea salt. Blend spice mix with flour and cornmeal in a medium size bowl and set aside.
In a separate bowl, whisk 2 eggs, lemon juice and worcertershire sauce. Set up breading station: 3 bowls left to right, first flour, then egg mixture and then breading crumbs. Dip patties in flour, shake off excess; then dip in egg mixture; finally coat in almond crumbs.
In non stick skillet over meduim heat, melt butter and oil. Grill the patties until golden brown on both sides about 2 to 3 minutes, turning once.
Suggested sauces: Lemon Chive Aïoli - Raspberry Chili Jelly
Chef Ronald St-Pierre  Bon Appetit!!!




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