Individual Sable Fish Salads Recipe

Healthy starters from the Fairmont Chateau Lake Louise.


Sable Fish
14 oz. sable fish
1-1/2 oz. molasses
1-1/2 oz. low sodium soy sauce
Fresh lemon juice
1/4 cup water

Edamame Bean Purée
2 lb. edamame beans, frozen, shelled
11 oz. chickpeas, boiled
11 oz. tahini
1-1/2 tbsp miso paste
2 tbsp rice wine vinegar
4 oz. onions, boiled, drained
1 clove garlic, crushed or chopped
4 tsp lemon juice, fresh
4 tsp linoleic sunflower oil
2 tbsp flax seed oil
1/2 cup sunflower seeds, chopped
White pepper
2 tbsp fresh dill, chopped

14 oz. baked and chilled sable fish
2 tbsp chives, clipped
2 large radishes, sliced
4 tbsp soy nuts

10 crisp salmon skin straws
Whole edamame beans, shelled
Lemon wedges
Radish sprouts
Edible flower petals


Sable Fish

Step 1: Marinate de-boned, skin-on sable fish loin for 2 hours.

Step 2: Bake on high heat in the oven until cooked. Chill.

Edamame Bean Purée

Step 1: Purée all ingredients in a food processor and gradually add the two oils. Mix in chopped sunflower seeds and dill.


Step 1: Flake sable fish and gently mix with the rest of ingredients.


Step 1: In 10 medium sized glasses, spoon some bean purée in the bottoms, place the fish salad on top, and garnish with lemon sections. Place one salmon skin straw inside each glass. Make a garnish bouquet with sprouts, microgreens and petals and place on top of salmon skin. Add 3-4 edamame beans to each glass.

See more recipes from Fairmont Chateau Lake Louise.