July 19, 2012

Wild Salmon (VCC)

The Wild Salmon at Vancouver Community College is one of two restaurants within the school. Run by students of their Aboriginal Culinary Arts program, they offer not only an opportunity to practice their skills, but a chance to try their dishes at very reasonable prices. The Wild Salmon is not open year long, but during the spring/summer months that features Aboriginal cuisine with a contemporary twist.
The Complimentary bread was served warm and we couldn't stop eating! The fresh bread was had a nice crust, chewy and ohhh so good. Needless to say, we had at least 3 baskets after this one.

The Tuna Tataki ($9) , seared albacore tuna, scallop,sweet soy,ponzu,wasabi mayo, and rice vinegar watermelon was just OK. The tuna was nicely seared but there was nothing about the dish we disliked, or liked. At $9, it's pretty pricey.

The Mushroom Risotto with Braised Pork Cheeks ($8) was flavorful and done quite well. Not superb, but much better than many restaurants I have been to. The pork cheek was tender but a bit dry.

I ordered the Pan Seared Salmon Filet and Leek Ravioli. ($8.50) The salmon was well done but not dry. The portion was also very  generous. The Ravioli was either under the heat lamp too long or undercooked. The filling had plenty of leek and ricotta-I was surprised by how much I enjoyed this. At $8.50 this was a steal!
For dessert, we had the  Warm Lemon Tart with lemon meringue and vanilla ice cream ($4). Nothing spectacular about this. We agreed it tasted like cafeteria food.
As a caffeine junkie, I ordered a Latte. This was one sad latte. Expresso grind, and big bubble foam, I shouldn't have ordered this :( 

Run by training students-please be patient and understanding
Will return
Also recommend visiting their other restaurant JJ's (RSVP's required)

Wild Salmon (VCC) on Urbanspoon

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