BC Living
Recipe: How to Make Pie Crust from Scratch
Valentine’s Day Drink Recipe: Hy’s Love Is Love Cocktail
Recipe: Pork Belly and Asparagus
Nature’s Pharmacy: 8 Herbal Boutiques in BC
How Barre Enhances Your Flexibility
Top Tips for Workout Recovery
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: Hideaway at a Mystical Earth House in Kootenay
9 BC Wellness Hotels to Relax and Recharge in This Year
Local Getaway: Enjoy Waterfront Views at a Ucluelet Beach House
B.C. Adventures: Things to Do in February
5 Beautiful and Educational Nature and Wildlife Tours in BC
7 Beauty and Wellness Influencers to Follow in BC
11 Gifts for Galentine’s Day from B.C. Companies
14 Cute Valentine’s Day Gifts to Give in 2025
8 Gifts to Give for Lunar New Year 2025
Vancouver Chef Nathan Wong uses tea to inspire this Chinese New Year menu, serving up salmon with a green tea spice rub
Infuse your salmon with the fragrant taste of Chinese green tea
Chef Wong has fused the goodness of tea and the nutrition of fresh ingredients to create three distinct dishes featuring Canadian company Four O’Clock teas.
This salmon entree has a flavourful green tea spice rub.
Ingredients
Instructions
Appetizer: Lime Ginger Mint Herbal Tea Poached Chicken Salad with Wild Berry Herbal Tea Infused Vinaigrette
Dessert: Lychee Ginger Tea Poached Asian Winter Pears with Chocolate Spice-infused cream
Nathan Fong has been an award-winning food stylist for print and film advertising for the past 24 years and is an internationally published food and travel journalist. He currently is celebrating his 21st year on Global BCTV News with his Saturday Chefs and Fong on Food segments. He has been a regular contributor to CBC Radio One as well as a food columnist for The Vancouver Sun and contributor to Taste Magazine and EAT Magazine. In addition he has worked for Enroute, Bon Appetit, Fine Cooking, Cooking Light, Men’s Health UK, and NUVO. His other television segments have included working with NBC’s The Today Show during the 2010 Winter Olympics, BBC and Sky Television, The Discovery Channel, both from England as well as the Food Network, USA and Canada, and New Zealand and Japan TV. He received the silver medal for the 2009 Food Network Challenge in the Superstar Foodstylist Competition. In 2002 he was selected as one of the “Top 10 Food Trend-setters of the Future in Canada” by the Globe and Mail and was the recipient of the inaugural IACP/Julia Child Award of Excellence for food styling in 1998. In 2006 he was nominated for the national Gemini Awards (Humanitarian) for his dedicated work with the Dr. Peter Centre, the Vancouver hospice for people living with HIV and AIDS.