Chef Lisa began working in the hospitality industry while working her way through university, graduating with a Bachelor in Linguistics. Faced with a choice between Graduate School or indulging her passion for cooking, she chose the latter and has never looked back. Before coming to Victoria six years ago, she honed her culinary skills in a number of Newfoundland seafood restaurants and operated a successful catering business.

The focus at Nautical Nellies is fresh seafood with a particular emphasis on wild west coast salmon, halibut, Dungeness crab, Atlantic lobster, and some of North America's most outstanding shellfish. The influences on the menu are diverse, from Asian to Southwestern. Lisa and her team of culinary assassins are constantly creating new and innovative ways of showcasing the best of what Vancouver Island has to offer.

Lisa Hartery Executive Chef Nautical Nellies Restaurant 1001 Wharf St. & Broughton St. Victoria, BC, Canada, V8W 1T6 nellieskitchen@telus.net www.nauticalnelliesrestaurant.com

For Reservations Call: (250) 380-2260

85ml prepared horseradish 160 ml honey 40 ml soy sauce 1/4 tsp chili powder 1 tbsp grainy mustard 2 pounds salmon fillet, cut into 8oz portions Combine all ingredients except salmon in a bowl and stir to combine. Grill or pan fry salmon on one side. Brush with the glaze and turn over. Brush opposite side and continue cooking until salmon is cooked through. NOTE: this glaze is also exceptional with grilled steak. Serves 4

I would pair the salmon with a Pinot Noir, either Cedar Creek or Winchester. For a white, I would recommend a crisp Sauvignon Blanc from New Zealand, Oyster Bay or Kim Crawford are both good.

Cheers! Lisa Hartery - Executive Chef, Nautical Nellies Restaurant