Over the Labour Day long weekend, we were back on Vancouver Island, with our friends, the Widdowsons. Around the same time last year, we had a memorable visit with them to Botanical Beach.

This time, we headed up the West Coast of the Island to Tofino. In an area with an abundance of spectacular natural beauty, the pretty little town of Tofino seems to have access to more than its fair share, situated as it is, next to the Pacific Rim National Park Reserve. The park covers areas of temperate rainforest, snow-capped mountains, and windswept beaches.

Tofino has the air of a sleepy fishing village, but leads a double life as a surfer’s paradise just north of the 49th parallel. In winter, it’s a popular destination for storm watchers who batten down in the comfort of beachfront properties like the Wickanninish Inn to enjoy the spectacular displays along the coast.

It’s taken us long enough to get there, but now that we’ve had a taste of Tofino, you can be sure we”ll be back!

There’s loads of crisp, salty sea asparagus in the Farmer’s market lately, perfect for a late summer salad to remember two beautiful Pacific beach visits by.

A “Taste of Tofino” salad

(With a little help from a warmer part of the Pacific!)

• Sea Asparagus  washed and drained (soak in cold water for a couple of hours if you want to reduce the saltiness)
• Hawaiian poke mix (Hawaiian red alaea sea salt, chilli flakes, ogo seaweed)
• Toasted sesame oil
• A little finely grated ginger
• Finely sliced green onions or shallots
• Diced cucumber
• Your choice of diced raw salmon, tofu, boiled eggs or anything you fancy.
• A dash of lemon juice
• Proportions of all ingredients and salt to taste.

Soak the ogo from the poke mix in cold water for a few minutes. Drain, then toss together all the ingredients.

Hear the roar of the ocean!