Chef Amara Goodsell (Culinary Careers 2006) began her post-secondary education at SAIT about 20 years ago. But, upon hearing “really good things about a smaller school” with a “great reputation” and “better opportunities for growth,” she made the switch and never looked back.
Since graduating, Goodsell’s career has been both diverse and progressive, spanning nearly every corner of the industry.
“I gained experience across multiple sectors, including catering, fine dining, institutional kitchens, food distribution and private chef work,” she says. “These roles allowed me to build a strong operational foundation and adapt to a wide range of culinary environments.”
As her career developed, Goodsell’s focus shifted toward leadership, education and mentorship. Today, she is an instructor for Level 2 and 3 Culinary diploma programs at Lethbridge Polytechnic, where she combines real-world industry experience with teaching, curriculum delivery and student coaching. Goodsell also serves as a mentor and coach for polytechnic students competing in Skills Canada.
“The best part of my current role is the opportunity to shape the next generation of culinary professionals,” she says. “I enjoy helping students build strong technical skills while also developing professionalism, confidence and adaptability.”
In her own kitchen, Goodsell isn’t focused on competition or curriculum, but on feeding her family. A favourite at home, and a recipe she has chosen to share with Wider Horizons readers, is her honey soy butter glazed salmon. She says she often skips the red pepper flakes at her daughter’s request (“it’s too spicy, Mom!”) and likes to garnish the dish with black sesame seeds, chives and a coral tuile.
Ingredients
- 340 g skinless salmon fillets
- 1 tbsp. sesame oil
- 2 tbsp. unsalted butter
For the honey soy marinade
- 4 cloves garlic, minced
- 2 tsp. fresh ginger, minced
- ¼ tsp. red pepper flakes (optional)
- ⅓ c. low-sodium soy sauce
- ⅓ c. honey
- 1 tbsp. rice vinegar
- ¼ c. brown sugar
- ¼ tsp. paprika
- Kosher salt and black pepper to taste
Method
- Place the salmon fillets in a resealable plastic bag or shallow dish.
- In a small bowl or measuring cup, whisk together all marinade ingredients until smooth and well combined.
- Pour half the marinade over the salmon, turning to coat evenly. Reserve remaining marinade for the sauce.
- Cover and refrigerate for at least 10 minutes, but no more than 30 minutes.
- Heat the sesame oil and butter together in a medium skillet over medium heat until the butter is melted.
- Remove the salmon from the marinade. Set marinade aside – do not discard. Add the salmon to the pan and cook for two to three minutes on one side.
- Flip the salmon, pour the reserved marinade into the skillet and simmer. Spoon over salmon constantly and cook for an additional two to three minutes, or until just cooked through – when it becomes slightly opaque and begins to flake. Remove from the pan and set aside.
- Simmer the remaining liquid, stirring occasionally, until reduced to a glossy, sauce-like consistency.
- Spoon the glaze over the salmon and serve immediately. Pair with rice and vegetables such as roasted broccoli or sautéed asparagus. Enjoy!
To enjoy the cooking of Chef Goodsell’s students in the fall, make a reservation at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!
