With most of my family living in the Maritimes back east, for the holidays here on the West Coast we generally don't have the traditional roasted turkey dinner. Instead we try dishes that are suitable for smaller gatherings such as barbequed wild BC salmon or fresh BC Dungeness crab. Both of which are naturally Ocean Wise.
Accordingly, I thought I'd share one of my favorite recipes, Cedar Maple Salmon, which I recommend paired with our aromatic White Bear Sauvignon Blanc.
Ingredients:
- 1/2 cup butter
- 1/2 cup Canadian maple syrup
- 1 tbsp chopped fresh dill or cilantro
- 1 tbsp whole grain mustard
- kosher or coarse sea salt & fresh black pepper to taste
- wild salmon filet
- 1 tbsp fresh lemon juice
- lemon wedges and dill/cilantro sprigs for garnish
Method:
Lay salmon filet with skin down on an untreated cedar plank (make sure to pre-soak the plank in water for at least an hour) and place atop grill. Cook over medium heat about 15 minutes. Combine other ingredients and pour sauce over salmon. Turn up heat to medium high with lid closed for approx. another 5 minutes. (Note, the plank will smolder creating smoke - that's what gives it that special flavour - if plank ignites, spray with water). The sauce should carmelize and fish is ready when the flesh is still slightly opaque in the middle. Take off heat and and garnish. The salmon may be served on the plank, but take care to not overcook as it will continue cooking while its on the hot plank.
In the enclosed photo we've served the salmon with roasted potatoes and grilled asparagus with toasted almonds.
Bon appetit!
Coming next week: An Acadian New Years...
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