SALMON WITH GRILLED VEGETABLES AND GARLIC YOGURT SAUCE
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 lemon, zest and juice
dill sprigs for garnish
GRILLED VEGETABLES:
1 green zucchini, cut into ½-in (1.25 cm) slices
1 bunch asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
GARLIC YOGURT SAUCE:
½ garlic clove, minced
¾ cup (175 ml) full-fat yogurt
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) chopped dill
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium-high heat.
- Dry salmon fillets thoroughly, coat with olive oil and season with salt and pepper. Grill salmon on one side for 3 to 4 minutes, or until it comes away from grill. Flip salmon once and grill on other side for 3 to 4 minutes, or until it comes away from grill. Do not move salmon around while cooking.
- Serve salmon on top of Grilled Vegetables, with a squeeze lemon juice and drizzle of Garlic Yogurt Sauce over top. Garnish with dill. Serve with additional Garlic Yogurt Sauce.
- To make GRILLED VEGETABLES: Preheat barbecue or grill pan to medium-high heat.
- Toss zucchini and asparagus with olive oil and season with salt and pepper. Grill zucchini for about 3 minutes on each side, or until cooked through. Grill asparagus for 3 minutes, then turn over and grill for another 2 to 3 minutes, or until cooked through.
- To make GARLIC YOGURT SAUCE: In a bowl, mix all ingredients together. Can refrigerated for up to 1 week.
Drink Pairings
SALMON AND ASPARAGUS QUICHE
Ingredients
Serves 6 to 8
2 cups (500 ml) whipping cream
4 eggs
2 egg yolks
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) pepper
1 tbsp (15 ml) dill, chopped
1 tbsp (15 ml) chives, chopped
1 tbsp (15 ml) lemon zest
⅓ package phyllo pastry, defrosted
½ cup (125 ml) butter, melted
1 lb (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1-in (2.5 cm) pieces
Instructions
- Preheat oven to 350 F (180 C).
- Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest together. Set aside.
- Line a 9-in (23 cm) fluted quiche pan with phyllo dough. Brushing phyllo with melted butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet.
- Lay salmon and asparagus in quiche pan. Cover with custard, leaving ¼-in (0.5 cm) of space from top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jiggly in middle and crust is golden. Cool for at least 20 minutes before eating.
Drink Pairings
TERIYAKI SALMON RICE BOWL
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
salt and pepper, to taste
1 cup (250 ml) teriyaki sauce, divided
1 cup (250 ml) chopped kale, blanched and kept warm
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
1 cup (250 ml) shiitake mushrooms, stems removed (halved, or sliced if mushrooms large)
4 cups (1 L) cooked brown rice, hot (cooked according to package directions)
½ cup (125 ml) shelled edamame beans, blanched and kept warm
¼ cup (60 ml) green onions, thinly sliced
1 tbsp (15 ml) toasted black sesame seeds
Instructions
- Preheat oven to 325 F (170 C).
- Place salmon portions on a parchmentlined baking sheet. Season with salt and pepper and spread 1 tbsp (15 ml) of teriyaki sauce on each piece. Bake for 10 to 15 minutes, or until desired doneness.
- Toss kale with sesame oil, set aside.
- In a medium frying pan, melt butter over medium heat. Sauté mushrooms with salt and pepper, to taste. Cook until fully cooked through, about 5 minutes. Then add 1 tbsp (15 ml) of teriyaki sauce and mix. Keep warm.
- In each serving bowl, add 1 cup (250 ml) of rice, 1 piece of salmon, then divide kale, mushrooms and edamame beans. Drizzle with remaining teriyaki sauce and garnish with green onions and black sesame seeds.
Drink Pairings
LEMONGRASS BEEF LETTUCE WRAPS
Ingredients
Serves 4 to 6
1 lb (500 g) extra-lean ground beef
2 garlic cloves, chopped
1 shallot, chopped
1 stalk lemongrass, finely chopped
2 limes, juiced
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) sugar
1 small bunch mint, roughly chopped
4 stalks green onions, chopped
½ bunch cilantro, roughly chopped
3 bird’s eye chilies, finely chopped (adjust amount according to taste)
3 heads baby gem lettuce, leaves separated and washed
2 limes, quartered
Instructions
- Heat a large sauté pan over mediumhigh heat. Add beef and spread it evenly over pan, brown it on one side. Stir beef and break it up into small pieces. Add garlic, shallot and lemongrass. Cook until all liquid has evaporated from pan. Drain off excess fat and put the pan back on the heat.
- Add lime juice, fish sauce and sugar, cook for another 2 minutes, then remove from heat. Add mint, green onions, cilantro and chilis. Make sure to wash hands thoroughly after handling chilis. Serve with lettuce leaves to make lettuce wraps. The lime wedges can be squeezed over each beef wrap to taste.
Drink Pairings
GRILLED LAMB CHOPS WITH SALSA VERDE AND CREAMY FETA SAUCE SERVED WITH CHOPPED SALAD
Ingredients
Serves 4
4 tbsp (60 ml) extra-virgin olive oil, divided
2 garlic cloves, roughly chopped
1 sprig rosemary, leaves removed from stem and crushed
12 lamb loin chops
salt and pepper, to taste
8 pieces pita bread
SALSA VERDE:
1 bunch parsley, washed, picked from stems and finely chopped
¾ cup (175 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
salt and pepper, to taste
1 lemon, zest and juice
1 tbsp (15 ml) capers
1 tsp (5 ml) dried oregano
1 small fresh chili, chopped finely (optional, adjust to taste)
CREAMY FETA SAUCE:
½ cup (125 ml) feta cheese, crumbled
½ cup (125 ml) full-fat Greek yogurt
1 garlic clove, finely minced
1 pinch dried oregano, crushed
1 tsp (5 ml) chives, finely chopped
salt and pepper, to taste
CHOPPED SALAD:
1 large tomato, cut into medium sized pieces
½ long English cucumber, cut into medium sized pieces
¼ red onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium heat.
- Mix 2 tbsp (30 ml) olive oil, garlic and rosemary together. Toss with lamb chops and let sit for 10 minutes. While lamb sits, prepare Chopped Salad, recipe follows.
- Season lamb chops with salt and pepper then grill for 5 to 8 minutes on each side. Remove from grill and grill pita bread for 30 seconds to 1 minute on each side, just until light golden brown and soft. Drizzle bread with 2 tbsp (30 ml) olive oil.
- Divide lamb chops on serving plates, drizzle with Salsa Verde on top. Serve with extra Salsa Verde, Creamy Feta Sauce, pita bread and Chopped Salad.
- To make SALSA VERDE: In a mixing bowl, combine all ingredients together. This sauce can be kept up to 1 week refrigerated and tastes better after sitting overnight. Prepare it in advance for a quick and easy meal.
- To make CREAMY FETA SAUCE: In a mixing bowl, combine all ingredients together. This sauce can be kept up to 3 days refrigerated. Prepare it in advance for a quick and easy meal.
- To make CHOPPED SALAD: In a salad bowl, mix all ingredients together, adjust seasoning and serve.
Drink Pairings
HALIBUT EN PAPILLOTE
Ingredients
Serves 4
1 cup (250 ml) ponzu sauce (or 1 cup (250 ml) soy sauce with 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) lime juice)
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
1 green zucchini
1 yellow zucchini
1 large carrot, peeled
1 tsp (5 ml) salt
1 pinch pepper
4 large pieces parchment paper
1½ lb (750 g) halibut fillet, cut into 4 portions (can substitute any white fish)
1 cup (250 ml) shiitake mushrooms, stems removed
red chilies, sliced, for garnish (optional)
2 green onions, sliced thinly
1 small handful cilantro, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a small saucepan, bring ponzu sauce and sugar to a boil. Reduce by half and mix in sesame oil, set aside.
- Using a vegetable spiralizer, spiral zucchini and carrot. If you do not have one, julienne vegetables. Mix vegetables together and season with salt and pepper. Divide vegetables into 4 portions and place each portion on a piece of parchment paper. Top with a piece of halibut, the shiitake mushrooms and 2 tbsp (30 ml) of ponzu sauce.
- Fold each parchment paper in half and seal edges to make a package and place packages on a baking tray. Bake for 15 minutes. Remove packages from oven and open them up. Drizzle with another tsp (5 ml) of sauce and garnish with chilies, green onion and cilantro.
Drink Pairings
KOREAN SHRIMP BARBECUE BOWL
Ingredients
Serves 4
vegetable oil, for frying
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) grated ginger
3 tbsp (45 ml) tamari
3 tbsp (45 ml) gochujang (Korean chili paste)
1½ tbsp (22 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) toasted sesame oil, divided
1 tbsp (15 ml) clover honey
⅔ cups (150 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
¾ cup (175 ml) cold water, plus extra
1½ lbs (750 g) large shrimp, peeled and deveined
1 lb (500 g) shiitake mushrooms, trimmed and thickly sliced
10 oz (310 g) fresh spinach
salt and pepper, to taste
4 cups (1 L) cooked brown jasmine rice
1½ cups (375 ml) fried chow mein noodles
1 large carrot, cut into matchsticks
¾ cup (175 ml) shredded purple cabbage
2 green onions, trimmed and thinly sliced
1 cup (250 ml) mung bean sprouts
1 cup (250 ml) prepared kimchi
4 sunny side up fried eggs (optional)
toasted sesame seeds, for garnish
Instructions
- Heat several inches of oil in a heavy-bottomed, large saucepan to 350 F (180 C) on a deep fat-frying thermometer.
- In a large bowl, mix together garlic, ginger, tamari, gochujang, rice vinegar, 1 tbsp (15 ml) sesame oil and honey. Set aside.
- In a medium bowl, whisk flour, cornstarch and water until combined, a few lumps of flour can remain in batter. Add shrimp and toss to coat. Working in batches, fry shrimp in hot oil until golden and cooked through, about 4 to 6 minutes. Drain on baking tray covered with paper towels. Once all shrimp are cooked, add to bowl with sauce and toss well.
- Warm remaining sesame oil in a large skillet or frying pan over medium heat. Add mushrooms, spinach and a pinch of salt and pepper. Cook until spinach is wilted and mushrooms start to brown, about 8 minutes. Remove from heat and season to taste with additional salt and pepper, if needed.
- To serve, divide warm cooked rice among serving bowls. Top with saucy fried shrimp and cooked spinach and mushrooms. Add chow mein noodles, carrots, cabbage, green onions, bean sprouts and kimichi. Top with a fried egg, if using, garnish with toasted sesame seeds. Drizzle bowls with any remaining spicy shrimp sauce, if desired.
Drink Pairings
HONEY CHIPOTLE CHICKEN BURRITO BOWL
Ingredients
Serves 4
¼ cup (60 ml) olive oil
¼ cup (60 ml) finely chopped, chipotle chilies in adobo sauce
4 tbsp (60 ml) clover honey, divided
2 tbsp (30 ml) Dijon mustard
4 tbsp (60 ml) chopped fresh cilantro leaves, divided
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2 ml) pepper, plus extra for seasoning
1 tsp (5 ml) salt, plus extra for seasoning
1 lb (500 ml) boneless, skinless chicken breasts
½ cup (125 ml) tri-coloured quinoa
1 cup (250 ml) chicken stock
½ tsp (2 ml) finely grated lime zest
¾ cup (175 ml) fresh or frozen corn
1 cup (250 ml) cooked black beans
6 cups (1.5 L) mixed baby spring greens
12 multi-coloured cherry tomatoes, halved
1 avocado, chopped
1 orange pepper, julienned
2 green onions, finely sliced
1 tbsp (15 ml) lime juice
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- In a medium bowl, whisk together olive oil, chipotle chilies, 3 tbsp (45 ml) honey, mustard, 2 tbsp (30 ml) cilantro, shallot, garlic, pepper and salt. Place chicken in a shallow dish or resealable plastic bag and add chipotle mixture. Turn chicken to coat evenly with marinade before placing in refrigerator to marinate for at least 4 hours or overnight.
- In a large saucepan over medium-high heat, combine quinoa and stock, bring to a boil before reducing heat to low, covering and let simmer for 15 minutes or until liquid is absorbed. Remove from heat and stir in lime zest and salt and pepper to taste. Set aside.
- Heat a large cast iron or non-stick skillet over medium-high heat. Remove chicken from marinade and place in hot skillet. Cover and cook, turning once or twice, until each side is a deep golden brown and chicken is cooked through, about 8 to 12 minutes total. Transfer chicken to a cutting board and let rest for 10 minutes before cutting into ½-in (1.25 cm) strips.
- Wipe out skillet and place back over high heat. Add corn and sauté until starting to caramelize, about 4 minutes. Stir in black beans and cook, stirring constantly, until warmed through, about 1 minute. Remove skillet from heat and stir in remaining 2 tbsp (30 ml) cilantro.
- When ready to serve, divide salad greens between serving bowls. Top with chicken, quinoa, black bean mixture, tomatoes, avocado, peppers and green onions. In a small bowl, whisk together remaining 1 tbsp (15 ml) honey, lime juice, olive oil and a pinch of salt and pepper until well combined. Drizzle over top of each bowl just before serving. Serve with lime wedges to add an extra squeeze of lime juice, if desired.
Drink Pairings
SALMON POKE BOWL
Ingredients
Serves 4
3 tbsp (45 ml) low sodium soy sauce
½ tsp (2 ml) finely grated ginger
3 tbsp (45 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) mirin
2 tsp (10 ml) lime juice
1 tsp (5 ml) sriracha or sambal olek
1 tsp (5 ml) toasted sesame oil
2 green onions, white and light green part thinly sliced
2 tsp (10 ml) toasted white and/or black sesame seeds
8 oz (250 g) green tea soba n
1 lb (500 g) raw, sushi grade salmon (sockeye, spring or coho), cut into ¾-in (2 cm) dice
1 cup (250 ml) edamame beans, cooked
sea salt, to taste
1 avocado, peeled and thinly sliced or diced
1 large purple carrot, julienned
1 large yellow beet, finely julienned
4 large radishes, sliced into thin rounds
finely shredded nori seaweed, for garnish
QUICK-PICKLED VEGETABLES:
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) granulated sugar
1 pinch red pepper chili flakes (optional)
2 Persian cucumbers, thinly sliced into rounds
sea salt, to taste
2-in (5 cm) piece daikon radish, cut into quarters and very thinly sliced
Instructions
- In a medium bowl, whisk together soy sauce, ginger, vinegar, mirin, lime juice, sriracha, sesame oil, green onion and sesame seeds. Transfer half the sauce to another medium bowl and set aside.
- Bring a large pot of water to a boil. Cook soba noodles according to package directions, drain and rinse well under cold water until chilled, about 2 minutes. Allow to drain a couple of minutes before placing into one of the bowls containing dressing. Toss to coat noodles in dressing and set aside.
- In remaining bowl containing other half of dressing, add salmon and edamame. Gently toss to coat in dressing. Season to taste with salt.
- Divide noodles among serving bowls. Top with salmon mixture, some avocado, Quick-Pickled Vegetables, carrot, beet and radishes. Garnish salmon with a sprinkling of shredded nori, if desired.
- To make QUICK-PICKLED VEGETABLES: In a medium bowl, whisk together vinegar, sugar and red pepper chili flakes, if using, until sugar has dissolved. Set aside.
- Toss cucumbers and a good pinch of salt in a sieve over a large bowl. Gently massage cucumbers to expel excess liquid. Stir cucumbers and daikon into sugar mixture. Cover and chill until cold, at least 30 minutes. Taste pickled vegetables and season with more salt, if desired. Makes about 1 cup (250 ml).
Drink Pairings
LAVENDER AND ROSEMARY ROAST LAMB
Ingredients
Serves 8
¼ cup (60 ml) olive oil
3 tbsp (45 ml) minced fresh rosemary
1 tbsp (15 ml) dried edible lavender
4 garlic cloves, finely minced
3½ lb (1.75 kg) butterflied, boneless leg of lamb roast
salt and pepper, to taste
Instructions
- Preheat oven to 450 F (230 C).
- In a small bowl, whisk together olive oil, rosemary, lavender and garlic until well combined. Place lamb on a cutting board and season all over with salt and pepper. Rub half the flavoured oil over inside of lamb before rolling up meat and tying with kitchen string to form a neat roast. Set on a rimmed baking sheet and rub remaining flavoured oil all over roast.
- Roast lamb for 15 minutes. Reduce oven temperature to 375 F (190 C) and continue to roast until a meat thermometer inserted in thickest part registers 130 F (54 C), about 1 hour. Lamb will be cooked rare, cook longer if desired. Transfer lamb to a cutting board and let rest for 30 minutes. Slice and serve with roasted root vegetables and an onion gravy.