Plank-Grilled Salmon with Strawberry & Green Olive Tapenade
Ingredients
Serves 4
1 cedar plank, for grilling (about 17 in/43 cm)
¾ cup (175 ml) diced fresh strawberries
⅓ cup (75 ml) chopped pitted green olives
¼ cup (60 ml) thinly sliced green onions
¼ cup (60 ml) chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) low-sodium soy sauce
1 tbsp (15 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) skin-on salmon fillets
1 tbsp (15 ml) grapeseed oil
Instructions
- 1 to 2 hours before cooking, submerge cedar plank in water. When ready to cook, preheat grill to medium.
- To make tapenade, in a medium bowl, mix together strawberries, olives, green onions, parsley, chives, vinegar, soy sauce and olive oil. Season to taste with salt and pepper and set aside.
- Place cedar plank on grill. Coat salmon in grapeseed oil and season with salt and pepper. Place salmon skin-side down in a single layer on cedar plank. Cover and grill until salmon is uniformly pink in centre, about 12 to 15 minutes depending on thickness of salmon.
- Transfer plank to a heatproof serving platter and spoon tapenade over salmon. Serve immediately.
Drink Pairings
Grilled Scallops with Lemon Salsa Verde
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
1 small garlic clove, finely minced or grated
3 tbsp (45 ml) extra-virgin olive oil, divided
½ lemon, rind removed, pulp cut into segments
3 capers, finely chopped
1 small anchovy fillet, mashed
1 tsp (5 ml) finely chopped shallot
1 pinch freshly ground black pepper
12 medium scallops
kosher salt, to taste
Instructions
- To make lemon salsa verde, in a bowl, mix together parsley, garlic, 2 tbsp (30 ml) oil, lemon segments, capers, anchovy, shallot and pepper, and set aside.
- Preheat barbecue to high. Toss scallops in salt and remaining 1 tbsp (15 ml) oil. Grill for about 1 to 2 minutes per side, or until cooked all the way through.
- Serve in a bowl or scallop shells, topped with lemon salsa verde.
Drink Pairings
Tuna Nduja
Ingredients
Serves 1⅔ cups (400 ml)
6 oz (170 g) fresh ahi tuna, roughly chopped
½ cup (125 ml) whipping cream
½ cup (125 ml) unsalted butter, softened
1 tbsp (15 ml) Calabrian Bomba chili paste, or 1 serrano chili, finely chopped, or to taste
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) black pepper
2 tsp (10 ml) smoked Spanish paprika
1 tbsp + 1 tsp (20 ml) red wine vinegar
Instructions
- Combine all ingredients in a small food processor or blender, and blend until smooth. Taste and adjust seasoning if needed. Transfer to a serving dish and refrigerate until firm, about 1 hour. Serve with bread or crackers. Best enjoyed within 1 day.
Drink Pairings
Prawn Escabeche
Ingredients
Serves 4 to 6
¾ cup (175 ml) extra-virgin olive oil
2 whole garlic cloves
1 small carrot, peeled, sliced
1 small shallot, thinly sliced
2 sprigs thyme
1 bay leaf
6 whole black peppercorns
½ tsp (2.5 ml) kosher salt, plus extra for boiling
½ cup (125 ml) white wine vinegar
1 lb (454 g) raw medium-sized prawns, peeled and deveined
Instructions
- In a small saucepan, combine oil, garlic, carrot, shallot, thyme, bay leaf, peppercorns and salt. Warm over medium-low heat until shallots are soft, about 5 minutes. Remove from heat and add vinegar. Let mixture cool to room temperature.
- Prepare an ice bath. Blanch prawns in a pot of salted boiling water for 2 to 3 minutes, or until fully cooked through and opaque. Remove prawns and shock in ice bath, then remove and drain on a paper towel.
- Place prawns in a non-reactive container and pour oil mixture over. Cover and marinate in refrigerator overnight. To serve, remove thyme, bay leaf and peppercorns from marinade and transfer prawns to a bowl. Top with marinating oil, garlic, carrot and shallot and serve with bread. Will keep for up to 3 days in refrigerator in a sealed container.
Drink Pairings
Gin-Cured Salmon
Ingredients
Serves 4 to 6
1 cup (250 ml) kosher salt
1 cup (250 ml) sugar
¼ cup (60 ml) crushed black peppercorns
6 dried juniper berries, crushed
1 lemon, zest only
1 lb (454 g) sashimi-grade sockeye salmon, thicker belly portion, skin on, scales off, bones removed
3 tbsp (45 ml) gin
6 sprigs fresh dill, chopped, to serve
Instructions
- To make curing mix, in a medium bowl, combine salt, sugar, peppercorns, juniper berries and lemon zest. Spread half of curing mix in centre of a plastic wrap-lined baking sheet; curing mix should be about the same size as fish.
- Rub fish with gin. Place fish, skin-side down, on curing mix and cover with remaining curing mix. Bring edges of plastic wrap up and over salmon and wrap tightly. Place another baking sheet on top of salmon and weigh it down with several large cans or a heavy saucepan. Refrigerate for 24 hours, flipping fish halfway through.
- Remove salmon from plastic wrap and rinse off all curing mix. Fish should have a firm texture and a darker colour throughout. Pat dry well with paper towel. Slice flesh from skin, to serve, and top with dill. Any extra salmon can be wrapped tightly and kept in refrigerator for up to 3 days, or frozen for up to 1 month.
Drink Pairings
Harissa-Crusted Halibut
Ingredients
Serves 4 to 6
1 jalapeño pepper
3 red bell peppers
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) ground cumin
¼ cup (60 ml) olive oil
2 large garlic cloves, crushed
2 tbsp (30 ml) tomato paste
1 scant tbsp (about 15 ml) finely chopped preserved lemon peel (flesh removed and discarded)
¼ tsp (1 ml) balsamic or sherry vinegar, or to taste
salt and pepper, to taste
2 lb (907 g) fillet skinless halibut, about 1½-in (4 cm) thick
lemon wedges and harissa, to serve
Instructions
- To make harissa, preheat grill or broiler to high. Grill jalapeño and red peppers, turning, until charred and blackened, about 5 to 7 minutes for jalapeño and 10 to 15 minutes for bell peppers. Transfer all peppers to a bowl, cover with a plate, and let cool for 15 minutes. Peel and remove seeds from red peppers, reserving flesh. Remove seeds from jalapeño, if desired.
- In a medium skillet, dry toast coriander and cumin over medium heat, tossing, until fragrant, about 3 minutes. Add olive oil, garlic, tomato paste, preserved lemon peel, red peppers and jalapeño. Stir well to coat in oil, then reduce heat to low and simmer for 10 minutes, crushing peppers and garlic into oil. Remove from heat, let cool slightly, then transfer to a blender and blend until smooth. Stir in vinegar to taste. Transfer harissa to a bowl, season with salt and pepper to taste, and set aside ⅓ cup (75 ml) for serving.
- Pat halibut dry and season generously with salt and pepper. Coat fish on both sides with remaining harissa and transfer to a baking dish. Cover and refrigerate for 2 hours.
- Place oven rack in middle of oven and preheat to 350 F (180 C). Transfer halibut to a foil-lined baking sheet and place on middle rack. Cook for 17 to 20 minutes, then test for doneness: fish should be just starting to flake. Leave fish in oven on middle rack and turn broiler to high. Broil for 7 to 9 minutes, or until harissa begins to bubble and fish is perfectly flaky. Serve immediately with reserved harissa and lemon wedges on the side.
Drink Pairings
Spaghetti with Prawns & Basil Pesto
Ingredients
Serves 4
1 cup (250 ml) tightly packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) toasted pine nuts, plus extra for garnish
1 garlic clove
½ lemon, zest and juice
3 tbsp (45 ml) grated Parmesan, plus extra for garnish
3 tbsp (45 ml) + 2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) kosher salt, plus extra for boiling pasta
pepper, to taste
14 oz (400 g) spaghetti
1 lb (454 g) prawns, peeled and deveined
Instructions
- In a small food processor, combine basil, pine nuts, garlic, lemon zest and juice, and Parmesan. Pulse until chopped. While food processor is running, slowly drizzle in 3 tbsp (45 ml) olive oil until it forms a rough paste. Season with salt and pepper and set aside.
- Cook spaghetti according to package directions, in salted water. Reserve ⅓ cup (75 ml) pasta cooking water.
- Meanwhile, in a large frying pan over medium heat, sauté prawns in remaining 2 tbsp (30 ml) olive oil for 1 to 2 minutes per side, or until pink and opaque.
- Drain spaghetti and add it to pan with prawns, along with pesto and reserved pasta water. Toss to coat and check seasoning, adjusting if necessary. Serve immediately, garnishing with basil, pine nuts and Parmesan.
Drink Pairings
Blackened Salmon Burgers
One of the main charms of cooking over an open flame is the infusion of smoke and char, which adds another flavour dimension to this blackened salmon burger. When pairing beer, a good strategy is to lean into these flavours by serving up a dark beer featuring roasted and toasted malts. Porters and stouts come to mind, as does Hoyne Brewing Co.’s enigmatic Dark Matter, which is neither of the above yet brings fantastic toasty notes alongside a lip-smacking hop profile.Ingredients
Serves 6
Pickled Red Onions:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) kosher salt
1 small red onion, sliced into ⅛-in (0.25 cm) rings
Herbed Cheese Spread:
8 oz (250 g) cream cheese, room temperature
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped fresh dill
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) finely chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) finely chopped fresh basil leaves
kosher salt and freshly ground black pepper, to taste
Salmon Burgers:
3 tbsp (45 ml) dark brown sugar
1½ tbsp (22 ml) sweet paprika
¾ tsp (4 ml) cayenne pepper
¾ tsp (4 ml) garlic powder
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried oregano
kosher salt and freshly ground black papper, to taste
1½ lbs (750 g) wild salmon, skin removed, cut into large chunks
½ cup + 2 tbsp (155 ml) panko bread crumbs
1½ tbsp (22 ml) grapeseed oil, plus extra for cooking
6 brioche burger buns, toasted
2 avocados, peeled and sliced, for garnish
1½ cups (375 ml) microgreens, for garnish
Instructions
- To make Pickled Red Onions, in a small saucepan, combine vinegar, granulated sugar and salt. Bring to a simmer over medium heat and stir in onion rings. Return to a simmer and cook for 30 seconds. Transfer to a bowl and let cool to room temperature. Rings will turn translucent and shiny as they cool. Cover and store in an airtight container in refrigerator for up to 3 weeks.
- Meanwhile, to make Herbed Cheese Spread, in a medium bowl, stir together cream cheese, lemon juice, dill, chives, parsley, basil and salt and pepper to taste. Set aside. This can be made up to 2 days in advance and stored in an airtight container in refrigerator. Bring to room temperature before using.
- To make Salmon Burgers, start by making seasoning mix. In a small bowl, mix together brown sugar, paprika, cayenne, garlic powder, thyme, oregano and a good pinch of both salt and black pepper. Set aside.
- In bowl of a food processor fitted with steel S-blade attachment, pulse salmon until finely chopped. Alternatively, chop salmon very finely with a knife. Transfer to a large bowl and mix in panko crumbs and oil until just combined. Divide mixture into 6 equal portions and shape into burgers about 5-in (12 cm) in diameter. Season burgers generously all over on both sides with seasoning mix and set aside.
- Add a couple tablespoons of grapeseed oil to a large cast iron skillet or frying pan and warm over medium heat. Working in batches, cook burgers, flipping once, until lightly browned and cooked through, about 3 to 5 minutes per side. Be careful when flipping burgers as they are delicate.
- To assemble, spread bottom half of toasted bun with Herbed Cheese Spread. Top with a burger, Pickled Red Onions, avocado slices and microgreens. Top with other half of bun and serve immediately.
Drink Pairings
Salmon Poached in Horseradish Milk
Ingredients
Serves 4
1 cup (250 ml) + 1 tbsp (15 ml) whole milk, divided
1 tbsp (15 ml) prepared creamed horseradish
kosher salt, to taste
1½ lbs (680 g) salmon fillets, cut into 4 equal pieces
1 tbsp (15 ml) cornstarch
1 green onion, trimmed and thinly sliced
½ tsp (2.5 ml) toasted sesame seeds
cooked spring vegetables or green salad, to serve
Instructions
- In a large frying pan, whisk together 1 cup (250 ml) milk and horseradish. Set pan over medium-low heat and bring mixture just to a simmer, stirring occasionally. Don’t worry if milk mixture splits. Season with a good pinch of salt.
- Add salmon to frying pan in a single layer, skin side down, and simmer very gently, turning once and stirring liquid often with a wooden spoon, until salmon is cooked through, about 6 to 10 minutes total. Remove salmon to a serving platter and set aside. Keep milk mixture in frying pan on heat.
- In a small bowl, whisk together cornstarch and remaining 1 tbsp (15 ml) milk. Add to warm milk mixture in frying pan and, whisking constantly, increase heat to medium-high and cook until sauce has thickened, about 2 minutes. Remove frying pan from heat and season sauce with additional salt to taste. Spoon over salmon and garnish with green onion and sesame seeds. Serve alongside your favourite spring vegetables or a green salad.
Drink Pairings
Miso Butter Halibut served with Bok Choy and Peas
Ingredients
Serves 4
3 tbsp (45 ml) shiro (white) miso
¼ cup (60 ml) mirin
2 tbsp (30 ml) low sodium soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) unseasoned rice vinegar
2 tbsp (30 ml) finely grated fresh ginger, divided
4 x 6 oz (170 g) halibut fillets, about 1-in (2.5 cm) thick, skin removed
1 tbsp (15 ml) + ½ cup (125 ml) chilled unsalted butter, divided
1 medium shallot, minced
½ cup (125 ml) + 1 tbsp (15 ml) sake, divided
1 tsp (5 ml) lime juice
kosher salt, to taste
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 heads baby bok choy, halved (or quartered if large)
1 cup (250 ml) snap peas
1 green onion, trimmed and thinly sliced, for garnish
½ cup (125 ml) pea shoots, for garnish
¼ cup (60 ml) roughly chopped blanched almonds, for garnish
Instructions
- In a small saucepan, whisk together miso, mirin, soy sauce, sesame oil, rice vinegar and 1 tbsp (15 ml) ginger. Set saucepan over medium-low heat and bring just to a simmer, whisking constantly, about 4 minutes. Take care not to let mixture boil. Remove saucepan from heat, set aside and allow to cool to room temperature.
- Arrange halibut fillets, skinned side down, on a plate in a single layer. Brush all over with miso mixture and allow to marinate in refrigerator for 30 minutes.
- Meanwhile, make Sake Butter Sauce. Heat 1 tbsp (15 ml) butter in a small saucepan over medium heat. Add remaining 1 tbsp (15 ml) ginger and shallot and cook for 2 to 3 minutes, stirring frequently. Add ½ cup (125 ml) sake, bring to a boil, and allow to reduce by half, about 3 minutes. Whisking constantly, begin to add in remaining ½ cup (125 ml) butter, about 1 tbsp (15 ml) at a time, allowing butter to melt before adding more. Once thickened and creamy, remove from heat. Whisk in remaining 1 tbsp (15 ml) sake, lime juice and a pinch of salt. Taste and season with more salt as desired. Set saucepan aside at room temperature until ready to use.
- Preheat broiler with an oven rack positioned about 4- to 6-in (10 to 15 cm) away from heat source.
- Line a baking sheet with foil and place halibut, skinned side down, on sheet. Broil until exterior is caramelized and centre is slightly opaque, about 7 to 10 minutes.
- Meanwhile, in a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add bok choy and cook, turning once, until lightly browned and warm, about 30 seconds to 1 minute per side. Set bok choy on a plate, return frying pan to heat and add snap peas. Season with a pinch of salt and sauté until warmed through but maintain some crunch, about 2 minutes. Transfer peas to plate with bok choy.
- To serve, warm sake butter over medium heat, whisking constantly, until fluid. Ladle sake butter onto warm plates. Add bok choy, peas and halibut and top with green onion, pea shoots and almonds. Serve immediately.