(Greek Salad, Photo by Karen)
(Teriyaki salmon prior to grilling, photo by Karen)
This morning I had the pleasure of presenting two seasonal dishes for Summer on CBC's Weekend Morning Show with guest host Donna Carreiro. The marinades are versatile and can be used on chicken, tofu, scallops, etc. The Greek salad can be adapted to what is in season or preferences such as adding fresh figs, melon, etc. Just not lettuce.
1. Greek Salad/Turkish Salad
2-3 ripe tomatoes
1 English Cucumber
1-2 red peppers (or green peppers)
½ red onion, thinly sliced
1 cup good feta, rinsed, cubed or crumbled (available at DeLuca's)
Good black olives, to personal taste
3:1 good olive oil to red wine vinegar (For Turkish salad use fresh lemon juice)
1 tsp dried oregano
salt and pepper to taste
Optional: 1 clove minced garlic
Lay out vegetables attractively on a platter or toss all together in a large bowl. Add good feta cheese and drizzle vinaigrette over vegetables or toss together. Can be made in advance and chilled.
Please note: This salad does NOT include lettuce. Traditionally, these salads never do.
2. BBQ Salmon
One simple method of cooking and marinating salmon is with an easy teriyaki marinade.
½ cup good soy sauce
½ cup Mirin (Japanese cooking wine)
¼ tsp ground white pepper
drizzle sesame oil
1 tsp sugar
Salmon filets or steaks
Mix teriyaki sauce together and marinate salmon for a couple of hours. Place on hot grill, turning after two minutes for grill marks and flipping two minutes later, depending on the thickness of the fish.
Cedar Plank Smokey Salmon
1 cedar plank – soaked for a few hours*
1 large wild caught salmon filet*
1 cup Lapsong Suchon tea **– steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper
Mix last 8 ingredients in a bowl. Place salmon fillet on a platter and pour marinade over fish. Wrap and chill in refrigerator for a couple of hours.
Preheat outdoor BBQ to medium-high heat. Place cedar plank on middle of grill and close the cover. Allow to smoke for 3-4 minutes. Turn plank over and place salmon fillet in the middle of plank. Close grill and let cook up to 15-20 minutes or until fillet is done, depending on the thickness of the filet.
Garnish with scallion flowers (Green onions cut and put in cold water to make flower shapes).
* Available at Gimli FishMarket at 596 Dufferin Ave., 1604 St. Mary’s Ave. 625 Pembina Hwy.
** Available at Cornelia Bean