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Saturday, June 18, 2011

This morning on CBC's Weekend Morning Show - easy BBQ Salmon

This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with Kerän Sanders. This will make a wonderful Father's Day BBQ meal. Don't over cook it!

There is beautiful wild caught Sockeye Salmon now available at Gimli Fish at three locations in Winnipeg.

Maple Mustard Marinade for Salmon

1/2 cup maple syrup
1/4 cup Dijon Mustard
1/4 cup olive oil
1 tbs chopped tarragon
salt and pepper,to taste

Mix ingredients and spread over salmon fillet. Cover and chill for a few hours. Grill over high heat for 8 to 15 minutes, or until opaque, depending on the thickness of the fillet.

Morel Mushroom Sauce

1-2 tbs melted butter
drizzle olive oil
2 cups fresh morels, whole or sliced
2-3 shallots, minced
drizzle olive oil
a few drops truffle oil (optional)
1/4 cup cream
1/4 cup white wine
salt and pepper to taste

Sauté shallots in a pan on medium high heat with the olive oil and cook through until translucent. Add the morels and stir until cooked through. Deglaze the pan with a bit of the white wine. Add the cream and cook until reduces. Add the remaining white wine and reduce. Add salt and pepper to taste.

Cedar Plank Smokey Salmon - another option

1 cedar plank – soaked for a few hours* (one cooking method, optional)
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 fillet.

Garnish with scallion flowers (Green onions cut and put in cold water to make flower shapes).

Enjoy and try with a Morel Mushroom Sauce!

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