A simple glaze of either honey and orange or blueberry and maple accents this cedar plank-baked salmon.
Salmon Filet 1 lb (500 g) wild salmon fillet 1 Tbsp (15 mL) finely chopped cilantro 1 Tbsp (15 mL) finely chopped thyme Juice of 1 organic lemon 1 Tbsp (15 mL) extra-virgin olive oil Sea salt and pepper to taste
To prepare cedar plank, visit your local hardware store and buy a 14-inch (36-cm) length of 1-inch-by-4-inch (2.5-cm-by-10-cm) untreated red cedar. Soak overnight in water and discard after using.
Preheat oven to 350°F (180°C). Combine cilantro, thyme, lemon, and olive oil and rub into salmon. Season with salt and pepper. Place salmon on prepared cedar plank and place in oven for 15 minutes or until salmon shows white on the top. Do not overcook.
Wild Rice Fritters 1/4 cup (65 mL) wild rice 3/4 cup (175 mL) basmati rice 4 free-range eggs 3 Tbsp (45 mL) cornstarch 2 green onions, chopped 3 Tbsp (45 mL) fresh dill, chopped 3 Tbsp (45 mL) fresh oregano, chopped Salt and pepper to taste 3 Tbsp (45 mL) extra-virgin olive oil (or hazelnut oil for additional flavour)
Cook wild and basmati rice separately according to package directions and combine after cooking. Add remaining ingredients, except olive oil, and season with salt and pepper. Heat oil in medium fry pan over medium-high heat. Scoop batter into pan in batches and flatten fritters with spatula until they resemble 4-inch (10-cm) pancakes. Cook 3 minutes on each side. Keep warm in oven in separate pan from salmon.
Salmon Glaze 1/2 cup (125 mL) honey or maple syrup 1/2 cup (125 mL) orange segments or whole blueberries
Warm honey or maple syrup in fry pan; then add oranges or blueberries. To serve, place 1 or 2 wild rice fritters on plate and top with salmon fillet. Drizzle with glaze or a squeeze of grilled lemon.
This recipe is part of the Chef Marcus Von Albrecht collection.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.