Miso and maple syrup are a surprising pairing that work together beautifully to elevate salmon’s buttery flesh. Serve with roasted potatoes, grilled asparagus spears, or even on a bed of soba noodles.
Woodn’t you know? Cooking your catch of the day on cedar planks not only infuses the salmon with smoky, woody flavour, but also encourages even cooking and protects the fish from direct heat—so there is less risk of dealing with a sticky situation. Be sure to only use untreated cedar.
Soak planks in water for at least 2 hours before grilling. This will help prevent planks from catching fire.
Prepare gas or charcoal grill to medium heat. In small bowl, whisk together maple syrup, miso, soy sauce, mirin or rice vinegar, and orange zest. Brush skin of salmon with oil and lay fillets on smooth side of plank, skin side down, making sure no salmon is hanging off. Brush on miso mixture and let sit for 10 minutes.
Place salmon on grill and close lid. Grill for 12 to 15 minutes, or until flesh is just slightly pink in centre. Keep water-filled spray bottle nearby in case of flare-ups.
Alternatively, preheat oven to 400 F (200 C). Place miso brushed salmon on parchment paper-lined baking sheet and bake for 10 minutes, or until flesh is just slightly pink in centre. Sprinkle sesame seeds on fish before serving.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.