Impress your guests with salmon, smoked urban style at home. Enjoy it with fresh-from-the-oven baked bannock and homemade aioli or on top of a crisp salad.
For bannock, preheat oven to 400 F (200 C). In large bowl, mix dry ingredients. Make a well in the middle and add about half the water to fill well. With sturdy spoon, start incorporating flour mixture, beginning with walls of the well. Once water is incorporated, add more water as needed and continue to mix until dough becomes sticky. Do not overmix.
Sprinkle generous amount of flour onto work surface and form dough into 6 puck-sized portions.
Oil baking sheet and place bannock directly on sheet. Brush entire surface of dough with oil. Place baking sheet on middle rack of oven and bake for 10 minutes. Flip bannock and bake for an additional 10 minutes or until lightly golden brown.
In stand mixer with whisk attachment, combine all aioli ingredients, except oil, on medium speed. Once combined, turn mixer to high speed and add oil very slowly to start the emulsion. Continue to add oil in a slow, steady stream and continue to mix until thick. Aioli will keep for up to 1 week in the refrigerator.
Meanwhile, assemble your u201csmoking stationu201d by placing small fireproof bowl in large, deep-dish container big enough to hold both the salmon and the bowl.
(A metal roasting pan works well for this, with the small bowl placed in the corner.)
In another bowl, with whisk, combine sage brine ingredients and then rub each salmon fillet with a generous coating. Place fish in deep-dish container and place handful of white buffalo sage into small fireproof bowl. Light sage on fire and quickly cover the container with lid (or aluminum foil if your roasting pan doesnu2019t have a lid). Allow salmon to smoke for 20 minutes. Relight sage if you desire a smokier flavour.
Preheat oven to 425 F (220 C). Remove cover from roasting pan with smoked salmon. Place in preheated oven and cook for 8 to 10 minutes, or until almost baked through (salmon will continue to cook once removed from oven).
To assemble, cut bannock in half horizontally, spread lemon aioli onto both halves, add salmon fillet, and top with pickles and arugula.
Store extra aioli in fridge for up to 1 week. Store brine in cupboard for use on fish and meats.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.
Bet you’ve never considered making breakfast or Sunday brunch on the grill. Consider cooking your egg-soaked bread over flames as a way to coax even more flavour out of brag-worthy French toast. You can also use slices of brioche bread and whatever fruit happens to be in season. Of course, nobody could fault you for topping it all off with a drizzle of maple syrup. If you want it dairy free, you can use dairy alternatives such as oat milk and coconut yogurt. Not so fresh Somewhat stale bread is key to great French toast. You want it to be 2 to 3 days old. What if your bread isn’t aged enough? You can speed up the process by slicing bread and then placing it on a pan in 350 F (180 C) oven for about 10 minutes, or until it firms up. Make sure it’s sliced nice and thick to prevent the egg mixture-to-bread ratio being too heavy in favour of egg, resulting in soggy French toast.