There’s always a BBQ favourite in the menu, and cedar-planked it is. Almost anything grilled on a plank offers exemplary smokiness and added depth. This combination of sweet, hot, and savoury coupled with juice is the perfect flavouring for salmon. In fact, it’s an amazing marinade on most anything—try it with chicken or vegetables grilled on wood.
On rimmed baking sheet, place cedar plank and cover with water. Weigh plank down with heavy glass bowl or saucepan on top to keep it submerged. Soak for a minimum of 1 hour, preferably longer, to ensure wood is thoroughly wet. While wood is soaking, marinate salmon.
In small bowl, combine maple syrup, orange juice, grapeseed oil, minced chipotle, and Dijon. Stir together to blend. Place salmon on large baking sheet and rub marinade over flesh to evenly coat. Cover and refrigerate.
When wood has adequately soaked, preheat barbecue grill to medium high or about 400 F (200 C). Place marinated salmon, skin side down, on wood and, with rubber spatula, scrape any remaining marinade from bowl and spread overtop salmon. Place orange slices in single layer on top of salmon. Set plank with salmon directly on heated grill and close grill lid. Barbecue planked salmon for 15 minutes or until plank begins to smoke. Keep spritz bottle with water handy just in case the plank begins to flame. You only want it to smoke.
Lower heat on one side of grill and slide plank to indirect heated side of grill. Continue barbecuing planked salmon with lid closed for 20 more minutes. Salmon is done when it’s beautifully bronzed and flakes easily with a fork. Cut salmon into serving-sized portions and, using thin spatula, remove to serving plates, leaving skin behind on plank.
Delicious served with assorted grilled vegetables such as summer squash, avocado, artichokes, eggplant, and new potatoes.
This recipe is part of the 7 Healthy Recipes for the Ultimate Father's Day BBQ 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.