Wild salmon with all the fixin’s

BY JULIE ST. JEAN

I’M WRITING FROM MY CAMP on the Elk River in British Columbia.

It’s been raining for six days straight and I’m enjoying my role as the cook. In celebration of my surroundings, I’m pleased to share a couple of barbeque recipes for wild B.C. Salmon and some excellent side dishes. These recipes will work on a camp grill or in the oven at home.

WILD PACIFIC SALMON WITH A MISO GLAZE

4-6 ounces of salmon per person ½ cup (125 mL) white miso (pale red/brown colour) ¼ cup (60 mL) mirin or sake

Whisk together miso and mirin. Grill salmon flesh side down first. Cook over medium heat for two minutes or until grill marks appear. Turn over. Lower heat. Brush with miso glaze and continue to cook with the lid down for five to seven minutes or until salmon is medium rare (slightly translucent in centre). Rest covered with foil for five minutes before serving. Or roast in a 375º F. oven, skin side down. Brush the top of salmon with glaze and roast for about 10-12 minutes or until medium rare. Makes 4 servings.

ASIAN BBQ SAUCE

4 cloves garlic, minced ½ cup olive oil 3 tbsp (45 mL) ketchup 2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) chile flakes 2 cups (500 mL) hoisin

In a large bowl whisk together ingredients. Makes six to eight servings.

ASIAN COLESLAW

½ large Napa cabbage, thinly sliced 1 cup (250 mL) grated carrots ½ red pepper, diced small ½ green pepper, diced small ½ red onion, diced small 2 tbsp (30 mL) toasted sesame seeds

Dressing: • 2 cloves garlic, minced • 2 tbsp (30 mL) fresh ginger minced • 1 cup (250 mL) vegetable oil • 1 cup (250 mL) cider or rice wine vinegar • ¼ cup (60 mL) brown sugar • kosher salt and fresh pepper

Dressing: • ½ head garlic • ¼ cup (60 mL) minced fresh ginger (3-4”) • ¼ cup (60 mL) brown sugar • 2 tbsp (30 mL) sambal olek (hot chile sauce) • ¼ cup (60 mL) mirin • 1/3 cup (80 mL) soy • ½ cup (125 mL) tahini, peanut or almond butter • 3 tbsp (45 mL) vegetable oil • ¼ - ½ cup (60-125 mL) water

In a large bowl combine vegetables and sesame seeds. In a frying pan over low, heat oil. Add ginger and garlic. In a bowl dissolve brown sugar in vinegar. Slowly whisk in oil mixture. Season with salt and pepper. Makes six to eight servings.

SESAME RICE NOODLE SALAD

1 pkg rice stick (1lb) 1 cup (250 mL) raw snow peas, julienned 1 cup (250 mL) raw carrots, julienned 1 cup (250 mL) raw zucchini, julienned 1 cup (250 mL) red pepper, julienned 1 cup (250 mL) celery, julienned

Bring a large pot of water to a boil. While still in the package, squeeze the folds of rice noodles to break them up. Add separated noodles to boiling water. With a long spoon or tongs, stir noodles in pot to keep them separated. Cook according to package directions, about three minutes depending on size of noodle. Check for doneness often. Drain and rinse briefly in cold water. Drain and toss with a little vegetable oil to prevent sticking. Lay flat on a baking sheet to cool completely. Using your hands, toss noodles with vegetables in a large bowl. Add dressing and combine thoroughly. Makes 8-10 generous servings.

In a food processor, mince garlic and ginger. Add all of the ingredients except the water. Puree until smooth. With motor running slowly, add water until dressing is thin but

still coats the back of a spoon. Makes about 2½ cups.

ALMOND GINGER BROCCOLI

1 head broccoli 3 tbsp (45 mL) olive or vegetable oil 1 onion, roughly diced 1 red pepper, roughly diced 1 yellow pepper, roughly diced 1 cup (250 mL) button mushrooms, halved 3 tbsp (45 mL) ginger, minced 3 cloves garlic, minced ½ cup (125 mL) soy ¼ cup (60 mL) rice vinegar ¼ cup (60 mL) olive or vegetable oil 1 cup (250 mL) toasted whole almonds

In a large pot of salted boiling water, blanche broccoli until bright green and crunchy. Refresh in cold water. Over high heat in a heavy bottomed frying pan, cook onions in olive oil until they are starting to turn golden. Add mushrooms, ginger and garlic. Continue to cook until mushrooms are tender and golden. Add peppers and cook until tender crisp. Remove from heat. Add soy, vinegar and up to ¼ cup of olive oil. In a large bowl, toss together broccoli, onion mixture and almonds. Makes six to eight servings.

BITTERSWEET CHOCOLATE TERRINE

6 oz (170 g) bittersweet chocolate 1 cup (250 mL) cream cheese, room temperature ½ cup (125 mL) icing sugar 2 cups (500 mL) pitted cherries

Roughly chop the chocolate. Melt it in a bowl set over a pot of simmering water. Soften cream cheese with a rubber spatula. Add chocolate and sugar. Stir until smooth. Fold in one cup of cherries. Spoon into a sixcup loaf pan line with plastic wrap. Cover. For individual servings, spoon into paper-lined muffin cups. Freeze at least three hours. Unmold and garnish with the remaining cherries. Makes six to eight servings.