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Cedar Plank Salmon Lettuce Wraps

By MIKE EDGAR PHOTOS BY JENN WEBSTER

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Served with a mandarin chili glaze, charred corn relish and eaten like a lettuce wrap, this salmon dish will wow guests and give you your daily recommended amount of omega-3s.

Tired of the same old dinner recipes? Salmon is the perfect protein to switch things up a bit and this one is a surprisingly, easy dish to cook. We prepared this recipe with a cedar plank in an outdoor pizza oven, however salmon can be made in an oven, BBQ, smoker or pan-fried. The cedar grilling plank is also optional – although, you won’t get the smoky woodiness in the flavour without it.

Once cooked, ditch the bread or side-starches and wrap this delectable salmon fillet in sweet, crispy butter lettuce instead. It’s fun to do and bursting with flavour, this recipe makes a surprising amount of food. You can easily feed a crowd with it, so serve as an appetizer or as a main course. One note of warning: the lettuce wraps are a little messy to eat, so, be sure to have napkins on hand! A perfect pairing of land and sea, this flaky salmon wrapped in lettuce and served with mandarin chili glaze and charred corn relish is low in carbs and will make you so excited for the next meal!

SALMON

1 Skin-On Salmon Fillet 2 Cups Honey 2 Tbsp Dried Lavender 1 Cedar Plank Pinch of Salt and Pepper

Soak the cedar grilling plank in water to cover, keeping it immersed overnight. Pour honey into a container large enough to hold the salmon fillet. Sprinkle the lavender all over the honey. Place the salmon skin side up, into the honey. Refrigerate over night. When ready to cook, pre-heat your oven, or BBQ, or smoker (or whatever you are using) to 450 degrees Fahrenheit. Pull your salmon out of the honey and hold it above the pan it was in, allowing all excess to run off. Lay the salmon skin side down on the plank. Sprinkle with a pinch of salt and pepper. Bake for 15 to 20 minutes. Serve with butter leaf lettuce, mandarin glaze and corn relish.

MANDARIN GLAZE (right)

500 mls Canned Mandarin Oranges 1 Cup Sugar 2 Tbsp Chili flakes

Mix all ingredients in a sauce pot, bring to a boil, reduce heat to a simmer and reduce by half. Let cool and refrigerate.

CHARRED CORN RELISH

3 Cobs Fresh Corn 2 Poblano Peppers Juice of 3 Lemons 1 Bunch Cilantro, Chopped’ 1 Bunch Parsley, Chopped 2 Shallots, Finely Diced 1/3 Cup Olive Oil Pinch of Salt and Pepper

Grill the corn on a BBQ until colour forms. Let cool and remove kernels from the husk into a mixing bowl.

Grill the poblano peppers until the skin blisters. Let cool and remove as much skin as you can. Dice the poblano peppers and add to the corn kernels. Add the remaining ingredients and mix well.

“Wraps” -Once the salmon, glaze and relish are all prepared, scoop a little of each into a sweet, crisp piece of butter lettuce. Enjoy! WHR

About the Chef:

Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.

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