Canada Day Grilling!

Looking for some new ideas this Canada Day? Why not try these two recipes that are quick and sure to please your crowd this weekend. I prepared both of these recipes on CTV Kitchener and the crew were happy to kick off their weekend with Planked Salmon and Tequila Lime Scallops!
Happy Canada Day!!



Spicy Mustard Planked Salmon

This combination is simple and spicy, a perfect mix for a backyard get together! Serve it up with grilled veggies and your favourite salad for a summer supper everyone will love.

1 maple or cedar plank, large enough for salmon (or 2 smaller ones) 
1 side salmon (skin on), about 2 lb/1 kg
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) grainy mustard
1/3 cup (75 mL) light brown sugar
2 tbsp (30 mL) soy sauce
1 to 2 fresh jalapeño peppers, thinly sliced

Soak plank in water for at least 1 hour. Remove from water and place salmon on top. Pat dry and sprinkle with salt and pepper.

In a small bowl, stir together mustard, sugar and soy sauce. Spread over top of salmon to cover. Lay jalapeño slices over top.

Place planked salmon on preheated grill over medium high heat. Close lid and grill for about 15 minutes or until salmon flakes when tested with a fork. Remove plank to serving platter and cut pieces without skin to serve.

Makes 8 servings.

Tip: If using smaller planks, cut the salmon to fit pieces. 

Use less jalapeño pepper slices for a less spicy version of this salmon or leave them off entirely. 


Grilled Tequila Lime Scallops

Buttery scallops are a delicious match with punchy tequila and lime. Serve these morsels on large Asian soup spoons or small plates for your guests to enjoy with drinks before dinner starts. You can also serve them on a few greens for an easy first course starter.

16 large sea scallops
1/4 tsp (1 mL) sea salt and fresh ground pepper
2 tbsp (30 mL) extra virgin olive oil, divided
1 large shallot, finely chopped
1 tsp (5 mL) granulated sugar
1/3 cup (75 mL) tequila
1/2 tsp (2 mL) grated lime rind
2 tbsp (30 mL) fresh lime juice
1/4 cup (60 mL) chopped fresh cilantro
2 tbsp (30 mL) butter

Toss scallops with oil and sprinkle with salt and pepper.

Place scallops on preheated grill over high heat and sear on both sides until grill marked; remove to plate. 

Place cast iron skillet on grill and reduce heat to medium. Add remaining oil, shallots and sugar; cook, stirring for about 3 minutes or until soft. Stir in tequila and bring to a boil; reduce slightly and stir in lime rind, juice, cilantro and butter. Stir until smooth. Return scallops to skillet and turn to coat in sauce and heat through. 

Makes 8 servings.


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