BACK TO THE BASICS

There are some wonderful Canadian foods that are readily available but some people are afraid to cook them or just don't get them right. 

So here we go.  One thing I remember about travelling across Canada while I was a judge was the simplicity but great taste of the food.  I remember travelling on a train to Sooke, B.C. where there are a lot of First Nations people.  I was amazed at the log-rolling down the river... or is it up the river?  It is hard to tell when you live in Toronto and used to city life.  We were entertained in a way similar to the Olympics in Vancouver with the native peoples.  But most of all I remember that a fire was built outside and a tepee type frame was built over the fire.  Sides of salmon were pinned to the frame and cooked over the open fire. That was the best salmon I have ever eaten in my entire life and I wasn't sure why.

Now I know we can get that same flavour with Cedar Plank cooking, a tradition of the first nations of Canada for centuries.  And who knows maybe it wasn't a cedar frame but cedar on the fire.  I now know that when Natives settled in Canada the abundance of cedar wood caused them to use it in every aspect of daily life.  Along Canada's coast the Natives found that as well as cedar, salmon was also an abundant resource; this resulted in a method of cooking that was so good it has lasted hundreds of years.  Of course, there wasn't such a thing as farmed salmon so the Natives used wild salmon... which is still the best to use!

Here are the basics to Cedar Plank Wild Salmon.  Soak you Cedar Plank and have your barbecue grill ready.  Place salmon, skin side down on the Cedar Plank. Close lid and let smoke for 8-10 minutes until done.  Glaze salmon with any remaining marinade and drizzle with lemon juice if desired.

There are are so many marinades you can use. I used vegetable oil, soy sauce, Bourbon, ginger and garlic, brown sugar and ground pepper.  But you can use a bought sauce like sesame ginger.

I served it cold the next day and it still had the fresh, slightly smoky taste.

Ok, so that is my salmon ditty.  Now onto quinoa.  People aren't all quite into it yet.  It is an ancient grain and probably healthier than rice but it is cooked in the similar way.  So here it is.  I use 1/2 cup of any kind of raw quinoa to 2 1/4 cups of water.  Place quinoa in a fine mesh strainer.  Wash under cool water for a few minutes.... just like rice.  Quinoa needs to be rinsed or it tastes dirty.  In a medium saucepan place rinsed quinoa, water and 1/2 teaspoon salt.  Place over medium heat and bring to a boil.  Cover, decrease the heat, and simmer for 25 to 30 minutes.  White rice I do a little less and brown rice I do a little more. 

Last but not least, make your weekend mornings delicious by the addition of flavoured butters to warm scones or even toast.  For Cinnamon-honey butter mix 1/2 cup unsalted butter, softened, 2 tbsp. of wildflower honey or any honey you have, and 1/4 teaspoon ground cinnamon.  In a small bowl, beat the ingredients until light and fluffy.

Now if you want something more savoury, try Hazelnut Butter.  It would work well on your Cedar Planked salmon.  So use 1/2 pound butter, 1/4 lb. hazelnuts and 2 tbsp. shallots.  Toast hazelnuts, and remove the outer husks.  Place in food processor and grind to a fine mince.  Peel and chop shallots to a fine mince.  Soften the butter to room temperature.  Place in a mixing bowl and whip the butter until light and creamy.  Add in the minced shallots and hazelnuts. 

Butters can be made ahead and refrigerated for several days.  When ready to use, soften to a creamy consistency.

These recipes are so simple and people will think you are a great chef.