Zimmy's Nook

@zimmysnook

Seafood

Cioppino (Fisherman’s Stew)

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Top down images of a pot and two soup bowls filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast surrounding the bowls.

I have to say that this Cioppino (Fisherman’s Stew) is the best soup/stew I’ve ever had.

It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, s&p, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!

The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d use it, but now I think the other portion still frozen, is destined to end up in another pot of Cioppino!

I also added fresh corn kernels and finished the soup with tarragon (still growing in the garden).

Ingredients
  • 3 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 1/2 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 6 cups fish stock
  • 1 bay leaf
  • 1 corn on the cob – kernels removed, cob reserved (or 1 cup frozen corn)
  • 1 1/2 pounds littlenecks clams, scrubbed and soaked in cold water for 20 minutes
  • 1 pound uncooked large wild shrimp, peeled and deveined
  • 3/4 – 1 pound, cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
  • Fresh tarragon leaves for serving
A white enamel tray with raw littleneck clams, shrimp and squid.
Preparation

Heat the oil in a large pot over medium heat.

Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes.

Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes. Add tomatoes with their juices, fish stock and bay leaf.

Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the corn and the clams to the pot. Cover and cook until the clams just begin to open, about 5 minutes. Add the shrimp and squid. Simmer gently until the shrimp & squid are just cooked through, and the clams are completely open, about 5 minutes more (discard any clams that do not open).

Season the soup, to taste, with more salt, pepper and red pepper flakes.

Ladle the soup into bowls, sprinkle with tarragon leaves and serve with fresh bread or toast.

Tip:

What takes this dish from good-to-great is the quality, flavour & intensity of the fish stock. So next time you make lobster, shrimp, shellfish, keep the shells and take the time to reduce down the flavours of the shells, with veggies & herbs, then freeze it for the tastiest Cioppino ever!

An images of a pot and soup bowl filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast in the background.

Feel free to switch up the seafood, I used mussels instead of clams in this pot.

Top down image of a fish stew filled with mussels, shrimp, calamari, lemons and surrounded with wine glasses and garlic toast.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below.

Cioppino (Fisherman’s Stew) was made and served in my gorgeous Hestan CopperBond Induction Copper  3.5-Quart Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry

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Two pan fried wild Vermilion snappers (B-liner) on a simple salad with rice and wine.

Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry.

Serve the snapper with an arugula salad, 10 minute rice and coconut green curry sauce, for a delicious and nutritious weeknight meal that’s ready in less than 20 minutes.

The trick to developing great flavours in such a short time, is a jar of green curry paste. All you need to do is open the jar and scoop out a couple of tablespoons… easy peasy!

Ingredients
  • 2 whole wild Vermilion snapper (B-liner) 14-16 ounces (400-450g) each, cleaned and scaled
  • 4 tablespoons Thai green curry paste, divided
  • 1/2 bunch cilantro (remove a few stems and finely chop enough for 1 tablespoon)
  • 14 oz (400ml) can light coconut milk
  • 2-3 short Thai red chillies slice in half lengthwise (leave attached at the stem)
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon fish sauce (optional but recommended)
  • Olive oil
  • Salt & pepper
  • 1 lime (1/2 for juice, half cut into 4 wedges for serving)
  • Suggested: Make a simple arugula salad with onions, celery, tomatoes, dressed with 4 tablespoons olive oil, 2 tablespoons red wine vinegar, salt and pepper to taste.
Preparation

In a small sauce pan, combine coconut milk, 2 tablespoons green curry paste, brown sugar, fish sauce, chillies and 1 tablespoon chopped cilantro stems, squeeze in juice of 1/2 the lime. Bring to a boil then simmer on low until ready to serve.

Note: if making 10 minute rice, start it now.

Place a large nonstick skillet on a medium-high heat.

With a sharp knife, score the snapper skin at 1 inch intervals, then rub all over with the 2 tablespoons curry paste, inside and out, including the scores.

Place a few pieces of cilantro into the cavities, season with sea salt and black pepper, then place in the hot pan with 2 tablespoon of olive oil.

Cook for 4 minutes per side, until skin in slightly blackened and flesh is cooked through (time varies slightly based on the thickness of your fish and how hot the pan is).

Place salad (or greens of your choice) on a platter.

Sit the snappers on top, spooning over any spicy oil from the pan.

Serve with coconut curry sauce, rice, lime wedges and cilantro.

Two pan fried wild Vermilion snappers (B-liner) surrounded by salad ingredients.
Hestan ProBond Forged Stainless Steel Nonstick 12.5″ Skillet

In addition to this Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry recipe, you can find more of my favourite seafood recipes here.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Cast Iron Lobster Tails & Wild Shrimp

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Lobster tails grilled in a pizza oven on a cast iron pan.

Cast Iron Lobster Tails & Wild Shrimp in the Ooni outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!

Ingredients
  • 2 (6-7-ounce) lobster tails

Butter for lobster tails:

  • 1/4 cup butter – melted
  • 1 tablespoons olive oil
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

Shrimp marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons Peperoncini Piccanti (chopped hot peppers in oil)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon sriracha
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

For serving:

  • 2 tablespoons chopped flat-leaf parsley
  • 1 lemon, halved
Preparation

Preheat the Ooni gas outdoor oven on high – the hottest part of the oven to 650°F – 700°F when measured with an infrared thermometer.

Butterfly the lobster tails:

Using kitchen shears, cut down the center of the top shell, all the way to the tail.

Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.

Add the shrimp to the marinade and mix well to coat.

Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. the hottest part of the oven will hover around 500°F. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.

Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high.

Cook until the meat is opaque and slightly browned 2 minutes more. Total cook time approximately 7-8 minutes.

A lobster tail is fully cooked when it turns opaque, white, and the shell turns bright red. If the lobster still looks grey it’s not cooked – if it is white and pink, it’s done. Fully cooked lobster will be 140°F internal temperature.

Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

(No outdoor oven? Make this recipe on the bottom rack of your oven using convection broil.)

Grilled lobster tails and shrimp on a cast iron skillet.

In addition to this Cast Iron Lobster Tails & Wild Shrimp recipe, you can find more of my favourite seafood recipes here.

Proud Ooni Ambassador. Opinions in this post are my own.

Salmon Niçoise-Style Salad

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A large colourful platter of a salmon Niçoise-Style Salad.

Salmon Niçoise-Style Salad.
Elaine said she was in the mood for salmon, so I headed off to the store, picked up a nice piece of organic salmon, haricots verts, olives and lettuce, came home and made dinner.

The combination of cooked, raw and pickled veggies, with the red wine-Dijon dressing is fantastic! But, that crispy salmon skin… so good!  

Ingredients
For the dressing
  • 1/4 cup red wine vinegar
  • 2 tablespoons shallot, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon kosher salt
  • 3/4 cup extra-virgin olive oil
For the salad
  • Ice
  • Kosher salt
  • 10 ounces small creamer potatoes (about 15-20) mix of colours – halved
  • 4 large eggs
  • 6 ounces haricots verts, trimmed
  • ½ cup hot kalamata olives (if regular kalamata, sprinkle with chili flakes)
  • 6-8 baby dill pickles
  • 2 tablespoons capers
  • ½ bunch radishes (6-8) some quartered, some thinly sliced
  • 1 cup cherry tomatoes – halved
  • Large stalk of celery – thinly sliced
  • 1/2 red onion – sliced and marinated*
  • Freshly ground black pepper
  • 2 skin-on salmon fillet pieces, top loin/loin cut, wild or organic (6-7 ounces each)
  • 8 Boston/bib lettuce leaves – washed and dried
  • 4 lemon wedges
Preparation

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a boil over high heat and cook until fork-tender, about 10 minutes.

While the potatoes cook, make the dressing: Whisk the vinegar, shallot, mustard, thyme, salt, and pepper in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Drain and transfer potatoes to a medium bowl; drizzle with about 1/4 cup the dressing and let cool.

Fill the saucepan with salted water and bring to a boil. Fill a bowl with ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat and cook for 5 1/2 minutes. Drain, then run under cold water to cool. Peel rinse and set aside.

Toss the tomatoes in a small bowl with salt and pepper to taste. Quarter the hard-cooked eggs.

Place the salmon, skin side up in a dry, cold non-stick pan, place the pan over medium-high heat and cook for 3 minutes, flip the salmon and cook for 5 minutes more.

While the salmon cooks, place the lettuce on a platter, then arrange the potatoes, haricots verts, radishes, onions, tomatoes, baby dills, olives and boiled eggs around the outside of the platter, leaving room in the centre for the salmon. Drizzle everything with the dressing.

Place the cooked salmon in the centre of the platter, skin side up, cut in half, add the lemon wedges and serve.

*Marinated red onions

Slice half a red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp red wine vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 30 minutes before serving.

Yield: serves 4
Time: 30 minutes

In addition to this Salmon Niçoise-Style Salad recipe, you can find more of my favourite salmon recipes here.

Gambas al Ajillo

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Top down image of pan with a garlic shrimp (Gambas al Ajillo). Surrounded by bread, wine, lemons and peppers.

Gambas al Ajillo (Garlic shrimp) is a classic Spanish tapas. Plump, sweet shrimp and a subtle underlying flavour of garlic are the key to this tasty dish. Serve with the freshest crusty bread you can get, because you are going to want to soak up all the delicious sauce!

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1/4 teaspoon pepper flakes
  • 1/4 teaspoon kosher salt
  • 6 garlic cloves, thinly sliced
  • 12-18 olives (Manzanilla, Gordal or your favourite variety)
  • 24 large wild shrimp (about 1 pound), shell on or peeled (shells reserved)
  • 1 jalapeño pepper, finely diced (seeds optional)
  • 2 tablespoons white wine
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt to taste
Preparation

Pour olive oil into a large skillet, set over medium-low to low heat, then add smashed garlic, pepper flakes & 1/4 tsp salt. (If peeling shrimp before cooking, add shrimp shells to skillet as well).

Cook until garlic is pale golden brown, and oil is aromatic, about 10 minutes. (Oil should be lightly bubbling while cooking). When ready, strain through a fine mesh strainer into a small bowl. Discard pepper flakes, garlic (& shells).

Return flavoured oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic & olives, then cook, stirring constantly, until garlic is a pale golden brown, about 1 minute.

Add shrimp & jalapeño, then cook, tossing and stirring until shrimp are barely cooked through, about 2-3 minutes.

Add the white wine & lemon juice, then cook for another minute. Season to taste with salt, sprinkle with parsley and serve.

** Note: cooking the shrimp with the shell on, adds flavour to the sauce and poaches the shrimp beautifully… however it is messier to eat! **

*** If you decide to peel the shrimp first, reserve the shells and add to olive oils, salt & pepper flakes to infuse the oil ***

In addition to this Gambas al Ajillo recipe, you can find more of my favourite shrimp recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.


Mussels & Shrimp in a Spicy Tomato Sauce

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Mussels and shrimp in a Copper pan with glasses of procecco, bread, lemons and herbs surrounding it.

Mussels & shrimp in a spicy tomato sauce. Onions, roasted garlic, white wine, chicken stock, Peperoncini Piccanti, spicy sausage, tomatoes, finished with green onions, lemons & parsley.

Been too long since we’ve had mussels… we’ll be having them again soon!

Ingredients
  • 2 tablespoons extra-virgin olive oil 
  • 1/2 medium onion, Diced
  • Hot Portuguese Chouriço (approximately 6”), diced
  • 4 roasted garlic cloves, minced (or 2 raw)
  • 1/2 cup dry white wine 
  • 1/2 cup chicken (or vegetable) stock
  • 1 tablespoon Peperoncini Piccanti (chopped hot peppers in oil)
  • 1 tablespoon tomato paste 
  • 1 – 28oz can Italian tomato purée
  • 1/2 teaspoon freshly ground pepper
  • Kosher salt to taste
  • 2 pounds live mussels, cleaned and beards removed
  • 1 pound large wild shrimp, shell on
For serving
  • Lemon wedges
  • 1/2 cup chopped green onions
  • 1/4 cup finely chopped Italian parsley
  • Crusty bread
Preparation

In a large saucepan, heat the olive oil over medium heat.

Add the onion & sausage and cook over medium-high heat for 4-5 minutes, stirring occasionally.

Add the garlic and cook for 1 minute more. Add the wine and cook for 1 minute, scrapping the pan clean. Add the stock, Peperoncini Piccanti, tomato paste, tomato purée and pepper and bring just to a boil.

Cover partially and simmer over moderately low heat, stirring occasionally, 15-30 minutes.

Season the sauce with salt, pepper or Peperoncini Piccanti to taste.

Stir in the mussels and shrimp, raise heat to medium, cover and cook until the mussels open, 4 to 6 minutes; discard any mussels that do not open.

Sprinkle with onions & parsley and serve with lemon wedges and crusty bread.

In addition to this Mussels & Shrimp in a Spicy Tomato Sauce recipe, you can find more of my favourite seafood recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Grilled Mixed Seafood Platter

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Colourful platter of grilled seafood with corn, potatoes and shishito peppers.

Canada Day and/or July the 4th, what are you grilling to celebrate?
We’ve put together a grilled mixed seafood platter with corn, potatoes & shishito peppers.
The seafood is all grilled with a herb butter and the scallops were finished with hot Portuguese chouriço… absolutely delicious! 

Have a delicious day y’all!

INGREDIENTS
  • ½ cup (1 stick) butter
  • ½ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 ½ tablespoon fresh lemon juice
  • 2 teaspoons fresh Italian parsley, finely chopped
  • 2 teaspoons fresh chives, finely chopped
  • 1 teaspoon fresh tarragon, finely chopped
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 2 lobster tails (5-6 oz/tail), cut in half lengthways
  • 8 scallops on the shell (10-20/lb size) – No shells? Use double foil shaped into shallow cups
  • 8 tablespoons hot Portuguese chouriço (or hot chorizo), diced to pea-size pieces
  • 16 wild caught shrimp, shell on (26-30/lb size)
  • Lemon wedges, chopped chives, chopped parsley, chopped parsley for serving
  • Skewers
PREPERATION

Heat grill to 450°F

Melt butter, with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.

Place diced chouriço in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)

Skewer lobster tails lengthways to keep them from curling while cooking. Skewers shrimp to make flipping more efficient.

Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip lobster over and spoon ½ tablespoon of the butter sauce over each half tail; add the shrimp skewers and brush with butter sauce: add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce. Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).

Sprinkle each scallop with ½ tablespoon of crispy chouriço and a little of the fresh herbs.

Serve immediately with warm reserved butter sauce, lemon wedges and chopped herbs.

This Grilled Mixed Seafood Platter recipe was created in partnership with Weber Grills Canada however, opinions in this post are my own.

Spicy Linguine with Clams and Shrimp

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Linguine with Clams and Shrimps in a two handled pan with lemon slices. Bread, wine and chili flakes surround the pan.

Spicy Linguine with Clams and Shrimp. The combination of sweet live Manila clams, fresh wild shrimp, garlic, white wine, cilantro, pepper flakes & lemon wedges, creates a light, fresh and very flavourful pasta dish… ready in just 25 minutes! 

Ingredients
  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh cilantro (or flat-leaf parsley)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving
Clam Sauce
  • 3 tablespoons olive oil
  • ¼ cup chopped onions
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup white wine (Pinot Grigio)
  • 1 cup vegetable stock (or chicken stock)
  • 1 teaspoon crushed red pepper flakes
  • 1 pound Manila clams, scrubbed clean
Shrimp
  • 8-12, large wild shrimp, deveined, washed & dried
  • 1 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
Preparation
Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes). Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.

Sauce

In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes). Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).

While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more.

Discard any unopened clams.

Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour 1/2 the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.

Serve with lemon wedges.

Linguine with clams and shrimps in a copper sauteuse pan with a handle.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Spicy Linguine with Clams and Shrimp recipe, you can find more of my favourite seafood recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Cedar Planked Salmon with Ontario Ambrosia Apples

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This is an image of a cedar planked salmon on slices of apples with an apple salad on top. This dish is placed in a sheet pan. Around the salmon are roasted potatoes, bok choi and heirloom carrots.
Cedar Plank Salmon with Ontario Ambrosia Apples

Adding a fresh, crisp, sweet & spicy apple salad, along with baked apple slices, to a cedar planked salmon, is the perfect way to elevate a weeknight meal or get together with friends.

I like using Ontario Ambrosia Apples because this Canadian original variety is the Sweetheart of all apple varieties. Ambrosia apples are firm, crisp, flavorful and sweet; they store well in the fridge and don’t brown as quickly as other varieties once cut. Delicious raw in a salad (or on a sandwich) and perfect when baked on a cedar plank (or in a pie!)

**This post and a $500+ GIVEAWAY (scroll down) is sponsored by Ontario Ambrosia. Ontario Ambrosia apples are proudly grown in Ontario by Martin’s Family Fruit Farm and other apple growers in Ontario. I was compensated for my time, and as always, all opinions in this post remain my own. For more information: http://martinsapples.com/apple/ambrosia/market

Ingredients
  • 1-2 Ontario Ambrosia Apples (very thinly sliced – 20 slices)
  • 4 x 7 oz portions of salmon – 1 1/2” thick (or one fillet 1.5 lbs to 2 lbs)
  • Cedar plank (soaked)
Glaze
  • 6 tablespoons maple syrup
  • 4 tablespoons Dijon mustard
  • 2 teaspoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh dill
  • 2 teaspoons lemon juice
Apple salad
  • 2 Ontario Ambrosia Apples – cut into 1/2 cubes
  • 4 small celery stalks – thinly sliced on a diagonal
  • 1 long red Chili – thinly sliced
  • 1/2 red onion – thinly sliced
  • 8 small radishes – cut into quarters
  • 1 tablespoon finely chopped dill
Dressing
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 teaspoon honey
Preparation

Preheat grill to 325°F (leaving half the grill off, creating an indirect cooking zone).

In a small bowl, combine maple syrup, mustard, olive oil, pepper, salt, dill & lemon juice. Place the salmon in a shallow dish or sheet pan and spoon about half of this mixture over the salmon in an even layer.

Place the Ontario Ambrosia Apple slices on the cedar plank in rows of 5 (slightly overlapping), then place the cedar plank on the lit side of the preheated grill. Leave the plank for 5 minutes (until it begins to dry out).

Move cedar plank to the indirect cooking zone and place salmon pieces on the apples (covering about 2/3 of the apples). Close the lid and cook for 15 minutes.

For the dressing, combine all ingredients into a small jar, seal lid tightly and shake well to combine.

After 15 minutes, spoon on the rest of the maple-mustard mixture on the salmon and cook for an additional 5-10 minutes or until an instant read thermometer reads 120°F-130°F.

Remove cedar plank to a clean sheet pan or platter and cover with foil (let rest 5 minutes before serving).

Combine all the salad ingredients with the dressing in a serving bowl, then mix well to combine.

Place a spoonful of Ambrosia Apple Salad over each piece of salmon and present the entire cedar plank on the table. Plate a piece of salmon sitting on the baked apple slices for each guest and serve with more apple salad.

Cook’s notes: 1) The type and thickness of salmon will greatly change the cooking time, so for thinner pieces, start checking temperature around 12 minutes. 2) Although government agencies recommend an internal temperature 145°F – 155°F, most chefs & fisherman consider that overcooked and dry. 3) For wild caught salmon I aim for 120°F, for farmed raised salmon I prefer 130°F.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

  • Close up image of the cedar planked salmon. Each piece of salmon is placed on apple slices and topped with an apple salad.
$500+ G I V E A W A Y

I’ve also partnered with @OntarioAmbrosia for a giveaway! I’m giving away a prize pack to one lucky Ontario Instagram follower consisting of a $500 Visa Gift Card, box of locally-grown Ambrosia apples, Martin’s Crispy Apple Chips wood cutting board and an apple corer, all delivered right to your door! Contest ends Wednesday March 11, 2020 at 6 pm (EDT).

For details on how to enter this awesome Instagram giveaway, CLICK HERE

Cedar Planked Salmon with a Ginger, Citrus, Sweet Chili Glaze

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Cedar planked salmon with orange slices and cilantro.

It’s fish Friday! Cedar planked salmon is a favourite in our house and this marinade of fresh ginger, garlic, cilantro, soy sauce, honey, sweet chili sauce, citrus juice and pepper flakes, adds layers of deliciously balanced flavour to the fish. Have a wonderful weekend! 

Ingredients
  • 3 tbsps Soy sauce
  • A thumb size piece of fresh ginger
  • 1 garlic clove
  • 2 tbsps honey
  • 2 tbsps orange juice
  • 1 tsp orange zest
  • 3 tbsps sweet chili sauce
  • 1 tbsp finely chopped cilantro
  • 1/2 tsp red pepper flakes
  • Freshly ground pepper
  • Thin orange slices
  • Salmon filet (about 1 1/4” – 1 1/2 thick)
Preparation

Cedar plank (pre soaked)

Place the cedar plank on a hot grill (350°F – 365°F) for 15 minutes until beginning to smoke.

In the meantime prepare glaze.

Add the first 9 ingredients to a small saucepan and bring to a boil over med-high heat, stirring regularly.

Let simmer for 3-4 minutes.

Add the salmon (skin side down) to the smoking plank, use a brush to apply a layer of the glaze. Season with pepper and then add oranges. Close the lid and let the salmon cook for 6 minutes, then apply more glaze and let cook for another 6-8 minutes. (A thicker filet of Atlantic salmon will take about 4-6 minutes longer)

Remove plank to a tray or board and serve on the cedar plank.
I like to make a little extra sauce and reserve a 1/4 cup before brushing on the fish, then serve the reserved sauce with the meal.

I typically eyeball everything, so taste the glaze and adjust as required. Enjoy!

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Cedar Planked Salmon recipe, you can find more of my favourite seafood recipes here.

*Weber Grills Canada Ambassador