Maple Glazed Planked Salmon

Ingredients:

1 1/2 lb salmon fillet
1 clove garlic, crushed
1 cup maple syrup
3 tbsp soy sauce
3 tbsp lemon juice
sea salt
fresh ground pepper
1 bunch scallions (green onions), just the greens
untreated cedar plank, soaked at least an hour if using on BBQ

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Directions:

In small, heavy saucepan, sauté garlic briefly in small amount of butter, until just lightly browned. Add maple syrup, soy sauce, lemon juice, salt and pepper and bring to a boil over medium heat, then reduce heat and simmer about 30 minutes, or until reduced to about one cup. Set aside and allow temperature to reduce to room temperature. Divide into two portions.

Preheat oven or BBQ to 350°F.
Lightly oil cedar plank with melted butter or olive oil, allowing oil to soak into plank. Arrange onion greens on plank, covering the surface. Place salmon, skin side down on scallion greens and brush it with 1/2 of the glaze. Season with salt and pepper to taste.

Oven: Roast in centre of oven until just cooked through – about 35 minutes
BBQ: Cook over indirect heat (burner directly under meat is low or off, with other burner providing higher heat) until just cooked through – anywhere from 20-40 minutes, depending on the BBQ

Use remaining glaze to either further garnish the salmon when removed from grill, or as a dipping side sauce.

Fillet of Sole & Mushrooms

Ingredients:

8 filets of sole
1/2 lb of mushrooms, sliced
1/2 cup bread crumbs
Seasonings (try Gourmet Village’s Roasted
Garlic Dip Mix with fresh ground sea salt & pepper)
garlic butter
butter
1 lemon, sliced

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Directions:

If fish were frozen, thaw first and then pat dry with paper towels. Mix bread crumbs with seasonings. Bread fish with mixture, ensuring full coverage.

Melt garlic butter in heavy skillet on medium-high heat. Sauté mushrooms until just tender. Set aside.

Melt butter in heavy skillet on medium-high heat. Fry fish one or two at a time, few minutes each side, until they flake in centre. Set aside as they are done.

When all are done, place back into skillet with mushrooms and heat through before serving.

Serve with lemon slices.

Pasta with Shrimp

Ingredients:

cooked pasta – linguine or spaghettini
Schinkels’ fresh made stir fry mix
1 lb jumbo shrimp, peeled and deveined
butter
1 1/2 tbsp. flour
1 1/2 cups milk
1/2 cup sour cream
fresh grated Asiago
crushed garlic
Worcestershire sauce
hot pepper sauce (optional)
salt
fresh ground pepper

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Directions:

Prepare pasta according to package directions and drain starchy water. Set in warm water until ready to toss with finished sauce.
Melt butter in heavy saucepan. Sauté veggie mix and shrimp until shrimp is pink and cooked through and the veggies are tender-crisp. Set aside.

Melt about 2 tbsp butter in heavy saucepan over medium heat. Stir in flour and cook for a few minutes until golden. Add milk and sour cream, bring to a gentle simmer, continue to stir until thickened. Add Asiago cheese, garlic, Worcestershire sauce, hot pepper sauce, salt and pepper, and stir until blended. Add vegetable and shrimp mixture and heat thoroughly, about 2-4 minutes over medium heat. toss with warm, cooked pasta and serve immediately.

Grilled Fish in Foil

Ingredients:

1 lb white fish
butter
1/4 cup lemon juice
1 tbsp dried parsley
1 tsp dillweed
salt
ground pepper
1 tsp paprika
1 onion, thinly sliced

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Directions:

Preheat BBQ grill to a medium heat.
Grease two squares of aluminum foil with butter, and evenly divide fish into two portions.

In a small saucepan, melt butter, add lemon juice, parsley, dill weed, salt and pepper. Mix well. Pour equal amounts over the two portions of fish.

Sprinkle with paprika and top with sliced onion and finely grated Parmesan or Asiago cheese.
Fold the foil securely around the fish, leaving a small space for the fish to expand.

Grill for 5-7 minutes each side. Test to ensure fish flakes in centre to determine doneness.