1 wild salmon fillet cut into 6oz portions (or left whole for family style)
1 teaspoon cinnamon (see recipe)
2 tablespoons extra virgin olive oil
Three Sisters summer grilled salad:
Large bunch green beans, trimmed
Cob of sweet corn, shucked & cleaned
1/4 cup pine nuts
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, finely chopped
1 garlic clove, finely grated with a micro plane grater
Salt and pepper, to taste
Sage roasted whole garlic:
1 whole garlic head
1/4 cup olive oil
1 tablespoon diced sage leaves
Sprinkle salt and pepper
Smoked maple glaze:
Preheat grill or smoker to low heat.
Add maple syrup and salt to small pot and place maple syrup in smoker.
Aim for two to three hours for flavour. The longer you keep in the more smoked flavour you will have.
I like to make this sauce at least a day in advance for the best flavour and it can be stored.
Grilled cinnamon salmon:
Preheat grill to (medium to high heat)
Dry off surface of salmon with paper towels and sprinkle cinnamon on top.
Heat an oven proof skillet on high with olive oil. Once hot, place salmon onto oiled grill, turning after about two minutes, and coating with maple glaze and flipping after four minutes. Then repeat on other side while glazing with smoked maple syrup.
Remove salmon from grill and let rest of six to eight minutes, then lightly glaze once more and serve.
Three sisters summer salad:
Preheat grill to medium heat
Toast pine nuts in a dry skillet over medium heat until light brown and fragrant and set aside
Grill cob of corn on the grill until kernels start to brown then remove from heat.
Place green beans into grill basket and begin to roast. Remove from heat and add to small mixing bowl.
Using a vegetable peeler, thinly shave the summer squash into ribbons. Working your way around the squash until you hit the seeds in the middle and add to the vegetable pan w/ the beans.
Now remover kernels from bob with a small knife and add them to mixing bowl with beans and squash and toss in half the dressing while vegetables are hot.
Plate and top with toasted pine nuts and add more dressing if needed.
Place olive oil, lemon juice, chopped basil, and grated garlic into a small jar and shake until emulsified. Adjust seasoning with salt and pepper.
Place summer squash, blanched green beans, and corn into a large salad bowl. Pour over half the dressing and mix gently with your fingertips to combine. Garnish with roasted pine nuts
Serve immediately or let marinate in the refrigerator for 15-30 minutes. Serve with remaining dressing.
Sage whole roasted garlic:
Preheat grill to medium to high heat. Cut top 1/4 inch off heads of garlic to expose cloves.
Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat.
Turn garlic cut side up. Add diced sage on top and cover tightly with aluminum foil.
Bake until garlic skins are golden brown and cloves are tender, about 40 minutes. Serve hot on plate, or cool and save for later. If cooking with lid closed, add garlic to top shelf for half the time.