Island Grill Meets Canadian Backyard BBQ

Grilled Salmon Skewers with Scotch Bonnet Chimichurri

Tender Canadian salmon is skewered and grilled to perfection, then finished with a vibrant Scotch bonnet chimichurri. Fresh herbs, garlic, citrus, and a touch of Caribbean heat create a bold, zesty sauce that perfectly complements the rich, smoky salmon. A simple yet impressive dish that brings together the best of island and backyard grilling.

Ingredients for Salmon Skewers

• 1½ lb Atlantic salmon, skin removed, cut into 1½-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 8 skewers (soaked if wooden)

Ingredients for Scotch Bonnet Chimichurri

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 2 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and finely minced
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• Juice of ½ lime
• ½ tsp salt
• ¼ tsp black pepper

Directions

1. Preheat grill to medium-high heat
2. Toss salmon with olive oil, garlic powder, paprika, salt, and pepper
3. Thread salmon onto skewers
4. Grill for 2–3 minutes per side, until lightly charred and cooked through
5. Combine all chimichurri ingredients in a bowl and mix well
6. Spoon chimichurri over grilled salmon just before serving

Grilled Potatoes in Foil with Maple Jerk Butter

Baby potatoes are wrapped in foil and grilled until perfectly tender, then tossed in a rich maple jerk butter. The sweetness of Canadian maple syrup balances the warm spices and gentle heat of traditional jerk seasoning, creating a comforting side dish with a uniquely Canadian-Caribbean twist.

Ingredients

• 2 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Ingredients Maple Jerk Butter

• 4 tbsp unsalted butter, softened
• 2 tbsp pure Canadian maple syrup
• 1 tbsp jerk seasoning
• 1 tsp fresh thyme leaves
• 1 garlic clove, minced
• Pinch of salt

Directions

1. Preheat grill to medium heat.
2. Toss potatoes with olive oil, salt, and pepper
3. Place potatoes on a large sheet of heavy-duty foil and seal tightly
4. Grill for 25–30 minutes, turning occasionally, until tender
5. Meanwhile, mix butter, maple syrup, jerk seasoning, thyme, garlic, and salt.
6. Open foil carefully and toss hot potatoes with maple jerk butter until fully coated
7. Garnish with chopped green onions before serving

Strawberry Coconut-Water Lemonade

A refreshing summer cooler that blends juicy Canadian strawberries with fresh lemon juice and naturally hydrating coconut water. Light, fruity, and vibrant, this tropical-inspired lemonade is the perfect accompaniment to a day of outdoor grilling and sunshine.

Ingredients

• 2 cups fresh strawberries, hulled
• 1 cup freshly squeezed lemon juice
• 4 cups coconut water
• 3–4 tbsp honey/simple syrup (adjust to taste)
• Ice cubes
• Lemon slices, mint and strawberries for garnish

Directions

1. Blend strawberries with lemon juice until smooth
2. Strain for a smoother texture
3. In a large pitcher, combine strawberry-lemon puree into a pitcher Stir in your sweetener of choice until dissolved.
4. Add chilled coconut water. Stir well
5. Stir well and chill
6. Serve over ice and garnish with lemon slices, mint, and fresh strawberries

Chef’s Tip

For an extra patio-party touch, grill a few lemon halves for 2–3 minutes and squeeze the grilled lemon juice into the lemonade. The subtle smoky flavor pairs beautifully with the grilled salmon and maple jerk potatoes.