West Coast Cedar-Planked Salmon: A delicious filet of sockeye salmon barbeque infused with subtle flavours of cedar-the perfect summertime dish.
Ingredients:
West Coast sockeye salmon filets (with skin on and bones removed)
¼ oz fresh dill (3-4 sprigs)
½ tsp kosher salt
¼ tsp coarse peppercorns
½ cup maple syrup
1 piece cedar plank, for grilling salmon
For more details and directions, read the full recipe here.
Source: Food Network
Grilled lemon garlic BC spot prawn skewers: As the BC spot prawn harvest season nears its end and barbecue season heats up, it’s a great time to combine the two for a seasonal treat. Shrimp cook very quickly; so whether boiling, pan-frying or grilling, allow just two minutes total cooking time for fresh or thawed shrimp. As soon as the meat turns from translucent to opaque white they are done.
Soak eight wooden or bamboo skewers for at least 30 minutes before beginning this recipe.
Marinade:
24 to 32 large BC spot prawn tails
4 cloves garlic – minced
1 bunch chives – chopped fine
1 tsp sea salt
4 tbsp melted butter
zest and juice of one lemon
For more details and directions, read the full recipe here.
Source: The Local Weekly
Hot-Smoked Salmon Sandwich: If there were a sandwich that epitomized the Canadian West Coast the world-famous ‘Hot-Smoked Salmon Sandwich’ would be it. It combines wild salmon, traditional cooking methods (hot-smoking) and Asian and western flavors to make one great mouth-watering sandwich.
Ingredients:
salmon and brine
16 oz salmon fillet, skin off, bones out (always use wild-caught oceanwise sockeye or coho)
½ cup brown sugar
¼ cup coarse salt
Spicy Mayo:
½ cup mayonnaise
1 Tbsp sriracha (or to taste)
Maple Mustard Cole Slaw
½ heads Savoy cabbage, shredded
2 ½ Tbsp yellow mustard
2 ½ Tbsp maple syrip (Canadian, preferably – wink, wink)
1 ½ Tbsp Dijon mustard
⅔ cup mayonnaise
For more details and directions, read the full recipe here.
Source: Food Network
The West Coast Traditional Desserts
No-Bake S’Mores Cheesecake-Perfect for Summer: Nothing says summer quite like making s’mores on the campfire; everyone gathers around a crackling fire, the smell of toasted marshmallows fill the air…and then the shrieking starts when those ‘mallows unexpectedly catch fire…
Ingredients:
Graham Crust:
20 graham squares
1/4 cup unsalted butter, melted
pinch of salt
Chocolate Cheesecake Filling:
265 g good-quality dark chocolate, chopped
340 g cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1 cup heavy whipping cream (will yield ~2 cups whipped cream)
1/2 tsp espresso powder (optional)
Meringue Topping:
3 large egg whites
3/4 cup granulated sugar
Pinch of salt
1/2 tsp vanilla extract
Makes: One 8-inch No-Bake S’mores Cheesecake
For more details and directions, read the full recipe here.
Source: Food Network
Nanaimo Bar Pie: We love Nanaimo bars and we love pie. So why not combine the best of both worlds? We’ve kept the signature crumb base of the bar, but lightened the filling and softened up the glaze. The result? A dessert that tastes like a Nanaimo bar, but eats like a pie.
Ingredients:
For the Base:
1 cup graham cracker crumbs
1/4 cup cocoa powder
1/4 cup granulated sugar
1/2 cup sweetened flaked coconut
1/4 cup finely chopped walnuts
1/4 tsp kosher salt
1/4 cup butter, melted
1 large egg, lightly beaten
For the Filling:
1 -1/2 cups 2% milk
1/2 tsp vanilla extract
6 Tbsp sugar
3 large egg yolks
3 Tbsp custard powder
1/2 cup 35% cream
For the Glaze:
2 ounce semisweet chocolate, roughly chopped
2 Tbsp unsalted butter
2 Tbsp light corn syrup
1/4 cup 35% cream
For more details and directions, read the full recipe here.
Source: Food Network
Strawberry Rhubarb Pie: With Canada Day around the corner, here is a traditional pie recipe with an added Canada Day-inspired touch. There’s just something so irresistible about the combination of the sweet and tangy pink filling -that’s why Strawberry Rhubarb Pie is one of West Coast favourite pies.
Ingredients:
Crust:
2-1/2 cup all-purpose flour
1 tsp salt
1 Tbsp granulated sugar
1 cup cold butter, unsalted, cut into 1/2-inch pieces
1 cup cold water
4 Tbsp cider vinegar
1 cup ice
Egg Wash:
1 egg
Coarse sugar
Filling:
5 cups chopped rhubarb, trimmed and cut into 1/2 inch pieces
3 cups strawberries, halved
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1/2 tsp lemon juice
1 tsp cinnamon
1/4 cup cornstarch
Prep Time: 30 minutes
Chill Time: 60 minutes
Cook Time: 50 minutes
Makes: One double crust 9-inch pie
For more details and directions, read the full recipe here.
Source: Food Network