Hot Off The Grill: Grilled Maple
Balsamic Salmon Brochettes with Oranges
A posse of us stood with Executive
Chef Tim May this past February, watching jack-of-all-trades John (Cowboy) Caton
wrangle wet concrete from the resorts' huge cement truck, down into floor-forms
laid in preparation for the new ranch-style Cookhouse. As we celebrated the pour,
Chef told us of his plans for the massive new kitchen, and that, after six years
at Quait Bay, he had assigned himself full-time to the Outpost. For the next four
months, Chef designed new menus, experimented with marinades and reinterpreted
his trademark modern natural cuisine to suit the Outpost's emphasis on grilling
and slow-roasting. Over the course of the season, he revelled in his new open-kitchen
space - more than ten times the size of Quait Bay - and perfected many favourites.
"Grilling meats and produce presents unique challenges," says May "forcing me
to explore non-traditional methods and flavour combinations that were not second
nature." The results, guests agree, are spectacular. Here Tim offers some advice
to amateur chefs in search of winter grill recipes that taste anything but backyard
barbeque. For The Marinade: - 1 small onion, quartered
- 2
cloves garlic, peeled
- 2 T dijon mustard
- 1 C maple syrup
- 1
C balsamic vinegar
- 2 C x-virgin olive
- sea salt (to taste)
- fresh
cracked black peppercorns (to taste)
For The Brochettes: - 32
oz. salmon, cut into 2 oz chunks
- 4 small oranges, peeled and cut into
24 wedges
- 24 green onions (white ends only)
- fresh tarragon (to
taste)
- 8 10-inch metal skewers
- In food processor, combine
onion, garlic, dijon, syrup, vinegar, s&p.; Puree until smooth.
- To prevent
separation, "slowly" add oil. Adjust s&p; to taste.
- Starting and ending
with salmon chunks (4), alternately spear fish (3), orange (3), and green onion
(3) pieces.
- In non-reactive shallow pan, pour marinade over skewers, cover
and refrigerate 4 hours or overnight.
- Pre-heat BBQ. To prevent sticking,
ensure grill is VERY HOT! Grill until medium rare. Serve with a fresh spinach
salad or mushroom risotto. Makes 8 brochettes.
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