Canada: Maple glazed salmon with jalapeno; Spicy Yukon Gold Oven Fries topped with Green onion yoghurt dip & saute'ed mushrooms; Pear & vintage cheddar salad with candied pecan nuts & maple dijon dressing

 

Canada is a vast and geographically diverse maritime nation spanning more than half the Northern Hemisphere. Stretching across the  northern part of North America from the Pacific Ocean to the Atlantic Ocean and northward into the Arctic Ocean, it has the longest marine coastline in the world. Canada is famed for its majestic mountains, rugged wilderness, sprawling evergreen forests, prairie lands, arctic snow-scapes and incredible wildlife, not to mention a grand system of lakes that hold around 20% of all the fresh water on Earth. Canada  is the second largest country in the world and its southern border with the United States is the longest bi-national land border on the planet.

Canadian cuisine is arguably as diverse as its landscape and histories of colonisation. The earliest food traditions of Canada are those of  its First Nations People and the roots of their cuisines are the bedrock of modern Canadian creole cooking, which focuses around wild foods, seasonal ingredients, regional produce and multiculturalism. There is no dominant or over-arching food style in Canada, however, traditional Indigenous foods such as maple syrup, berries, wild game, salmon & dried meats remain popular. Canadian food culture has been enriched by early paths of migration from France, Scotland & England, as well as settlement by Scandinavians & Eastern Europeans, not to mention a sprinkling of many world food cultures during the Klondike Gold Rush

                                                                  Our Canadian Menu

included

Maple glazed salmon with jalapeno

Spicy Yukon Gold Oven Fries topped with Green onion yoghurt dip 

& 

saute'ed mushrooms

& 

                    Pear & vintage cheddar salad with candied pecan nuts & maple dijon dressing

MAPLE GLAZED SALMON

Ingredients

·      4 salmon fillets, (about 6 oz/175 g each)

·      1/4 cup (60 mL) maple syrup

·      2 tsp (10 mL) sodium-reduced soy sauce

·      2 tsp (10 mL) lime juice

·      1 jalapeno pepper, seeded and minced

·      1 small clove garlic, minced

·      1 Pinch pepper

Method:

1.     Place salmon in shallow dish.

2.     In bowl, combine maple syrup, soy sauce, lime juice,

      jalapeno pepper, garlic and pepper;

3.     pour half over salmon and turn to coat.

4.   Cover and refrigerate for 30 minutes, turning once.

5.     Place salmon on foil-lined rimmed baking sheet.

6.     Roast in 450°F (230°C) oven, brushing halfway through with remaining marinade, until fish flakes easily when tested, about 10 minutes.

7.     Broil until glazed, about 3 minutes.

Original recipe found at:

http://www.canadianliving.com/food/maple_soy_glazed_salmon.php

SPICY YUKON GOLD OVEN FRIES WITH HERBED YOGHURT & SAUTE'ED MUSHROOMS

OVEN FRIES

Ingredients:

·      4 large Yukon Gold potatoes, about 400 g each

·      1 tbsp (15 mL) extra virgin olive oil

·      1/2 tsp (2 mL) cayenne

·      1/2 tsp (2 mL) dried herbs

Method:

1.     Preheat oven to 425F.

2.     Wash potatoes (do not peel) and cut into french-fry shaped strips.

3.     Toss in olive oil, cayenne and dried herbs.

4.     Spread on a large cookie sheet and bake for 45 minutes.

SAUTE'ED MUSHROOMS

Ingredients

·      3 cups (750 mL) mushrooms, sliced

·      2 medium onions, sliced

·      1 tsp (5 mL) Worcestershire sauce

Method:

1.     when potatoes are 2/4 cooked saute sliced mushrooms and onions in cooking spray/olive oil,

2.      adding Worchestershire sauce when the mushrooms' water has evaporated and they are slightly browned.

3.     Add salt and pepper to taste.

4.     Keep warm until ready to serve.

GREEN ONION & YOGHURT DIP

Ingredients:

·      1 cups (250 mL) low fat, natural Yogurt, drained for 1 hour

·      2tbs mayo

·      2 tbsp (30 mL) green onions, chopped

·      2 tbsp (30 mL) fresh herbs, (I use chives, oregano, thyme, cilantro, and Italian parsley from my herb garden)

·      1/4 tsp (1 mL) onion powder

·      1/2 tsp (2 mL) fleur de sel, (sea salt) ground

Method:

1. Combine  drained yogurt, mayonnaise, green onion, fresh herbs, and onion powder.
2. Add ground fleur del sel and black pepper to taste.
3. Refrigerate until ready to use.

Q-Zine original recipes adapted from a recipes found at:

http://www.canadianliving.com/reader-recipe/canadian_bison_burgers_with_spicy_yukon_gold_oven_fries_and_caesar_salad.php

PEAR SALAD WITH CANDIED PECANS &  MAPLE DIJON DRESSING

Candied Pecans

Ingredients:

·      2 T butter

·      1/8 tsp black pepper

·      1 tbs sugar

·      Itbs maple syrup

·      1 cup pecan halves

Method:

1.     Melt butter in frying pan and add pepper and maple sugar.

2.     Toss pecans in butter mixture until coated well.

3.     Spread nuts out evenly on flat baking sheet and roast at 350F for 15 minutes, or until lightly toasted, stirring every 5 minutes. Remove from oven and cool on wire rack.

Maple Dijon Salad Dressing

Ingredients:

·      3/4 cup olive oil

·      1/4 cup cider vinegar

·      1/4 cup maple syrup

·      1/4 cup Dijon mustard

·      2 cloves garlic, minced

·      1/4 tsp pepper

Method:

Combine all ingredients & mix well. Store in refrigerator & mix well  before serving.

Pear & Vintage Cheese Salad

Ingredients:

·      6 cups mixed spring green (including baby spinach)

·      1/2 medium red onion thinly sliced

·      2 small pears, cored and thinly sliced

·      1 cup aged white Cheddar cheese, crumbled

Method:

1.     Arrange washed salad greens on serving platter .

2.     Top with onion and pear slices.

3.     Crumble cheddar cheese over salad and sprinkle candied pecan over top.

4.     Drizzle with salad dressing.

This is a q-zine original recipe adapted from recipe found at:

http://morethanburnttoast.blogspot.com.au/2007/07/true-canadian-salad-from-great-white.html