Summer is here and we are looking to get outside and start grilling!
Check out some fantastic favorites from the Heavens/ACADEMY team.
June is the beginning of Wild Sockeye salmon season. I cook the salmon on a cedar plank or on aluminum foil on the bbq. a high temperature to sear the skin to the wood or foil. I steam fresh Asparagus and roast yams or potatoes on the bbq.
I make a Lemon Dill Hollandaise sauce for the salmon and asparagus. And a fresh strawberry and rhubarb pie for dessert. Ron Luciuk
BBQ Maple Salmon Marinade
1/3 cup maple syrup
1/4 cup soy sauce
1 Tbsp sesame oil
2 garlic cloves
1/2 Tsp pepper
1/4 cup chives
Marinate one hour Helen Vanderburg
Sweet Ginger Marinade = works fantastic with Chicken,Turkey and Fish
½ cup raspberry jam or jelly
¼ cup soy sauce
2 tbsp. grated ginger root
2 tbsp. lemon juice
2 cloves garlic
Marinate meat 2-24 hours. Lisa Kingston
Beef/Pork Marinade
1 cup soy sauce
1 cut hoisin sauce
3 tbsp. sesame oil
1 tbsp. Chinese chili sauce
Cilantro, basil, garlic and ginger to taste
Marinate meat 2-24 hours Elaine Arthur
Grilled Vegetables
Pick your favorite veggie – zucchini, asparagus, broccoli, mushrooms or mix them all together and put in a bbq wok – toss with olive oil, salt, pepper, garlic and fresh herbs of your choice (oregano, thyme, basic)
Grill to taste. A little sprinkle of parmesan cheese to top off before serving - Karen Vouri
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