Half-cured Salmon with Cilantro Lime Butter and Grilled Asian Vegetables (July 26, 2001)
Summertime, and the grilling is easy... the weather is fine, the
evenings are soft and long. After lazy days, no one wants to work
that hard for dinner, and grilling is the answer!
This week, our good friend Theresa Stahl from Weber Barbecues has
sent us fabulous recipes for outdoor cooking, and who better than
Weber to know all about grilling! They've searched the country and
let us have a dish from each coast, Grilled
Scallops and Warm Potato Salad with Lemon Herb Vinaigrette from
the Maritimes, and Half-cured Salmon with Cilantro Lime Butter and
Grilled Asian Vegetables from British Columbia.
A lot of food lovers are talking about a genuine Canadian cuisine,
and the happy fact is that it exists, and has been evolving over
the years. These days, local products and favourite dishes may still
be the same old favourites, but the recipes are often spiced with
exotic and unusual flavours brought to us by our newest residents
and citizens! Our melting pot is the cooking pot, and we've embraced
with delight what different cultures have brought to our shores
and dinner tables!
Half-cured Salmon with Cilantro
and Grilled Asian Vegetables
little of this, a little of that, and suddenly good old grilled
salmon is transformed into an international sophisticate! This is
a fabulous combination of flavours; each bite is an adventure!
- Grilling method:
- Charcoal: Direct
- Gas: Direct/Medium heat
- 1 Tbs. coarse salt (15 mL)
- ¼ cup brown sugar (50 mL)
- 1 cup water (250 mL)
- ¼ cup lime juice (50 mL)
- 1 tsp. each, black peppercorns and chilies, crushed (5 mL)
- 1 tsp. cumin (5 mL)
- ¼ cup chopped cilantro leaves (50 mL)
- Lime Butter
- 4 Tbs. butter, softened (50 mL)
- 2 Tbs. chopped cilantro (25 mL)
- 1 clove garlic, minced
- Juice and minced zest of one lime
- 2 1-lb centre cut salmon fillets, bones removed (skin on) (500 g)
- 1 Tbs. soy sauce (15 mL)
- 12 fresh asparagus spears
- 4 small Japanese eggplant, halved lengthwise
- 2 small to medium red onions
- Olive oil for brushing
- Salt and pepper to taste
- Cooked rice
Marinade: combine salt, sugar, water, lime juice, peppercorns,
chilies, cumin and cilantro. Stir to dissolve sugar and salt. Place
salmon in a shallow, non-reactive pan in a single layer, skin side
down. Pour marinade over top. Place a piece of plastic wrap loosely
over fish. Weigh down the fish by placing something heavy on top.
Refrigerate 3-4 hours or overnight.
Lime butter: In food processor, combine butter, cilantro,
garlic and lime zest and process until smooth. Spoon the butter
along one side of piece of plastic wrap; roll to form a log then
twist ends of wrap to enclose the butter. Refrigerate or freeze
To grill: Remove salmon from marinade and pat dry. Cut the
fish into serving pieces. Brush flesh side lightly with soy sauce
to coat well. Pre-heat the grill on high for 10-15 minutes. Brush
the fish lightly with oil. Reduce heat to medium. Grill the fish
skin side down over direct medium heat for 6-7 minutes, until just
barely cooked through. The time will vary according to thickness
of fish. Do not overcook. Fish should remain slightly rare inside.
If your fillets are skinless, you may wish to use a hinged grilling
basket to cook the salmon, to prevent it from sticking. Oil the
basket and turn the fish once during cooking.
Snap the tough ends off the asparagus. Peel the onions and cut
into quarters, leaving the wedges attached to the base. Trim each
eggplant and cut in half lengthwise. Brush vegetables with olive
oil and season with salt and pepper. Place vegetables on cooking
grates next to salmon and grill for 4-5 minutes, turning often until
nicely browned but not charred.
a full-bodied dry white wine with a touch of residual sugar
(California Chardonnay, Alsace Pinot Gris) or an Oregon Pinot
Noir. Canadian option: Inniskillin Pinot Noir Reserve 1999.
Present grilled fish over grilled vegetables and steamed rice on
individual plates. Slice the lime cilantro butter into coins and
place one or two on top of each piece of fish. Garnish with extra
cilantro and serve immediately.
Recipes courtesy of Weber-Stephen Products Co.
Photography by Shannon Oatway.
Happily tested by Helen Hatton and Ron Morris.
For grilling tips from Weber Barbecues, go to www.weber.com.
Or call the toll-free Weber Grill-Line number, 1-800-474-5568
callers will be sent a free copy of Weber's Book of Grilled Pizza
with recipes written by Bob Blumer, a.k.a. the Surreal Gourmet.