Sunday, 19 August 2012

Maple and Dijon Glazed Salmon with Smoky Sweet Onions and Oven Roasted Veggies

Simply Divine
These gorgeous vegetables are all locally grown. 
The beets, turnip and carrots were given to me by my friend James Manderville, and the others from one of my neighbours at the Davie Village Community Garden.
Keep an eye peeled for recipes using my very own grown heirloom tomatoes.

Oven Roasted Veggies
Olive oil

Preheat oven to 450.
Scrub veggies.
Peel turnip.
Drizzle vegetables with olive oil.
Wrap veggies separately in foil.
Place beets and turnip on baking tray. Bake for 20 minutes.
Add carrots bake for another 30 minutes.
Rove tray from oven. 
Carefully open beets. Under cold running water, rub to remove skins.
Arrange veggies on a platter or individual plates.

Maple and Dijon Glazed Salmon with Smoky Sweet Onions
2 tbsp maple syrup
2 tbsp lemon juice
1 tbsp grainy Dijon mustard
1/2 sweet onion, thinly sliced
1 tsp canola oil
2 boneless skinless salmon fillets
Salt and pepper

Soak cedar plank in water for 4 hours, Weighing it down to keep it submerged.
Prepare a spray bottle for flare-ups.
In a small bowl, combine maple syrup, lemon juice and Dijon; set aside.
Toss sliced onion in canola oil and 2 tbsp of syrup mixture.
Preheat BBQ to high.
Place plank in BBQ reducing heat to medium immediately.
Spread onion mixture evenly over plank. 
Close lid for 3-5 minutes. DO NOT leave unattended.
Sprinkle salmon with salt and pepper and place on top of onions. 
Brush with some of remaining mixture and reduce heat to low. Close lid; cook for 10 minutes. Brush with remaining mixture. Close lid; cook for 5-8 minutes longer. 
Add vegetable to grill.

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