Our tenth stop marks the end of our culinary journey- Canada


Our tenth stop marks the end of our culinary journey around the world…we finally reached the most marvelous country in the world, our home – Canada.


A country full of amazing landscapes, 31,752 lakes, 2.4 Million square kilometers of forest, bordered by three oceans and inhabited by 38 million incredibly kind and amazing people.


A country so divers that you could easily complete a culinary tour around the

world just in the city of Toronto, which is home to 230 different nationalities.


A country so vast that you will have a hard time exploring all of the 6 time zones, 243,000 km of coastline, 48 national parks, and more than 1,000 provincial parks.



Imagine taking a hike along the world famous Bruce Trail spanning the lush Niagara Region all the way to the pristine Bruce Peninsula. Maybe you choose a route to enjoy the breathtaking views of Lake Ontario from the escarpment, or the cliffs overlooking Georgian Bay. Maybe you choose to dive deep into the woods, or hike along some of the hundreds

of waterfalls in Ontario, following century

old trails created by the First Nations.


Wherever you end up going you are sure to find a cozy little restaurant or a warm campfire, where you can enjoy a Canadian staple and delicacy

BBQ Maple Syrup salmon on a cedar plank.




Salmon is not only one of the healthiest food choices due to its high content in Omega-3-fatty acids, but also very delicious.


If there is no plank around or the weather is too nasty for barbecuing, you could easily prepare this recipe in the oven. So, take a few minutes and lets prepare this easy to do recipe with me.


For our Bbq Maple Syrup Salmon on a cedar plank for two you will need:

  • A wooden plank, watered for about 2 hours (so it won’t burn on the bbq)

  • 2 fillets of salmon, skin on

  • 40 ml of real Canadian Maple Syrup

  • 20 ml organic Tamari or regular soy sauce

  • A piece of fresh peeled ginger about 3 cm long, minced

  • 4 garlic cloves, minced

  • Salt and pepper to taste

Preparation:

  1. Heat the barbecue, to 400-degree Fahrenheit

  2. In the meantime, combine the soy sauce and the maple syrup in a bowl

  3. Season the salmon with salt and pepper to taste, and place in shallow dish

  4. Pour the marinade over the salmon and let sit in the fridge for about 10 minutes

  5. Put the plank on the barbecue and close the lid for about 10 minutes

  6. Place the salmon on the plank, skin-side down, saving the rest of the marinade in the casserole

  7. Sprinkle the minced ginger and garlic on top

  8. Close the lid and heat for about 10 Minutes on about 350-degree Fahrenheit

  9. Baste the salmon with the other leftover marinade

  10. Heat another 10 Minutes or more depending on the thickness of the filets until the internal temperature has reached 145 degree Fahrenheit or less if you like your fish a little raw and you know exactly that it came from a trusted source

  11. Take the plank from the barbecue (take care it is superhot) and serve the salmon right from the plank

Enjoy!

While having the salmon on the barbecue you could prepare some rice and vegetables. I like baby spinach steamed with olive oil, spiced up with salt and pepper, garlic, and a little nutmeg. Accompanied by some brown or wild rice.

Alternatively, you could do your salmon in the oven:

  1. Heat the oven to 400-degree Fahrenheit

  2. Season the salmon with salt and pepper to taste

  3. Place the salmon in an ovenproof casserole

  4. Combine the maple syrup, soy sauce, garlic, and ginger to a marinade

  5. Pour the whole marinade over the salmon in the casserole

  6. Let sit for about 10 minutes in the fridge

  7. Place the casserole in the oven and bake for about 25-30 minutes, depending on the thickness of the fillets and the salmon has reached an internal temperature of 145-degree Fahrenheit.

  8. Take out of the oven and serve out of the casserole

Enjoy!

Nutritional information:

Besides its high content in cholesterol lowering, anti-inflammatory Omega-3- fatty acids Salmon is a good source of B Vitamins especially B 12 and Selenium.


Garlic is not only supporting heart health and liver detoxification, but it also is a natural antibiotic which, contrary to a regular anti-biotic, is strengthening the gut flora.

Ginger is well known for its anti-inflammatory benefits. Ginger is also famous for its stomach-soothing properties, it can calm an upset stomach and supports digestion in general.


Maple syrup – even though maple syrup contains a substantial amount of Manganese as well as other minerals like Zinc and Calcium and more than 24 different Antioxidants and Phyto-nutrients it is still a sugar. No way out here. Yet, it is a natural product if it is 100% pure and we all need something sweet sometimes…I truly believe that using natural sugars like honey or maple syrup in moderation and at the same time avoiding white sugar in general, is more beneficial than depriving yourself of everything potentially inducing hunger attacks which lead to far worse an outcome.


Of course, any sugar will raise your blood sugar level, so if you have a family history of diabetes or have been diagnosed with diabetes, you might have to avoid any sugar, even the most natural one. Please talk to your doctor about it before using.


Miso and Tamari are made of soy. Soy got a bad reputation as most soy in North America is genetically modified. Therefore, I highly recommend choosing organic miso resp. organic tamari. Unfortunately, soy is one of the most common food allergens like nuts, dairy, gluten, eggs, or nightshades. Yet fermented soy like in miso or tamari is usually easier to digest. It even supports a healthy microbiome as it contains a lot of good gut bacteria comparable to a probiotic. So, if you are not sensitive to soy try these healthy products. Soy also contains isoflavones like genistein and daidzein which can play an important role in preventing hormone-related cancers as well as so-called lignans which contain Phyto-estrogens can support women in menopause.


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