Chef Barbecued Salmon with Smoked Tasso Butter Sauce and Hyper-Fresh BC-Inspired Salad

Special Thanks to Chef Bradley Yip for spending time in our Etobicoke ‘must-see’ showroom to create and share this fantastic healthy grilling recipe prepared on a Kamado Joe Classic Joe III & Broil King Regal Pellet 500.

BARBECUED SALMON

Serves: 4

INGREDIENTS:

• 4 fillets of fresh British Columbia salmon (6 oz each), skin-on
• Olive oil
• Salt and freshly ground black pepper
• 1 lemon (for serving)

DIRECTIONS:

1. Preheat the grill: Set your barbecue or smoker to 375°F (190°C) for indirect heat cooking. Add wood chips or pellets to the smoker for a subtle smoky flavor.
2. Prepare the salmon: Brush the fillets lightly with olive oil and season with salt and pepper.
3. Grill the salmon: Place the salmon fillets skin-side down on the grill grates over indirect heat. Close the lid and cook for 12-15 minutes, or until the salmon reaches an internal temperature of 125°F (52°C) for medium-rare. The skin should crisp up, and the flesh should flake easily. Remove from the grill and keep warm.
   

SMOKED TASSO BUTTER SAUCE

INGREDIENTS:

• 1/2 cup smoked tasso ham, finely diced
• 1/2 small shallot, finely minced
• 1 clove garlic, finely minced
• 1/4 cup dry white wine
• 1/2 cup chicken or fish stock
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 2 tbsp cold unsalted butter, cubed
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Heat the skillet: Place a cast iron skillet directly on the grill grates over medium heat (or a hot spot of your smoker setup). Let it preheat for a few minutes.
2. Cook the Tasso: Add the diced tasso ham to the skillet and let it render down, stirring occasionally, until lightly browned, about 2-3 minutes.
3. Add aromatics: Stir in the shallot and garlic, cooking until softened and fragrant, about 1-2 minutes.
4. Deglaze: Pour in the white wine, scraping up any browned bits from the skillet. Let it reduce by half.
5. Simmer: Add the chicken or fish stock and heavy cream. Move the skillet to indirect heat, close the grill lid, and let the sauce simmer gently for 4-5 minutes until it thickens slightly.
6. Finish the sauce: Stir in the Dijon mustard, then reduce the heat further. Gradually whisk in the cold butter, one cube at a time, until the sauce is smooth and glossy. Stir in the parsley and season with salt and pepper to taste.

BC-INSPIRED CRUNCHY ACIDIC SALAD

Serves: 4

INGREDIENTS: For The Salad

• 4 cups mixed greens (arugula, kale, and spinach)
• 1 cup thinly shaved fennel
• 1 cup thinly sliced radishes
• 1 cup julienned carrots
• 1/2 cup thinly sliced red onion (soaked in ice water for 10 minutes to mellow)
• 1 cup fresh BC apples, julienned (such as Honeycrisp or Ambrosia)
• 1/4 cup roasted hazelnuts, roughly chopped (from BC, if available)
• 1/4 cup pumpkin seeds (lightly toasted)
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
  

INGREDIENTS: For the Dressing:

• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice (plus zest from half a lemon)
• 1 tbsp honey (or maple syrup for a Canadian touch)
• 1 tsp Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Make the Dressing: In a small jar or bowl, combine the apple cider vinegar, lemon juice, honey, Dijon mustard, and lemon zest. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
2. Prepare the Salad: In a large bowl, toss the mixed greens, fennel, radishes, carrots, red onion, and apples together. Add the roasted hazelnuts, pumpkin seeds, and fresh herbs.
3. Assemble: Drizzle the dressing over the salad just before serving. Toss gently to coat. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
4. Serve: Plate the salad alongside the Barbecued BC Salmon with Smoked Tasso Butter Sauce. Garnish with a sprinkle of additional roasted hazelnuts and fresh dill for presentation.
5. Enjoy