I was born on the far east coast of Canada in Corner Brook, Newfoundland and I grew up on the far west coast of Canada in Squamish, British Columbia. I know that there is a lot of land and culture in between these two coasts but all the emotions and pride that these two points on the map evoke in me are My Canada.
My Canada is an island in the Atlantic Ocean where the steel blue sea crashes against the unforgiving coastline to create a proud, stoic, beautiful scene that is reflective of the hardy people that live there – people who speak with a musical lilt in their voice and who will always set one more place at the table.
My Canada is majestic mountains and tall, ancient trees where the Pacific Ocean meets the sky to provide breathtaking, soul soothing seascapes; where the people may have “West Coast Webs” but truly appreciate the rain for the way it makes everything so green and lush and where every opportunity is taken to enjoy the amazing outdoors that they have been blessed with.
My Canada is salmon, oysters, crab, lobsters and prawns. Salt beef, mustard pickles, cod cakes and bottled moose. Maple syrup, back bacon, cabbage rolls and baking powder biscuits. Blueberries, peaches, sweet corn and baby potatoes. Baked beans, scalloped potatoes, roast beef and yorkshire puddings. Butter chicken, sushi, souvlaki and dim sum. Gouda, cheddar, bleu cheese and feta. Mmm… My Canada is delicious!
So, moy son stay where you’re to and I’ll come where you’re at and we’ll have a scuff and scoff to celebrate My Canada and yours. What is your Canada?
Happy Canada Day, from coast to coast.
Cedar-Planked Salmon with Maple Mustard Glaze
- 1-1/2 lb (680 g) salmon fillet
- 1/4 cup (50 mL) maple syrup
- 2 tbsp (25 mL) grainy Dijon mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
Soak an untreated cedar plank in water for 30 minutes or for up to 24 hours; place salmon on top.
In small bowl, whisk together maple syrup, mustard, salt and pepper; brush half over salmon.
Place plank on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture, until fish flakes easily when tested, 20 to 25 minutes. Transfer to serving platter.
Crab and Lobster Cakes with Red and White Sauce
- 7 oz (198 mL ) frozen crabmeat, thawed
- 1 lobster tail, approx. 2 oz (60 g)
- 2 eggs
- 2 tbsp (25 mL) sour cream
- 1 tbsp (15 mL) lemon juice
- 1-1/4 cups (300 mL) fresh bread crumbs
- 2 tbsp (25 mL) finely diced red onions
- 1 tbsp (15 mL) chopped fresh dill
- 1/4 tsp (1 mL) Worcestershire sauce
- 1/4 tsp (1 mL) hot pepper sauce
- 1/4 tsp (1 mL) each salt and pepper
- 1 tsp (5 mL) vegetable oil
- Roasted Pepper Coulis:
- 1 sweet red pepper
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 small onion, chopped
- 1 large garlic clove, minced
- 1/2 cup (125 mL) tomato juice
- 1 tbsp (15 mL) white wine
- 2 tsp (10 mL) chopped fresh basil
- 1/4 tsp (1 mL) each salt and pepper
- Dill Cream:
- 1/2 cup (125 mL) white wine
- 3/4 cup (175 mL) whipping cream
- 1 tsp (5 mL) butter
- 1 tsp (5 mL) all-purpose flour
- 2 tbsp (25 mL) chopped fresh dill
- 1 pinch each salt and pepper
In large bowl, whisk eggs, sour cream and lemon juice until smooth. Stir in crumbs, onion, dill, Worcestershire and hot pepper sauces, salt and pepper. Mix in crab and lobster. With damp hands, form by 1/4 cupfuls (50 mL) into 8 cakes, each scant 1/2 inch (1 cm) thick. (Make-ahead: Arrange on waxed paper-lined rimmed baking sheet; cover and refrigerate for up to 2 hours.)
Lightly brush large nonstick skillet with oil; place over medium heat. Fry cakes, in batches if necessary and brushing lightly with oil if needed, until golden and crisp on both sides, about 4 minutes per side.
Roasted Pepper Coulis: Meanwhile, grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside.
In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add tomato juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Put in blender or food processor. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Dill Cream: In saucepan, boil wine until reduced to 1/4 cup (50 mL), about 3 minutes. Pour in cream; boil for 3 minutes. Meanwhile, mash butter with flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. (Make-ahead: Cover surface immediately with plastic wrap; let cool and refrigerate for up to 8 hours. Reheat over low heat, stirring.)
Reheat coulis; pool generous 2 tbsp (25 mL) each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.
Recipes from Canadian Living Online