Mango Chipotle Glazed Salmon

Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
Mango Chipotle Glazed Salmon
Print Recipe
    Servings Prep Time
    4 people 30 minutes
    Cook Time
    12-20 minutes
    Servings Prep Time
    4 people 30 minutes
    Cook Time
    12-20 minutes
    Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
    Mango Chipotle Glazed Salmon
    Print Recipe
      Servings Prep Time
      4 people 30 minutes
      Cook Time
      12-20 minutes
      Servings Prep Time
      4 people 30 minutes
      Cook Time
      12-20 minutes
      Ingredients
      Salmon
      Mango Salsa
      Servings: people
      Instructions
      Salmon
      1. Soak cedar plank for a minimum of 60 minutes.
      2. While the cedar plank is soaking make the salsa and glaze.
      3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
      4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
      5. Preheat grill to 400°F.
      6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
      7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
      8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
      Mango Salsa
      1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

      Mushroom and Arugula Quinoa Bowls

      Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
      Mushroom and Arugula Quinoa Bowls
      Print Recipe
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
        Mushroom and Arugula Quinoa Bowls
        Print Recipe
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
          2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
          3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
          4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
          5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
          Recipe Notes

          I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

          Beef Roulade

          Beef Roulade
          Print Recipe
            Servings Prep Time
            3-4 people 40 minutes
            Cook Time Passive Time
            10 minutes 3 minutes
            Servings Prep Time
            3-4 people 40 minutes
            Cook Time Passive Time
            10 minutes 3 minutes
            Beef Roulade
            Print Recipe
              Servings Prep Time
              3-4 people 40 minutes
              Cook Time Passive Time
              10 minutes 3 minutes
              Servings Prep Time
              3-4 people 40 minutes
              Cook Time Passive Time
              10 minutes 3 minutes
              Ingredients
              Servings: people
              Instructions
              1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
              2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
              3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
              4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
              5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
              6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
              7. Preheat grill to medium-high.
              8. Rub or brush prepared rolls on both sides with oil.
              9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
              Recipe Notes

              -I have found that using grated provolone makes the roll easier to roll.

              -Using a mesh grill mat is convenient but not necessary.

              Creamy Mustard Dill Sauce

              Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
              Creamy Mustard Dill Sauce
              Print Recipe
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                Creamy Mustard Dill Sauce
                Print Recipe
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Ingredients
                  Servings: cup
                  Instructions
                  1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

                  Mini Cornmeal Sausages with Creamy Honey Mustard


                  Mini Cornmeal Sausages with Creamy Honey Mustard
                  Print Recipe
                    Servings Prep Time
                    48 pieces 30 minutes
                    Cook Time
                    30-40 minutes
                    Servings Prep Time
                    48 pieces 30 minutes
                    Cook Time
                    30-40 minutes
                    Mini Cornmeal Sausages with Creamy Honey Mustard
                    Print Recipe
                      Servings Prep Time
                      48 pieces 30 minutes
                      Cook Time
                      30-40 minutes
                      Servings Prep Time
                      48 pieces 30 minutes
                      Cook Time
                      30-40 minutes
                      Ingredients
                      Cornmeal Sausages
                      Creamy Honey Mustard
                      Servings: pieces
                      Instructions
                      Creamy Honey Mustard
                      1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                      Cornmeal Sausages
                      1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                      2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                      3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                      4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                      Recipe Notes

                      -use a deep fryer if desired.

                      -I found cocktail sausages at Costco.

                      -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                      -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.