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5 Canada Day bbq recipes



Grilled Maple Salmon with Ginger Granita

The Québec-Maritimes coast is home to some of the best seafood in Canada. For a sea-faring grilling party, try this recipe for Grilled Maple Salmon from

2 cups water
2/3 cup sugar
50 g fresh ginger, grated


Mesclun or other salad greens
Extra-virgin olive oil
Fleur de sel or Maldon salt
Roasted sesame seeds

Maple Salmon
Skinless salmon filet, cut into 90 g pieces
Salt and pepper
Canola oil
Maple syrup

Combine ingredients in a saucepan and bring to a boil. Remove from heat immediately and let cool for 15 minutes. Pour through a fine sieve into a pan and freeze for about four hours. Once frozen, scrape with a fork to lighten texture and serve in chilled cups. Keep in freezer until ready to serve.

Just before serving, toss ingredients together.

Maple salmon
Salt and pepper the salmon. Heat oil in a nonstick pan until very hot. Place salmon in pan. Halfway through cooking time, add maple syrup and turn fish over. Reduce heat and simmer until syrup thickens. Serve the salmon and sauce on a large plate, with the salad at the top left. Just before serving, take the granita out of the freezer and add it to the plate.


Tandoori Lobster Salad

For an ethnic take on traditional lobster, this Tandoori-flavoured salad makes a great side dish (or meal) to any grilled-up veggies or seafood. It comes to from Mike Robbins, executive chef of Sanafir Restaurant and Lounge in Vancouver.

Tandoori Vinaigrette
1 egg yolk
1 oz white wine vinegar
1 oz lime juice
1/2 tsp cumin
1 tsp coriander
1 tbsp fresh ginger
1 tbsp paprika
1 tbsp turmeric
¼ tsp cayenne
3-4 oz grapeseed oil
Salt to taste

½ lobster, poached and cleaned from shell. (reserve knuckle meat.)
3 oz Baby Spinach
3 oz Baby arugula
¼ Shaved red onion
½ Avocado, diced
½ cup Chickpeas
½ Mango, diced

1 lime


Tandoori Vinaigrette
Dry roast all spices at low heat in a pan with no oil until whisps of smoke begin to appear. Combine all spices with lime juice, white wine vinegar and one egg yolk in food processor or blender; puree; slowly add grapeseed oil to base at moderate blending speed to emulsify. Check seasoning, add salt as needed.

Freeze lime; slice into round cross sections as thinly as possible. Dust with sugar, arrange on sheet pan, dry on low heat (200?) until crisp.

Mix baby spinach, baby arugula, shaved red onion, chickpeas, avocado, mango and lobster knuckle meat in Tandoori vinaigrette. Place in salad bowl. Season half-lobster tail and claw in Tandoori vinaigrette; arrange lobster and crisp lime rounds fanned out on top of salad.


more for your canada day celebration

10 Great Canada Day Fashions
10 Great Canada Day Bash
30 Things Canadians Should Know About Canada

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