LCBO Food & Drink Summer 2018

SEARED SALMON WITH CITRUS SLAW

5 Meanwhile, heat olive oil in a large pot over medium heat. Add garlic and cook for 1 min- ute or until fragrant. Add onions, salt, thyme and ½ cup (125 mL) water. Cover and cook for 30 minutes until onions are very tender, stir occasionally. 6 Once onions are very tender, remove lid and increase heat to high. Continue cooking until all the liquid has evaporated, about 10 minutes. Place mixture in a large bowl and allow to cool to room temperature. 7 Once ready, prick the puff pastry with a fork over the entire surface to prevent air bubbles from forming. Spread all the onions evenly over the pastry. Drain the anchovies and place even- ly across the surface in a traditional criss-cross (or other) pattern. Dot with capers and olives. 8 Bake in preheated oven in lower third of oven until the pastry is golden and crispy; check at 25 minutes and cook longer if necessary. Do not undercook the pastry. 9 Let cool slightly before cutting into squares and serving. Serves 6 as a light lunch

2 Using a vegetable peeler, peel the skin from the orange and grapefruit into strips, trying to avoid the white pith. Place 2 pieces of salmon on 2 large pieces of foil wrap. Divide the citrus zests evenly between the salmon and drizzle each pair of fillets with 1 tsp (5 mL) vegetable oil. Season all with salt and pepper. Wrap foil around fish to enclose. 3 Turn off one half of the barbecue, leaving the other half on high. Place salmon packs on the unheated side and close lid. Cook salmon and check doneness at 15 minutes, cooking longer if needed. 4 While salmon is cooking, place mayonnaise, sesame oil and rice wine vinegar in a large bowl. Stir to combine. 5 Slice any remaining peel and pith off the citrus fruit. Slice fruit into segments, use the entire orange, but no more than ½ cup (125 mL) of the grapefruit. Add fruit to the bowl along with the cabbage, green onions and cilantro leaves. Season generously to taste. Toss gently to coat well and serve with the cooked salmon. Serves 4

This dish is perfect for an easy summertime dinner with some friends and brews. The slaw can even be made earlier in the day then pop the salmon on the barbecue just before you’re ready to eat. Add a side of steamed rice and you’re all set. 1 large navel orange 1 small pink grapefruit 4 salmon fillets, each 6 oz (170 g) with or without skin 2 tsp (10 mL) vegetable oil, divided Salt and freshly ground pepper to taste 3 tbsp (45 mL) mayonnaise 2 tsp (10 mL) sesame oil 2 tbsp (30 mL) rice wine vinegar 5 cups (1.25 L) napa cabbage, sliced thinly ¼ cup (60 mL) green onions, thinly sliced ¼ cup (60 mL) cilantro leaves, finely chopped

1 Heat the barbecue to high with lid closed.

FOOD & DRI NK SUMMER 2018 159