Serves 4-6
Free of: Most top allergens and gluten-free. Contains fish and mustard.

Chef’s Note: Fish and mustard are top allergens but, for those who aren’t allergic to them, this recipe makes a superb patio main.

Ingredients

• 1 cedar barbecue plank, about 12″ x 6″ (soaked in water overnight)
• 1 kg (2.2 lb) filet fresh salmon, skin on
• 1/4 cup (60 mL) grainy mustard [Look for g-free brands]
• 1/4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme, minced
• 2 tbsp (30 mL) lemon zest

Method

1. In a small bowl, stir together mustard, maple syrup, thyme and lemon zest.
2. Spread marinade over top of salmon. Marinate in fridge at least one hour (or overnight for enhanced flavour).
3. To cook, heat barbecue to medium-high. Place salmon on cedar plank, then place plank n heated grill.
4. Barbecue 12-15 minutes, until cooked. Remove from heat.
5. Serve salmon either cooled to room temperature, or hot off the grill.

Chipotle and Honey Garlic

Serves 4-6
Free of: Gluten and top allergens.

Ingredients

• 3 lbs chicken wings, washed and patted dry

CHIPOTLE MARINADE

• 4 tbsp (60 mL) chipotle peppers from a can, puréed (prepare at home)
• 1 small onion, minced
• 4 cloves garlic, minced
• 2 tbsp (30 mL) tomato paste
• 2 tbsp (30 mL) brown sugar
• 2 tbsp (30 mL) olive oil
• juice of 1 large orange
• pinch salt
• pinch pepper

HONEY GARLIC MARINADE

• 1 cup (250 mL) honey
• 1 head garlic, roasted (oven roast at home; 30-40 minutes)
• 2 tbsp (30 mL) fresh thyme
• 2 tbsp (30 mL) olive oil
• pinch salt
• pinch pepper

Method

1. Divide chicken wings into two large plastic self-locking bags
2. In bowls, combine ingredients for each of the marinades and mix well.
3. Pour one marinade over wings in each of the bags and seal well. Refrigerate 4-6 hours or overnight.
4. Barbecue wings over hot coals for 4-6 minutes each side or until done.
5. Serve with your favorite dip.