July is the worst…said no Canadian ever. The first full month of summer kicks off with the Canada Day long weekend, and then jumps straight into National Grilling Month. Who knew patriotism could be so delicious?
Given the awesomeness of it all, plain-old burgers or hot dogs sound a little lacklustre. The same goes for drinking too much to actually taste anything! So keep it to a couple Canadian-brewed tallboys while you prepare and enjoy this easy maple-sweetened recipe from Don’t Change Much Champion Ned Bell, the Ocean Wise Executive Chef at the Vancouver Aquarium.
1 tbsp chilli paste (your favourite hot sauce works too)
1 pound peeled and deveined jumbo shrimp
Step 1: Heat 2 tablespoons of the oil in a cast-iron pan over medium BBQ heat, then sauté the garlic, shallots and ginger for 30 seconds. (A pot on the stove works well too.)
Step 2: Add the tomatoes, stir and sauté for 3 minutes.
Step 3: Add the apple juice, coconut milk, and maple syrup.
Step 4: Add the juice from both limes, then stir and cook for 15 minutes.
Step 5: In a large bowl, coat the defrosted jumbo shrimp with two tablespoons of cooking oil and a pinch of salt and pepper. Grill those suckers over medium heat for six minutes, turning them halfway through, and put them in a large bowl.
Step 6: Stir in the chilli paste into the simmering pan or pot, and adjust the seasoning with salt if needed.
Step 7: Pour the sauce over shrimp and stir so that all shrimp are coated.
Make it a meal — Serves two!
Turn this into a better-half-impressing lunch or dinner by serving the shrimp on top of some steamed rice and grilled vegetables. And let’s not forget the garnish: A few sprigs of cilantro. If you squint, those fresh-tasting leaves can look like they came from a miniature maple tree.
Now THAT’S how you kick a Canada Day BBQ — and if all goes well, some bedroom fun — up a notch!
What is the best BBQ recipe? Share your go-to grill moves with your buddies in the comments below…
Theodore Geisel, a.k.a. Dr. Seuss, penned “Green Eggs and Ham” on a bet that he couldn’t write a book using 50 or fewer words. You won’t have to make this easy recipe 50 times for it to become one of your go-to dishes — just once should do the trick! Courtesy of Don’t Change Much Champion Chef Ned Bell, this tasty and healthy meal swaps ham for wild salmon fillets, which we’re sure Dr. Seuss would have loved despite the fact that “salmon” doesn’t rhyme with much. (Famine? Gammon?) Whether you’re “in a box or with a fox,” as the book says, this delicious high-protein meal shows how easy healthy recipes can be!
Chef Ned Bell’s Green Eggs and Salmon
2 whole ripe avocados, peeled and pitted
2 cups green garbanzo beans (a.k.a chickpeas; put aside 3 tablespoons for later)
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1 cup olive oil (extra virgin is best)
2 tablespoons Greek yogurt
Juice and zest (grated skin) of 1 lime
Juice and zest of 1 lemon
1 teaspoon salt
1 teaspoon cracked black pepper
Blend all dressing ingredients in a blender or food processor until smooth.
Adjust seasoning with salt and pepper to taste. Set aside until you’re ready to build your breakfast skillet for baking.
Once rinsed, coat salmon fillets with a little olive oil, and season with a pastrami spice blend before grilling. We suggest picking up a premade pastrami seasoning blend, but you can also make your own.
From there, just keep an eye on the salmon and cook it to your preference. While the salmon is cooking, prepare the breakfast skillet for baking.
Breakfast Skillet Ingredients:
2 tablespoon ricotta cheese
2 eggs per person
Pea shoots (desired portion)
1 wild salmon fillet per person
Preheat your oven to 350 degrees F while you prepare the ingredients.
In a cast iron skillet or oven-safe casserole dish, toss a few tablespoons of the green chickpeas to cover the bottom of the dish.
Add two generous spoonfuls of the green chickpea dressing to the centre of the skillet.
Crack 2 eggs on either side of the green chickpea dressing.
Bake in the oven for 10 minutes or until the eggs are set, but not hard.
Remove from the oven and dish out onto serving plates. Add your salmon fillets once cooked, and top with the ricotta, sliced avocado and pea shoots.
Drizzle with extra virgin olive oil and a squeeze of fresh lemon juice, and check out our photos to see how the dish is presented.
Do you know any can’t-miss salmon recipes? Go ahead and share the joy with your buddies in the comments below!
This article was originally published on April 21, 2016.
Inspired by NHL veteran and one of our champions, Trevor Linden, Chef Ned Bell’s Big Green Salad is a dish that’s perfect for warmer days and features Ned’s specialty, seafood. The salad is packed with lean protein, the right amount of heart-healthy fat, and fiber-filled vegetables to keep you full longer.
4-5 oz of salmon per person
1 bunch asparagus
1 bunch broccolini
1 cup sprouted (or canned) lentils
½ cup ricotta or goat cheese
¼ cup toasted and salted almonds
Extra virgin olive oil
Chili Spice, seasoned to taste
Method & Assembly:
Season the asparagus and broccolini with olive oil, sea salt and lemon zest.
Lightly grill for 2 minutes on each side.
Season the wild salmon with olive oil, sea salt and chili spice.
Lightly grill for 3 minutes per side, cook to medium rare, medium.
Assemble the avocado, asparagus, broccolini and sprouted lentils on the plate or platter.
Place the fish on top, crumble the cheese and almonds.
Lightly pour the extra virgin olive oil on the plate, juice and zest a lemon.
This salad will give you the sustained energy that you need to tackle your day with ease!
Shrimp are more than just a healthy option at your next social gathering — especially when you kick ‘em up a few notches. Being the man behind a stellar dish impresses both your bros and ladies!
Here’s a tasty, healthy and easy-to-prepare shrimp show-stopper from Canadian Men’s Health Foundation Champion Ned Bell, the Executive Chef at the Four Season’s Hotel in Vancouver.
“This recipe is all about the sauce,” Ned says. “I like it sweet and spicy, but you can adjust the quantities to make it your own.”
2 cups of grape-sized tomatoes
1 cup of coconut milk (250 mL can)
¼ cup honey (real maple syrup would also work)
¼ cup apple juice 2 limes, juice and zest (grated lime peel)
1 tbsp fresh ginger, chopped
1 clove garlic, chopped
1 shallot, fine diced
2 tbsp canola oil (olive oil works too)
1 tbsp chilli paste (can be found in the ethnic foods aisle at your supermarket)
1 lb of shrimp
Step 1: Heat cooking oil in a pot over medium heat, sauté the garlic, shallots and ginger for 30 seconds.
Step 2: Add the tomatoes, stir and sauté for 3 minutes.
Step 3: Add the apple juice, coconut milk, honey, lime juice and zest.
Step 4: Cook for 15 minutes, then stir in the chilli paste.
Step 5: Taste the seasoning, and adjust with sea salt or regular salt if needed.
Step 6: Cook the shrimp in the manner you prefer. Baked, sautéed, grilled or steamed. Here are methods to saute, cold poach and grill shrimp.
Step 7: Once cooked, pour sauce over shrimp and stir so that all shrimp is coated. Serve in a nice bowl or keep it in the fridge, until it’s time to reheat at your party. You can even turn this dish into a tasty meal by serving it with rice and vegetables.
However you choose to serve it, think about presentation. Your hard work deserves to look good. If you really want to get fancy, top it with some chopped green parsley as a garnish!
About Chef Ned Bell: Farms, lakes and oceans to table is an essential mandate of Chef Ned Bell. As the founder of Chefs for Oceans, Chef Bell is on a mission to create a movement which, within the next 10 years, allows every Canadian to easily and readily access sustainable seafood for themselves and their families. He believes that food doesn’t need to be complicated, but it is important to know where it comes from. When the apron is off, Ned can be found running local trails, cycling and spending time with family.