Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Grilled Birch-Glazed Salmon SHARE VIA: Facebook Twitter PinterestOne the things I love about spring is being able to enjoy the first run of salmon. That it coincides with warm out-on-the-deck weather and Mother’s Day is a bonus. So, dads (or sons), here’s an easy Mother’s Day salmon recipe that’s done on the barbecue. Start her off with an icy gin (Victoria Gin, natch) and tonic (don’t cheap out on the tonic – buy Fentimans if you can) while the Q heats up and enjoy the evening. This recipe is pure BC. Ingredients1/2 cup birch syrup*2 tbsp lemon juice 4 tbsp light soy sauce 1/4 cup Dijon mustard 1 tsp ginger root, mincedFour 6-ounce wild Spring (Chinook) salmon filets (skin on)3 tbsp green onions, thinly sliced In a small bowl, whisk together first 5 ingredients. Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour. Remove fish from dish and place skin side down on a medium hot grill, saving the used marinade. Cover and grill for about 4 minutes. Brush with saved marinade; cover and grill for another 4 minutes or until cooked through (fish should flake easily with a fork). To remove the filets from the grill, slip a spatula under the salmon and remove, leaving behind the skin. To serve, drizzle reserved (unused) 1/4-cup marinade over salmon fillets and top with scallions. Serves four. • Birch syrup comes from the sap of birch trees. For maple syrup it takes about 40 litres of sap to create one litre. To make birch syrup the amount of sap required is doubled or even tripled. The taste isn’t like maple syrup, more like molasses. While birch syrup is expensive a small amount goes a long way. In Vancouver find birch syrup at Edible BC, and in Victoria try Plenty. Click here to learn about making birch syrup. Recipe by Gary HynesMain CourseRecipesseafood SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Comments are closed.