Grilled Salmon, Pesto, BBQ Potatoes and Asparagus - Savory Coast

Suggested Beer Pairings: Amber Ale, Indian Pale Ale, Flavoured Ale, Lighter Lager,

Examples: Red Devil Ale - R & B Brewing, Race Rocks Amber Ale - Lighthouse Brewing, Natureland Organic Amber Ale - Pacific Western Brewing, Red Truck Ale - Red Truck Brewing, Rickard's Red, Thirsty Beaver Amber Ale - Tree Brewing, Hop Goblin IPA - R & B Brewing, OK Spring IPA, Paddywhack IPA - Nelson Brewing, Scottish Highland Ale - Storm Brewing, Cutthroat Pale Ale - Tree Brewing, Hophead - Tree Brewing, Beacon IPA - Lighthouse Brewing

Comments: This meal will allow people to try several different types of beer with the food and each beer will match nicely with different characteristics of the food. For the salmon, amber ale or light lager, roasted potatoes will go nicely with pale ale or lager, fruit and raspberry ales will bring out a real citrus zest in the lemons, and light lager or flavoured ales will compliment the asparagus. Try pouring 3 or 4 different types of beer in taster glasses for you and your guests to try different flavour combinations.

Grilled Silverback Chum Salmon with Arugula Pesto, caramelized lemon, bbq roast potatoes and grilled asparagus

Roast Potatoes:

• 2 pounds new potatoes
• ¼ cup olive oil
• 6 cloves garlic
• sea salt and fresh cracked black pepper

Slice the potatoes to ½ inch thick. Toss with the other ingredients, wrap in foil and place on a rack above the grill. Roast for about 40 minutes.

Caramelized Lemons:

• 6 lemons

Cut the lemons in half and place meat side down on a low-medium spot on the grill. Turn occasionally and cook until dark but not burnt.

Pesto:

• 1 litre of arugula leaves
• ¼ cup pecans, toasted
• juice of 1 lemon
• ¼ cup grated parmesan
• ¼ cup extra virgin olive oil
• sea salt and fresh cracked black pepper

Place all ingredients except salt and pepper in a food processor and purée. Season.

Salmon:

• 1 side of silverback chum salmon or other higher fat salmon (deboned, scaled, skin on)
• ¼ cup olive oil
• ¼ cup maple syrup
• ¼ cup soy
• sea salt and fresh cracked black pepper

Directions:

Heat the grill to low, brush with oil. Place the salmon skin down on a cutting board. Slice through the flesh across the salmon every 2 inches, to about a quarter inch above the skin. Smear a spoon of pesto in each incision. Gently place the salmon on the oiled grill. Close the lid and cook until skin is crispy and salmon is cooked to medium rare-medium.

Asparagus:

• 3 bunches of asparagus, medium thickness
• ¼ cup olive oil
• sea salt and fresh black pepper

Snap the bottoms off the asparagus and peel to just below the tips. Toss in olive oil and season. Grill on medium heat until just tender.

Plating:

Place the salmon on a platter. Unwrap the potatoes and place around the salmon with the asparagus. Place the lemons around the platter. Just before serving squeeze a little lemon on everything.

Enjoy.