WATCH: Chef Brian McKenna is one of two B.C. competitors vying for the big prize on the second season premiere of ‘Chopped Canada’. He teaches the Weekend Morning News team how to make on of his favourite salmon recipes.
Brian McKenna of Chopped Canada shares his recipe for Old Ted’s Cure, which he describes as a blend of Canadian salmon cured in Dark Irish Stout, tropical palm sugar, Pacific sea salt, smoked in New Zealand tea tree.
Ingredients
2 kg B.C. Sockeye Salmon, filleted, skin and pin bones removed
100 g unrefined Canadian Rock Salt (harvested from the cold Pacific waters of Vancouver Island)
100 g palm sugar (a natural sweetener made from the sap of palm trees)
2 bunch fresh dill
1 small onion sliced
1 lemon sliced
1 bottle Guinness Extra Stout
1 handful of manuka sawdust
To make the salt cure, dissolve the salt and sugar in the stout. Place the salmon in a pan layered with onion, dill and lemon top and bottom. Pour in the liquid salt cure.
Refrigerate the salmon for minimum 24 hours, turning once. Remove the gravlax from cure. Cold smoke with manuka until lightly covered in resin. Chill after smoking. Slice and serve with Salsa Verde.
Salsa Verde
2 medium tomatillos, husked and rinsed
1 jalapeño
1 garlic clove, peeled
6 sprigs of fresh cilantro
1/2 small white onion, finely chopped
Salt
Grill the tomatillos, chili and garlic until black, about 5 minutes. Cool, transfer everything plus cilantro and onion to a Mexican stone or blender. Smash or blend to a coarse puree. Taste and season with salt.
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