Caption

Canadian Chef Ambassador, Charlotte Langley shares her recipe for Maple Ginger BBQ Salmon with Korean Summer Salad using MSC certified sustainable salmon.

Full recipe:

https://www.msc.org/en-us/what-you-can-do/sustainable-recipes/recipe/maple-ginger-bbq-salmon-with-korean-summer-salad

Ingredients:
1 lb/454g wild, MSC certified sustainable salmon
For the salad:

2 cups/400g mixed leafy Asian greens (choy tips, Nappa cabbage leaves, bok choy)
½ cup/125g kimchi, chopped into bite sized pieces
¼ cup/85g crispy wonton strips
1 tsp /1.45g toasted sesame seeds
Maple Ginger Dressing:

2 tbsp/30ml maple syrup
1 Tbsp /15ml soy sauce
2 Tsp/3g Dijon mustard
3 Tbsp/45ml rice vinegar
1 tsp/1.45 g fresh ginger, minced

Method:
Pre-heat your BBQ to medium-high heat.

In a medium sized bowl whisk together the maple syrup, soy sauce, Dijon, rice vinegar and minced ginger.

Remove half the dressing to a smaller bowl to glaze the salmon and set the remaining half aside for the salad.
Dry the salmon well on a paper towel then place on a cookie sheet skin side down.

Brush the flesh side of the salmon with some of the maple ginger dressing keeping half to glaze again at the end. Put the salmon on the BBQ glazed side down (flesh down on the grill) and lower the heat to medium-low. Cook for approximately 10-12 minutes for a well-done piece of salmon, 7-10 for medium.

Tear or cut the Asian greens into bite sized pieces and toss them well with the reserved maple ginger dressing.
Remove salmon from the grill and glaze with the remaining dressing. Let the salmon rest for 2-3 minutes.

Divide and plate the chopped kimchi, dressed Asian green salad and sprinkle with crispy wonton strips. Place the salmon on top and garnish with toasted sesame seeds.