Matt’s Smokey-Maple Salmon

Matt excels at simple recipes that use few ingredients, and this wonderful recipe is no exception.

 

Needed for this recipe:

Sunshine Coast Olive Oil Co. Smoked Olive Wood Olive Oil

Sunshine Coast Olive Oil Co. Maple Aged Dark Balsamic Vinegar

Vancouver Island Sea Salt Smoked Salt

 

Ingredients:

• 1 Tablespoon + ½ teaspoon Sunshine Coast Olive Oil Co. Smoked Olive Wood Olive Oil

• 2 Tablespoons + 2 teaspoons Sunshine Coast Olive Oil Co. Maple Aged Dark Balsamic Vinegar

• ½ teaspoon Vancouver Island Sea Salt Smoked Salt

• 2 salmon steaks or fillets

• in season vegetables for garnish

 

Method:

Combine 1 Tablespoon Smoked Olive Wood Olive Oil, 2 Tablespoon Maple Aged Dark Balsamic Vinegar and 1/2 teaspoon

Vancouver Island Sea Salt Smoked Salt.  Brush on raw salmon steaks, then drizzle with remainder and marinade at least one hour prior to cooking.

Pre-heat BBQ to low.

Grill salmon on direct heat, flipping ½ way through cooking.  Immediately after you turn the salmon, drizzle remainder of marinade over top of salmon and grill 2nd side until desired doneness. Discard any leftover marinade.

Combine 2 teaspoons Maple Balsamic and ½ teaspoon Olive Wood Smoked Olive Oil. Once you have plated the salmon you can  add optional garnish, but be sure to drizzle the oil and vinegar mixture over top of each steak.  Serve immediately