So often we fall into the rut of making the same boring dishes on our grills because we become comfortable with them and afraid to try new things. So instead we continue to choke down the same store-bought hockey puck burgers and nitrate filled hot dogs. I’m here to tell you to not be afraid. Your BBQ can be so much more!

This week’s recipe requires a little bit of skill, but it turns your grill into a fabulous smoker and oven. You will be amazed at the depth of flavor that you can develop with just a few wood chips and a little bit of creativity. So step out of your comfort zone and try something different this week!

Applewood Smoked Salmon with Leek & Bacon Roasted Potatoes

Prep Time: 20 minutes

Cooking Time: 20 minutes

Feeds: 4-5 people

Special Tools or Supplies: Applewood chips, disposable roasting pan

For this dish I believe firmly in using Lois Lake steelhead salmon. It is a farmed salmon variety, but, unlike farmed Atlantic salmon, it is fished in a reservoir in the interior of B.C. This ensures that the fish are not allowed to escape and cause harm to the wild salmon population. It is deemed to be sustainable, with little impact on the environment, and has been awarded the Ocean Wise status by the Vancouver Aquarium. This is a great option to allow us to enjoy delicious salmon year- round and know that it is not causing harm to our wild salmon population. It can be found at Fins Seafood, or purchased by pre-order from Wild Game Consultants.

1 fillet Lois Lake steelhead salmon, skin on

1 tbsp. grainy Dijon

1 tbsp. Dijon

1 tbsp. horseradish

1 tbsp. maple syrup

2 tbsp. olive oil, for brushing the grill

TT S&P

2 cups applewood chips (can be found at your local hardware store)

For the potatoes:

2 lbs. Yukon gold potatoes

1 ea. leek

1 clove garlic

4 slices Irvings Farm Fresh bacon

2 tbsp. olive oil

TT S&P

TT paprika

Condiment for the fish:

1 ea. lemon

• Begin by soaking the applewood chips in cold water, allow them to soak for 30 minutes

• Lay 2 large pieces of aluminum foil on the counter, slightly overlapping, these will form the base of the pouch for the potatoes to cook in

• Remove the green stalks from the top half of the leeks and discard

• Slit the leeks down the middle, leaving the root intact for the time being

• Run the leeks under cold water opening the layers slightly to remove any dirt

• Remove the root on the leeks and then chop thinly, biased

• Cut the bacon into thin strips, biased

• Peel and mince the garlic

• Wash the potatoes and then slice into ½ inch thick medallions

• In a bowl, combine the sliced potatoes, bacon, leeks and garlic

• Season the potatoes generously with salt, pepper, and a sprinkly of paprika

• Fire up the BBQ to high heat

• Lightly oil the aluminum foil with the olive oil, just enough to minimize the sticking of the potatoes

• Lay the potatoes out on the foil, fairly flat and evenly

• Fold up the aluminum foil to create a well sealed pouch for the potatoes to cook in, ensure it is well wrapped, using a little extra foil if necessary

• Place the potato package on the grill and turn the heat down to medium

• Meanwhile, it’s time to prep the salmon and smoker

• Drain the excess water off of the applewood chips and place in your aluminum roasting pan, spreading them across the bottom surface

• Move the potatoes over to one side, turn the other side up to high and place the roasting pan right on the grill, while in there, flip over your potato package, close the lid

• Allow the potatoes to cook through and the chips to begin to fill the BBQ with smoke, about 12-15 minutes, checking occasionally

• While that is happening, combine the horseradish, mustards and maple syrup

• Season the salmon thoroughly on all sides

• Using a fork or a wooden skewer, check the potatoes, once the y are fork tender you can place them on the top rack of your grill, or place them on a baking sheet and slide them into the oven to stay warm, if you keep them well wrapped you won’t even need the oven on

• Now the chips should be smoking pretty good, so it’s time to cook the salmon

• Turn the heat up on the side of the grill opposite the chips, using a clean rag (one you don’t mind dirtying!), lightly oil the grill to minimize the sticking

• Place the whole salmon fillet skin side down on the grill, and then turn the heat back down to medium

• Close the lid and allow the smoke to impart flavor while the overall heat of the BBQ bakes the salmon

• After 4-5 minutes, open the lid and brush the horseradish-dijon marinade over the top of the fish

• Allow to cook to your liking, another 5-8 minutes

• Using a large offset spatula remove the salmon from the grill and turn it off

• Serve right away with the delicious potatoes

• Important tip: allow the chips to cool fully and then douse thoroughly with cold water before discarding because they will retain their heat for a long time!

Try this creation with a delicious Okanagan Springs Apricot Summer Weizen or a Unibroue Blanche de Chamblay and you will be in BBQ heaven!

Who’s hungry?