TRIUS RED    

303800    750 mL  (XD) $22.95

Description 
From a pioneer of premium Ontario red wines, this Bordeaux-inspired blend has been crafted to perfection every year since 1989. Blackcurrant, grilled herbs, tobacco and cedar. Savour with grilled lamb, slow-cooked pork shoulder or roast beef.

A Vintages Essential*

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* Vintages Essentials Collection is always available in Vintages at many LCBO locations. Prices subject to change without notice.


Cedar Plank Salmon

By: Lucy Waverman

Cooking salmon on a cedar plank is a very old method of cooking. Originally it would be cooked over an open fire but barbecues have simplified this technique. Soak the plank in water for 30 minutes before using, otherwise it will burn. Salt the plank before using it to give the skin real flavour. The marinade for this salmon goes well with beer - it has a slight BBQ sauce-like tang.
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) ketchup
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (25 mL) olive oil
½ tsp (2 mL) chili powder
Kosher salt and freshly ground pepper
One 2 lb (1 kg) piece of salmon

1. Combine mustard, ketchup, rosemary, olive oil, chili powder, salt and pepper. Spread over salmon and marinate for 30 minutes.

2. Heat grill to high heat.

3. Place soaked cedar plank on grill and leave for 3 to 4 minutes or until you can smell or see smoke. Immediately turn plank, salt it liberally and place fish on top, skin-side down.

4. Close cover and cook for 12 to15 minutes or until fish is just cooked. Remove plank from grill and slip salmon off, onto serving platter.

Serves 4

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