3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point. 7 Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges. Serves 4
CUCUMBER-MINT RAITA 1 cup (250 ml) grated cucumber ¼ tsp (1 ml) salt, plus more to taste 1 cup (250 ml) plain Greek yogurt ¼ cup (60 ml) grated carrot 2 tbsp (30 ml) chopped fresh mint leaves 1 tbsp (15 ml) fresh lemon juice ¼ tsp (1 ml) cumin seeds ⅛ tsp (a pinch) freshly ground black pepper
1 In a medium mixing bowl, toss cucumber and salt until well combined. Let sit for 5 minutes, then add remaining ingredients and mix well. Adjust seasoning to taste and transfer to a serving bowl. Serve chilled. Can be stored in an airtight container in refrigerator for up to 3 days. Leftover raita can be served with curries or grilled kebabs or used as a dip for naan, roti or pita. Makes about 2 cups (500 ml) PAIRS WITH
BLUE MOON MANGO WHEAT $12.29 Canada 101624 4 × 473 ml GRAY MONK ROSÉ $19.99 BC VQA 321620
CHAR SIU CHILI CHICKEN ¼ cup (60 ml) hoisin sauce ¼ cup (60 ml) light soy sauce ¼ cup (60 ml) granulated sugar ¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil 2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce 1 tsp (5 ml) five-spice powder 2 to 3 drops red food colouring (optional) 3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks) 1 In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight. 2 Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
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