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Patriotic cuisine: West Coast salmon, Alberta beef, moose steak

Last Updated Jul 1, 2019 at 9:42 am MST


Vancouver Chef Mark Burton suggests a maple base can help you keep your Canada Day cuisine Canadian

You don't have to look too far for Canadian cuisine inspiration if you're not into West Coast salmon or veggies

VANCOUVER (NEWS 1130) – When it comes to your long weekend cooking, are you keeping it Canadian? If you’re looking for some categorically Canadian cuisine, you don’t have to look too far.

Mark Burton is the executive pastry chef at Vancouver’s Pacific Institute of Culinary Arts and suggests keeping it maple-based.

“Maple-based, absolutely! A nice maple-based kind of salmon with some strawberry salsa, chopped up. Some B.C. strawberries as well. A nice fresh strawberry salsa, mixed with some fresh herbs, a little bit savoury, some salt and olive oil. Baste that salmon with some maple syrup, put that strawberry salsa on top. Can’t go wrong.”

Which you can do on the barbeque, alongside some local produce.

“It’s amazing how much flavour and how much depth you have with vegetables,” Burton says. “For us, what we grow, you have the corn, this amazing produce that grows here. That to me is how you encompass Canada.”

And you don’t have to look too far if you’re not into West Coast salmon or veggies.

“Obviously you can’t go wrong with Alberta beef,” Burton adds.

And Indigenous food is quintessentially Canadian.

“Canadian cuisine would be local cuisine. Being an Indigenous person I would think something like a moose steak, or buffalo or maybe some fresh local fish is what I would consider Canadian, especially on a barbeque,” David Wolfman with George Brown College in Toronto says.

“The key to cooking on the barbeque to me, is flavouring it first and then, when you’re ready, brush a little bit of fresh oil on there and get your barbeque nice and hot,” Wolfman adds. “And I like to sear any kind of meat that I’m doing, sear it off first, and then move it to a lower part of the barbeque.”

Editor’s Note: The article has been updated to include David Wolfman’s comments.