Chef Billy Alexander’s 3 Sisters Salad with Cedar Plank Salmon

Serves 4-6


3 Sisters Salad

1 cob sweetcorn, shucked and cleaned

1 large bunch green beans, trimmed

1 large summer squash

¼ cup pine nuts

¼ cup (60 mL) extra virgin olive oil

2 Tbs (30 mL) fresh lemon juice

¼ cup fresh basil leaves, finely chopped, plus extra for garnish

1 garlic clove, finely grated

To taste salt and pepper

Cedar and Maple Plank Salmon

2 Tbs (30 mL) grainy mustard

2 Tbs (30 mL) pure maple syrup

1 tsp minced rosemary

1 Tbs grated lemon zest

To taste salt and pepper

1 kg salmon fillet with skin (4 cm thick)

1 tsp dried sage

1 Tbs microgreens

1 cedar grilling plank


    For Salad:
  1. Place a pot of water on stove to boil.
  2. Remove the kernels from the cob using a serrated knife or a small paring knife. Place in a small bowl.
  3. Place green beans in a large mixing bowl. Cover the green beans with boiling water from the pot and set aside for 4 minutes. Cover corn kernels with boiling water and set aside for 1 minute.
  4. Once vegetables have deepened in colour and softened slightly, pass them through a strainer and rinse with lots of cold water.
  5. Using a vegetable peeler, thinly shave the summer squash into ribbons. Work your way around the squash until you hit the seeds in the middle.
  6. Toast pine nuts in a dry skillet over medium heat until light brown and fragrant.
  7. For the dressing, place olive oil, lemon juice, basil, and grated garlic into a small jar and shake until emulsified. Adjust seasoning with salt and pepper.
  8. To plate, place squash, green beans, and corn into a large salad bowl. Pour over half the dressing and mix gently with your fingertips to combine. Garnish with pine nuts and fresh basil leaves. Serve immediately or let marinate in the refrigerator for 15-30 minutes. Serve with remaining dressing.
  9. For Salmon:
  10. Soak cedar plank in water to for 4 hours, keeping it immersed.
  11. Preheat oven to 325º F.
  12. Combine mustard, maple syrup, rosemary, zest, and ½ teaspoon each of salt and pepper.
  13. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  14. Put salmon on plank, skin side down and place in oven. Cook for 25 minutes or until salmon edges are browned and flesh easily flakes. Let salmon stand on plank 5 minutes before serving.
  15. Plate salmon atop 3 sisters’ salad and garnish with dried sage and microgreens.


Read more about Chef Billy Alexander here.

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