Kanel - Quebec Maple Smoked Salt Recipes
Quebec Maple Baked Salmon
With pure maple sugar, naturally smoked sea salt, and a hint of roasted garlic and onion, Kanel's Quebec Smoked Maple Salt steps up baked salmon.
GLUTEN-FREE | DAIRY-FREE
1-2 Tbsp Quebec Maple Smoked Salt
Sesame Seeds (optional)
Preheat oven to 450°F.
Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
Season generously with Quebec Maple Smoked Salt.
Bake until salmon is cooked through, about 12 to 15 minutes.
Sprinkle with sesame seeds and serve.
Caramelized Spaghetti Squash Rings
Enjoyable as a starter or side, these Caramelized Spaghetti Squash Rings is one of Kanel's favourite ways to serve the winter vegetable. A little butter, olive oil, and a sprinkle of their Quebec Maple Smoked Salt give this it's crispy texture and lightly sweet flavour. Finish things off with some shaved parmesan and chopped parsley for a truly sensual dish to serve this holiday season.
VEGETARIAN | GLUTEN-FREE | NUT-FREE
2 small spaghetti squash
¼ cup butter, melted
¼ cup olive oil
1 tbsp Quebec Maple Smoked Salt
Shaved parmesan and chopped Italian parsley, to finish
Line two baking sheets with parchment paper. Preheat the oven to 425 F. Trim off the top and bottom ends of the spaghetti squash, and then slice into 1-inch thick slices.
Use a spoon to carve out the seeds and pulp. Place the slices in a single layer on the baking sheets.
Whisk together the butter and olive oil and brush on both sides of the rings. Sprinkle with half the smoked salt.
Bake for 40 minutes, turning halfway through cooking time, and brushing again with the butter/oil mixture. Remove from the oven when rings are browned.
Sprinkle with remaining salt, and serve warm with shaved parmesan and chopped parsley.
Cheesy Onion Potato stacks + Quebec Maple Smoked Salt
Know what’s better than a side of potatoes? Try a whole stack of ‘em! This recipe comes to Kanel from Marianne Rothbauer and features tons of your favourites, including starchy potatoes, pungent Parmesan Cheese, and melty butter. Season with their Quebec Maple Smoked Salt which lends this crispy dish a hint of smoky flavour.
VEGETARIAN | GLUTEN-FREE | NUT-FREE
4-6 medium white or yellow potatoes (the starchier, the better, 2 inches in diameter is ideal) peeled and finely sliced (optional: 2 medium brown onions, peeled and thinly sliced into rounds)
1/2 cup - finely grated Parmesan Cheese
1/4 cup butter, melted
3/4 teaspoon salt
1/8 teaspoon cracked black pepper
Quebec Maple Smoked Salt (to taste)
Preheat oven to (400°F). Lightly grease a 12-cup muffin tin. Cut the potatoes & onions using a mandolin or very sharp knife into 1/8-inch thin slices.
In a large bowl, place the potatoes, parmesan (1/4 cup), salt, pepper, and butter in a large bowl and toss to combine.
In a lightly greased muffin tin, put a few onion slices into each of the holes, then add a layer of potato. Keep layering onions and potato slices until each hole is full. Top each stack with remaining Parmesan Cheese (1/4 Cup).
Note: The stacks will sit slightly above the rim of the muffin tin holes but will shrink as they cook.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and continue cooking another 20-25 minutes 375°F or until the potatoes are tender and golden. Run a butter knife or spoon around the edges of each stack to release them.
Transfer the stacks to plates or serving dish. Sprinkle with Quebec Maple Smoked Salt & season with additional pepper to taste. Serve immediately while hot and crispy.