Creating Healthy Delicious Dishes by Chef Trevor Randle

Creating Healthy Delicious Dishes by Chef Trevor Randle

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Creating Healthy Delicious Dishes with @BCAgintheClass Chef Trevor Randle #WorldHeartDay
Tuesday, September 29, 2015 - 10:45am


As the Chef for the BC Agriculture in the Classroom Foundation and the Chef Instructor at Maple Ridge Secondary School, I am committed to creating delicious, healthy dishes that not only celebrate B.C.’s agriculture, but are also very easy to prepare. The Cedar Planked Maple-Chipotle Salmon is no exception. By rounding off the sweetness and the heat with a splash of fresh lime juice, this twist on a B.C. classic is sure to be a hit at your next dinner party or weekday family dinner. When choosing to cook with B.C. products, you are setting your meal up for success – not only will those fresh ingredients make the dish come alive, but you are also supporting local farmers at the same time. Give this a try and let us know how you enjoyed Taking a Bite of B.C.

Take a Bite of BC was developed by BC Agriculture in the Classroom Foundation in partnership with the BC Culinary Arts Association, BC agricultural commodity groups and BC producers. The program started in 2009 with 14 schools participating. Take a Bite of BC is now in 30 schools in the Fraser Valley and Okanagan.

Maple Chipotle Salmon Recipe
Yield: 4 servings


For the brine:

  • 2 L Cold Water
  • 125 ml Kosher Salt
  • 125 ml Brown Sugar
  • 4 – 8 oz Salmon Filets or 1 – 32oz Salmon Side

For the Glaze:

  • 15 ml Chopped Chipotle in Adobe Sauce
  • 30 ml Fresh Lime Juice
  • 45 ml       Maple Syrup
  • Salt and Pepper to taste
  • 4 Small or 1 Large Cedar Plank


  1. Combine brine ingredients in a casserole dish.
  2. Submerge salmon in the brine and refrigerate 30 – 45 minutes.
  3. While salmon is soaking, combine all glaze ingredients.
  4. Just before you are ready to start cooking, place cedar planks over direct heat to heat them up.
  5. Remove salmon from the brine, pat dry and place on heated cedar planks.
  6. Place salmon on the grill using indirect heat.
  7. Glaze with half of the chipotle maple mixture, close lid and cook at 400F for 5 minutes.
  8. Open the lid, glaze again and cook another 5 minutes. Continue to cook until desired oneness is reached.
  9. Serve with our Brussel sprout and cranberry slaw and roasted B.C. Potatoes.

Note: Brining your salmon will not only help it taste better, but it will also assist with avoiding the unattractive, white albumin from seeping out.