This month’s #PresidentsChoice PC Black Label Collection box included a favourite of mine, which is PC Black Label Habanero Aioli Whipped Dressing! This velvety aioli has complex flavours of sweet mango purée, curry, and a subtly hot habanero kick. It’s a great condiment to eat with french fries, swirled into a salad dressing or used as a side replacing ketchup or mustard. It’s so versatile that I even serve it with my maple glazed salmon and my kids love it!
Another product that I received this month is the PC Black Label Bacon Marmalade, which is great on a cheeseboard and is a welcomed addition to our pantry.
I have created a simple recipe this month using PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes. I have sauteed them with butter and olive oil and then tossed with this PC Black Label Habanero Aioli.
To make this side dish the perfect accompaniment to your meal, I have also included my recipe for Maple Glazed Salmon below. I hope you enjoy this recipe and please feel free to tag your recreations with #hautesucre, I would love to see them.
Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel
Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon Recipe
Ingredients:
1 bag (680g) PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes, washed and sliced into halves
1 tblsp butter
2 tblsp olive oil
Fleur de sel (sea salt)
Fresh cracked pepper
1 tsp herbs de Provence seasoning
1 tblsp maple syrup
1-2 tblsp PC Black Label Habanero Aioli Whipped Dressing (for spicy, use 2 tblsp)
Directions:
1. In a large heavy bottomed frying or sautée pan, add the butter, olive oil and sliced potatoes.
2. Cover and cook on medium heat for 5-6 minutes.
3. Remove the lid and add the salt, pepper, herbs de Provence seasoning and maple syrup.
4. Continue to cook until the potatoes are softened and start to caramelize. About 10-15 minutes, depending on potato size.
5. Add the PC Black Label Habanero Aioli, covering the potatoes completely.
6. Cook on high heat until slightly seared, do nut burn (approx 1 minute). Remove and transfer to a large platter.
Prepare the salmon.
Maple Glazed Spicy Salmon Recipe
4-6 servings
2 small ceramic baking dishes
Ingredients:
1 tblsp sesame oil
4-6 salmon fillets, cleaned and dried
Salt
Pepper
1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)
{1-2 tblsp Sambal oelek (red chili paste)}
This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.
Directions:
1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.
3. Preheat oven to 470F
4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.
5. Roast the fish for approx 15 minutes (do not overlook) and put under broil for a few minutes to slightly char the top.
6. Alternatively, you can bbq it or pan fry it.
7. Serve with Habanero Aioli Potatoes and additional Habanero Aioli on the side.
Enjoy!
Haute Sucré 