Peameal and Maple, Match Made in Heaven!

My third Canadian inspired dish this week features peameal bacon! Or as everyone else calls it, Canadian Bacon! I am ok if the rest of the world calls it Canadian bacon, as it is packed with flavour and healthier than the alternative bacon we normally use.

Now what is better than fried peameal? Fried peameal with a maple syrup glaze, of course! Let me tell you, those two are a match made in Heaven!

The saltiness of the peameal and the sweetness of the maple and onion creates this wonderful symphony in your mouth! I added sesame oil to tone down the maple slightly so it didn’t taste too sweet and I must say they make quite the pair!

I chose Halibut, because it’s such an easy to fish to cook with. It’s flakey, mild in taste and not to mention, also healthy for you. I managed to score the last piece of Wild Pacific Halibut at the grocery store to execute the dish.

To accompany the halibut I created a mixed veggie succotash variation (minus the lima beans) with a few spices, as well as polenta infused with peameal bacon as well.

Scroll down for the recipe.

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Polenta

  • 1 cup of polenta
  • 3 cups of water
  • 1/2 cup of chopped sautéed peameal bacon
  • 3/4 tablespoon of salt
  • 1/2 tablespoon of dried oregano
  • 3/4 tablespoon of onion powder
  • 3/4 tablespoon of garlic powder

Boil water in a pot, add polenta while stirring consistently. Keep stirring until the polenta thickens. Lower the heat and at about 5-7 minutes the polenta should be ready.

 Succotash (no lima beans) 

I pretty much used whatever veggies I had in my fridge.

  • 1 corn on the cob (kernels are sliced off)
  • 1 zucchini
  • 1 egglpant
  • 1 carrot
  • 2 celery sticks
  • 1/2 a yellow onion
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of dried oregano
  • a few sprigs of fresh parsley

Heat pan on medium high and add olive oil. Once pan is heated add the onions, sauté until they start to become translucent.

Add the other vegetables and sauté for about 7 minutes (the veggies have slightly softened).

Add salt, pepper and dried oregano, stir into veggies.

Add a few sprigs of fresh parsley once the veggies have cooked thoroughly.

Sesame Maple Glazed Halibut with Peameal Bacon Bits

  • 4 pieces of Wild Pacific Halibut
  • 1/2 cup of sautéed peameal bacon.
  • 2 tablespoons of sesame oil
  • 1 tablespoon of maple syrup
  • 1/2 a yellow onion (chopped)
  • 1 teaspoon of chili flakes (optional)
  • a dash of salt and pepper

Preheat oven at 375 (I start with Bake and then switch it to Convention Roast halfway to help crisp the bacon)

In a baking pan, add parchment paper at the bottom and drizzle a little olive oil on the bottom and spread it around.

Place the halibut into the pan and season with salt, pepper and chili flakes.

Set the stove on medium and in a small frying pan add the sesame oil.

Once the oil has heated, add the maple syrup and the onions.

After about 5 minutes add the peameal bacon bits.

After a couple minutes pour the glaze over the halibut.

Bake in the oven for about 7 minutes, halfway through change the oven to convention roast to finish off the fish and crisp up the bacon for another 5 minutes.

Bon Appetit!

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