Love Bites: Dan Geltner’s Market-Inspired Dinner

The easiest dinners for me to cook happen when I go to the market; buy the best seasonal ingredients I can find, and just warm them at home on the BBQ. Montreal has lots of great little outdoor markets all over the city during the summer, but the two biggest – Jean-Talon and Atwater – are my favorites.

A trip to the market can sometimes take longer than going to your corner grocery store, but it’s a lot more fun. I usually end up sampling a ton of great food, and often finding new flavours I’ve never tasted before. The market is also a great place to meet at the start of your date – there is lots to see and discover while you walk around and decide together what dinner will be!

As you go more frequently, you’ll eventually find your favorite stalls. Repeat visits will get you great service. A good tip is to always ask the suppliers what is best on that day. They are very proud of their products and will always steer you in the right direction. Be sure to ask lots of questions – for example, if you’re cooking in a couple of days from now, ask them how to properly store the food for freshness.

This meal is inspired by my most recent trip to Jean-Talon Market, where I bought baby purple carrots, Quebec corn, lots of fresh herbs, and organic salmon filet. I also picked up some beautiful local cheeses and fresh baked baguette. While a cheese plate is a classy way to end a meal, I always need a bite of something sweet as well, so I’ll indulge in a little pastry to finish off.

 

For the carrots and dip:

1 bulb garlic

1 bunch carrots, greens removed

1/2 cup mayonnaise

1/2 lemon

1 bunch basil (dill or parsley are also great) chopped

Preheat oven to 400F.

Roast entire intact bulb of garlic for 35-40 minutes.

Steam or blanch carrots for 2 minutes  (This just helps sweeten them. You’ll  want them to stay crunchy in the middle.)

Combine mayo, lemon, 2 minced cloves of roast garlic, and herbs in a bowl.

Serve alongside carrots and enjoy while you wait for the barbecue to heat up.

Make sure your grills is clean and brushed with a non-stick cooking spray to keep the food from getting stuck!

 

For the corn:

2 ears fresh corn

2 tsp butter

2 tbsp grated parmesan cheese

2 pinches Maldon salt

Clean each ear and simmer them in salted water for 4-5 minutes. (This can be done earlier in the day.)

Place on the barbecue and grill for 4-5 minutes on medium heat until slightly charred, then toss in butter, parmesan cheese, and salt .

 

For the salmon:

400g fresh salmon, cleaned and skin on

Salt

1 bunch parsley

1 bunch cilantro

1-2 chili pepper

1 whole lemon

3 tbsp olive oil

One hour before cooking, take the filet out of the fridge and completely cover it in salt. This will help slightly season the filet and dry the skin out, which will help to form a nice crust when grilling.

In a blender, combine the parsley, cilantro, chili peppers, and olive oil, and blend to a smooth paste.

Once the hour is up, wipe the salt completely off of the salmon filet, brush the skin with a thin layer of olive oil, and place skin-side down on the grill on medium heat. Cover the top of the fish completely with the herb paste.

Keep the fish in its spot on the grill for a least 5 minutes, or until the skin starts to loosen. Cook the fish for about 10-12 minutes, still on medium heat. Do not flip the filet, as you want the skin to get really crispy and the top of the salmon to be just barely cooked.

Once the filet is ready to be removed from the grill, squeeze fresh lemon juice on top and carefully flip it onto a plate.

 

For the cheese plate:

Slice a baguette, and arrange on platter alongside several room temperature cheeses, plus nuts, dried fruits, and of course the pastry to share!

 

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About Dan Geltner:

A native Montrealer, Dan Geltner’s successful culinary career has taken him to six different countries including Israel, the Cayman Islands, St. Lucia and France. In 2008, he was scouted by world-renowned chef Daniel Boulud to help open his “Bar Boulud” in NYC. Returning to his home turf in 2010, he mastered the art of grilling to become one of Montreal’s top catering chefs. In 2013 he took the helm as Executive Head Chef at Restaurant L’Orignal and was voted Fine Dining Restaurant of the Year by Montreal Gazette readers. He is currently Executive Chef and Partner at Suwu and Pamplemousse Management, and was voted in this year’s CultMTL Best of Montreal as #1 chef. Dan is a chef’s chef – he loves “industry nights,” sous-vide cooking, and Campari & soda.