CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
Categories Fish Garlic Ginger Onion Roast Dinner Lemon Seafood Salmon Healthy Maple Syrup Soy Sauce Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
- Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
- Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
CEDAR PLANKED SALMON WITH SPICE RUB
Cooking fish on wooden planks is a native tradition. Use untreated cedar that you can buy at the local lumberyard or hardware store. You can usually use them a few times if they are not too badly charred.
Provided by Olha7397
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
- Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
- Rub olive oil into salmon.
- In a small bowl combine sugar, paprika, salt, black pepper and cumin.
- Rub into slits.
- Allow salmon to marinate 10 to 20 minutes.
- Place salmon on soaked plank.
- Place the whole thing, plank and salmon, on the rack of a barbecue.
- Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
- Remove cover for the last 5 minutes of cooking.
- Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
- Bonnie Stern.
CANADIAN CEDAR PLANKED SALMON
Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.
Provided by SWIZZLESTICKS
Categories Seafood Fish Salmon
Time 12h40m
Yield 6
Number Of Ingredients 6
Steps:
- Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
- Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
- Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
- Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 4.6 g, Cholesterol 66.1 mg, Fat 30.9 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 67.9 mg, Sugar 1.1 g
CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE
There is nothing comparable to the taste of freshly caught salmon, but to serve it planked.....is phenomenal!!! Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. This recipe was published in our local paper from cookbook author Ronnie Shewchuk, Barbecue Secrets
Provided by Abby Girl
Categories High Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
- Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
- Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
- Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
- Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
- Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
- When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.
CEDAR-PLANKED BBQ SALMON
My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens.
Provided by TOOLBELT DIVA
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Sprinkle BBQ seasoning on salmon fillets.
- Combine ingredients for crust mixture and spread generously over the flesh side (not skin side) of each fillet.
- Season soaked cedar planks with sea salt, and place on grill.
- Close lid and heat for 3 to 5 minutes, until they start to crackle and smoke.
- Lift lid carefully and place salmon fillets on hot planks, skinned side down.
- Close lid and bake planked salmon for 12 to 15 minutes for medium doneness.
- Squeeze lemon over fillets.
- Check periodically to ensure the planks are not on fire.
- Use spray bottle to extinguish any flames.
- Carefully remove planks from grill and transfer salmon to serving platter.
CEDAR PLANKED SALMON WITH HOISIN MUSTARD GLAZE
Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. Our local paper has been pushing out some fantastic recipes, and this one is up in that category!
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cedar Plank: Take an untreated cedar plank, about 16x8 inches, weighted down and soaked in water for at least an hour, preferably longer.
- Mix first 5 ingredients in a small bowl for glaze. Place salmon, skin side down, on large cutting board and remove any pin bones.
- Cut salmon in half lengthwise but not through to the skin. Then cross crosswise to make 6 - 8 servings, but again, do not cut through to the skin.
- Brush glaze evenly over salmon flesh and in between individual servings. Season evenly with salt and pepper.
- Preheat grill. Place soaked plank over direct medium heat and close lid. After a few minutes when the plank begins to crackle and smoke begins to escape from grill, place salmon, skin side down, in centre of plank.
- Close lid and let salmon cook until lightly browned, about 15 - 25. (Hint: move plank over indirect heating will prevent flareups, but cooking may be longer).
- Remove plank from grill using tongs.
- Serve.
Nutrition Facts : Calories 204.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 84, Sodium 331.7, Carbohydrate 1.6, Fiber 0.2, Sugar 0.9, Protein 30.4
CEDAR PLANKED SALMON WITH MAPLE GLAZE & MUSTARD MASHED POTAT
This recipe is a little different in that the cedar planked salmon is baked in the oven rather than on the grill. Many grocery or hardware stores sell the untreated cedar planks. It truly adds a wonderful flavor to the salmon!
Provided by lazyme
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Salmon:.
- In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes.
- Let cool.
- (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding).
- Preheat oven to 350.
- If using a cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce.
- Stir in remaining 1 tablespoon lemon juice.
- Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze.
- Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan. Bake for about 35 minutes if using plank.
- Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes.
- Drizzle salmon with warm sauce.
- Mustard Mashed Potatoes:.
- In a 5 quart kettle cover potatoes with cold salted water by 2-inches and simmer until tender, 35-45 minutes.
- While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted.
- Remove pan from heat and keep milk mixture warm, covered.
- In a colander drain potatoes and cool just until they can be handled.
- Peel potatoes, transferring to a large bowl.
- Add mustard, salt and pepper to taste, and 3/4 hot milk mixture and with a potato masher; mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.
- Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.
CEDAR-PLANKED SALMON WITH LEMON-PEPPER RUB AND HORSERADISH-CHIVE SAUCE
Steps:
- Soak the cedar planks in water to cover for at least 1 hour. Drain the planks. Prepare the sauce In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate. Prepare the salmon In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats. Cook the salmon Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving. Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.
EPICUREAN COWBOY SPICE RUBBED, CEDAR PLANKED, SALMON TACOS
Provided by Food Network
Categories main-dish
Time 40m
Yield 24 tacos, 8 servings
Number Of Ingredients 22
Steps:
- Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
- Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
- Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.
- Heat the grill to high.
- Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
- Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
- Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
- Add the ensalada to the bowl with the salmon and stir lightly to combine.
- Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.
CEDAR-PLANKED SALMON RECIPE
Discover great restaurant-style taste with our Cedar Plank Salmon Recipe. Our Cedar Plank Salmon Recipe features sun-dried tomatoes and a delicious vinaigrette dressing. This Healthy Living recipe is an easy way to make your fish extraordinary.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Immerse plank in water, topping with a weight to keep it submerged. Soak 4 hours.
- Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish, skin side down. Place plank on grill grate.
- Grill 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
CEDAR-PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES
Steps:
- In a small heavy saucepan, simmer the maple syrup, ginger, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.
- Preheat the oven to 350° F. If using a cedar plank, lightly oil and heat the plank in the middle of the oven 15 minutes; or lightly oil a shallow baking pan large enough to hold the salmon.
- Arrange the onion greens in one layer on the plank or in the baking pan to form a bed for the fish.
- In another small saucepan, heat half of glaze over low heat until heated through to use as a sauce. Stir in the remaining tablespoon lemon juice. Remove the pan from the heat and keep sauce warm, covered.
- Put the salmon, skin side down, atop the onion green and brush with the remaining glaze. Season the salmon with salt and pepper and roast in the middle of the oven until just cooked through, about 20 minutes if using a baking pan or about 35 minutes if using a plank.
- Cut the salmon crosswise into 6 pieces. On each plate, arrange the salmon and onion greens on a bed of mashed potatoes. Drizzle the salmon with warm sauce.
- DO AHEAD
- The MAPLE GLAZE may be made 2 days ahead and chilled, covered. Bring to room temperature before proceeding.
- The POTATOES may be made 1 day ahead. Chill in a buttered ovenproof dish, covered. Bring to room temperature before reheating, covered.
PACIFIC NORTHWEST GRILLED CEDAR PLANKED SALMON
Steps:
- brush plank with olive oil melt butter add lemon juice garlic and pepper. Put salmon filet on plank brush with butter lemon juice mixture. Put cedar plank on hot grill on low heat or adjust for smoke, sprinkle with brown sugar. Baste every 5 to 10 min. with lemon juice mixure and brown sugar. cook about 20 min or until fish flakes.
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
CEDAR PLANKED SALMON WITH GARLIC,LEMON AND DILL
This came from the magazine section of the Denver Post. I've made it several times, usually in the sunmmer. Start soaking the untreated plank (or planks)you'll use early in the day- about an 8 hour soak is usually good, but you can let it soak longer if you wish.I set a brick on top of the plank to keep it submerged.The recipe calls for a whole salmon fillet, but I usually do two meal-sized fillets for just DH and myself and cut the marinade/rub ingredients in half.
Provided by Leslie in Texas
Categories Very Low Carbs
Time 50m
Yield 6 oz., 8 serving(s)
Number Of Ingredients 8
Steps:
- Soak an untreated cedar plank (or planks) in water,weighting it down so it stays submerged, for about 8 hours.
- When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes.
- Score the salmon (skin side) up to, but not through, the skin into 8 serving pieces.
- Mix oil,garlic,dill,salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
- Place soaked cedar on hot grill grate, close lid and watch until plank starts to smoke, about 5 minutes.
- Transfer salmon to hot plank, remove salmon and plank off direct heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 degrees on a meat thermometer inserted in the thickest section), 20 to 25 minutes or longer, depending on thickness of fish and grill temperature.
- Let sit 5 minutes, transfer to plates and garnish with a lemon wedge.
Nutrition Facts : Calories 290.9, Fat 16, SaturatedFat 2.4, Cholesterol 88.7, Sodium 696.4, Carbohydrate 0.8, Fiber 0.1, Protein 34.2
GRILLED CEDAR-PLANKED SALMON
Planking is a rather new experience for us. I prepare the food and DH does the rest. This recipe is adapted from kraftfoods.com and is so simple to make. The original recipe called for parsley which I didn't have. I used fresh garden basil and loved it. Serve with rice, fresh bread and a salad for a lovely meal that is sure to impress. Please note: The cooking or prep time does not include the time needed to soak the cedar plank.
Provided by PaulaG
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
- Preheat grill to medium.
- Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
- Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
- Place on grill; cover with grill lid and grill 10 minutes.
- Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
- Remove from plank, remove skin and plate on top of cooked rice.
- Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.
Nutrition Facts : Calories 270.6, Fat 7.7, SaturatedFat 1.2, Cholesterol 78.8, Sodium 149.3, Carbohydrate 16.2, Fiber 0.6, Sugar 0.9, Protein 32
CEDAR PLANKED FRESH SALMON FILLET WITH SPICED CRANBERRY RELISH
This is a traditional and very special way of cooking the omnipresent and excellent fresh salmon that you find in Canada or the Pacific Northwest in the USA! You just have to remember to soak your cedar plank or shingle for at least 3 - 4 hours prior to cooking. The soy and orange marinated salmon fillet takes on a wonderful smoky flavour when cooked this way, and marries so well with the slightly tart and Oriental flavours of the cranberry relish. Serve with garlic-roasted or steamed new potatoes, wild rice, asparagus and assorted hot or cold salads. Preparation time includes the time to soak the cedar planks. (Planks can be used several times if soaked well and used over indirect heat. After use, rinse the plank thoroughly with warm water. Use a scrubbing brush if needed!) This planked salmon can be grilled or broiled, cooked in a kettle BBQ or over a wood fire.
Provided by French Tart
Categories Berries
Time 5h
Yield 1 Planked Salmon, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the cedar plank or shingle in water 3 to 4 hours.
- Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 8 to 10 minutes or until onion is tender and mixture thickens. Cool.
- Meanwhile, combine soy sauce, orange juice, ground ginger and honey in shallow dish; add the salmon, skin side up. Cover and refrigerate for 30 minutes.
- Heat the grill/broiler to medium-high for indirect heat. Place the soaked plank on or under the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Place the salmon skin side down on to the hot plank; place on or under the grill and grill for 20 to 30 minutes or until flesh is opaque and flakes easily with fork. Continually baste the salmon with the excess marinade as it cooks.
- Or, for those who are going to use a barbecue, light the barbecue and allow it to heat up for about 5 minutes; then place the soaked plank on the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Put the salmon skin side down on to the hot plank and close the lid on the barbecue. You must monitor the cooking as the plank will buckle, crack, smolder and even catch on fire! Baste with excess marinade and cook as before.
- This style salmon can be served in several different ways. If the plank is smoldering, extinguish the smoldering parts of the plank. Using a large serving tray, place kale or rainbow chard leaves around the perimeter of the serving tray and place the plank in the middle of the tray with the leaves partially tucked under the edges of the plank. Serve with garlic roasted or steamed new potatoes, wild rice, steamed asparagus topped with bearnaise sauce and the cranberry relish of course!
Nutrition Facts : Calories 358.4, Fat 7.9, SaturatedFat 1.4, Cholesterol 78.4, Sodium 634.3, Carbohydrate 36, Fiber 1.7, Sugar 29.5, Protein 36.1
CEDAR-PLANKED SALMON
Steps:
- Submerge the cedar planks in cold water and soak for at least 1 hour.
- Preheat the oven to 400°F.
- To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
- Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
- Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
- Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
- While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
- Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
- PINOT BUTTER
- Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
- Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.
CEDAR PLANKED SALMON WITH SWEET MUSTARD VINAIGRETTE
Preparation time does not include the four+ hours soak time for the cedar cooking plank (available online or at many kitchen stores). This is a combination of a recipe from Food Network and the other Bobby Flay. Great served with our without the vinaigrette.
Provided by Galley Wench
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
- Vinaigrette:.
- Whisk the vinegar, mustard, and shallot together in a medium bowl.
- Gradually whisk in the honey, then the oil, until the dressing is emulsified.
- Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
- Salmon:.
- Remove skin from salmon fillet.
- Remove any remaining bones.
- Rinse the salmon under cold running water and pat dry with paper towels.
- Generously season the salmon with salt and pepper on both sides.
- Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides.
- Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
- Set grill for indirect grilling and heat to medium-high.
- Place the cedar plank in the center of the hot grate, away from the heat.
- Cover the grill and cook until cooked through, around 20 to 30 minutes.
- The internal temperature should read 135 degrees F.
- Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
Nutrition Facts : Calories 542.8, Fat 34.9, SaturatedFat 5.1, Cholesterol 73.1, Sodium 379.9, Carbohydrate 24, Fiber 0.8, Sugar 22.2, Protein 33.7
CEDAR-PLANKED SALMON WITH SOFT CORN PUDDING
Provided by Dena Kleiman
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together salt, pepper and mustard. Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.
- Preheat the broiler. Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side. Carefully take the shingles from the broiler.
- Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about five minutes. Take the shingles from the broiler and lift the salmon from them.
- Place three to four tablespoons of soft corn pudding on a plate. Top with salmon fillet and spoon vinaigrette over the top.
CEDAR- PLANKED MISO GLAZED SALMON
Steps:
- Place plank on grill on high turn over when side is black. meanwhile, mix all glaze ingredients. season salmon with salt, a little lemon juice and soy sauce. turn heat to med- high and place salmon on plank. grill salmon for approx. 5 minutes. spread glaze over each filet and grill to desired doneness. serve with exta miso glaze on the side. this dish is great with rice or potatoes and asian coleslaw
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