Cedar Plank Salmon With Ginger Sauce Food

CEDAR PLANKED SALMON

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.

CEDAR PLANK SALMON W/ SOYA-GINGER GLAZE

Steps:

• Warm up the BBQ to as hot as it will go.
• Season fish with salt, pepper and rosemary.
• Remove cedar plank from water and dry.
• Apply olive oil to one side of the ceder plank.
• Place the seasoned fish skin side down on oiled side of plank.
• Make the sauce: combine Soya sauce, redwine vinegar, sugar, ginger and garlic in a bowl. Mix until sugar is dissolved.
• Place the cedar planked salmon on bbq and baste with sauce.
• Leave the lid open until the wood starts to smoke. Once the wood is smoking , turn down the BBQ temperature and close the lid.
• Allow salmon to cook for approx 25 minutes at 350 degrees F with the lid closed basting with sauce every 5 to 10 minutes.
• The under side of the plank should smoke, try to leave the lid closed so the flavorful smoke doesn't escape. Use spray bottle to extinguish any flare ups.
• Do not handle the salmon, it will break apart, just let it sit on the wood. No handling/turning required.
• Allow the fish to rest for a few minutes covered with foil before serving. The meat should be moist, flakey, smokey flavored with a caramelized glaze. Use a spatula to remove from wood. it should come off fairly easily if you oiled the plank well enough.
• Serve with grilled veggies or whatever you desire. Enjoy!

GRILLED CEDAR PLANK SALMON

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
• Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
• Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
• While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

CEDAR PLANK SALMON WITH GINGER SAUCE

Steps:

• In a shallow glass dish, combine the sherry, soy sauce, sesame oil, butter and ginger.
• Place the fish in the marinade for 30 minutes.
• Soak the cedar plank in water for 20-45 minutes
• Preheat the grill at a medium-low setting (300 degrees).
• After removing the plank from the liquid, pat dry and coat with olive oil on both sides.
• Place the plank on the grill with the salmon and shut the lid.
• Leave for 15-20 mins (note: when using whole salmon, the cooking time will increase to approximately 45-50 mins).
• Check salmon on the thickest part of the fillet to ensure even cooking. The salmon should have an opaque colour and be flaky to the touch with a fork.
• Once done, serve with lemon or lime for squeezing over the fish.

CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE

Steps:

• Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
• Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
• Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
• Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
• Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.

CEDAR PLANK SALMON WITH HOLLANDAISE DILL SAUCE

Steps:

• Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
• Preheat grill to high.
• Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
• Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
• Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
• Remove cooking planks from grill and squeeze lemon juice over salmon fillets and top off with your favorite Hollandaise recipe or mix (I use Knorr and add dill weed).