Cedar Planked Salmon With Captain Morganr Lime Glaze Food

CANADIAN MAPLE CEDAR PLANK SALMON

Steps:

• SOAK THE PLANK: Soak a plank in cold water for 10 minutes for a 1/4 inch plank (or 30-60 minutes for 1/2 inch plank). I use a thin plank and just toss it out when I'm done. Cedar planks are great for salmon as they provide a gentle smoky taste.
• HEAT THE GRILL TO HIGH.
• MAKE THE GLAZE: Place all glaze ingredients in a microwaveable bowl or measuring cup. Stir. Microwave for 1 minute on high. Glaze will be slightly thickened. Let cool for 5 minutes if using part as a marinade (Note 1). Alternatively, place ingredients in a small saucepan and simmer on medium heat for a few minutes until thickened.
• GRILL PLANKED SALMON: Note 2. Pat plank dry. Spray with oil. Place salmon on top of plank, skin side down. Brush salmon with 1/3 of glaze. Place plank on grate of barbecue, close cover and grill for 3 minutes for thinner plank (a little longer if using a thicker plank) until plank starts charring and smoking. Have a glass of water on hand in case of flare ups. Brush 1/3 more glaze on top of salmon. Turn off burner/heat under the salmon (salmon should now be on indirect heat) and close lid. The other burner(s) should still be left on high or med-high heat with the temperature of the BBQ at about 425F-450F/218-232C. Cook for another 7 minutes or until salmon just begins to turn opaque. Instant thermometer will show an internal core temperature of 130-135F/54.4-57C (temp will rise while resting). Salmon should be a warm pink in the thickest part. Drizzle with remaining glaze. Rest salmon for 5 minutes loosely covered with a foil.
• SERVE: Slide a spatula between the skin and the salmon. The salmon will lift right off leaving the skin on the charred wood plank. Transfer to a plate. Sprinkle with chopped parsley if desired and some good sea salt and/or lemon zest.

CEDAR PLANKED SALMON WITH CAPTAIN MORGAN(R) LIME GLAZE

Steps:

• Soak cedar planks in warm water at least one hour.
• Preheat grill to medium (indirect fire if you're using charcoal).
• While soaking, sautee garlic in olive oil until just beginning to brown.
• Add teryiaki, honey and brown sugar allow to simmer lightly about 8-10 minutes until reduced by about 1/3.
• add spiced rum and simmer for another 3 minutes.
• take off the heat and add the lime zest.
• rub planks with the cut side of the spent limes (for additional flavor).
• place salmon portions on the planks, arrange planked salmon on your grill so that they're not getting direct heat (for gas, turn off middle burners).
• Cook on planks with lid to grill shut about 8 minutes, check for doneness.

MISO-GLAZED CEDAR PLANK SALMON

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
• Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
• Prepare a grill for medium heat.
• Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. 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.

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.

SALMON BAKED ON A CEDAR PLANK WITH HOISIN GLAZE

Steps:

• Stir the hoisin, lime juice, lime zest, honey, garlic and cilantro together in a small bowl.
• Soak the cedar plank in water for at least 2 hours and up to 12.
• Preheat the oven to 425 degrees F.
• In a small bowl, stir together the ingredients to make the hoisin glaze. Lightly season the salmon with salt. Spoon the glaze over the salmon so it is fully coated.
• Heat the soaked cedar plank in the oven for 15 minutes to bring out the aroma of the wood.
• Place the salmon on the plank, skin side down.
• Bake for 10 to 15 minutes in the oven, until the fillet can be barely flaked with a fork.

CEDAR PLANK SALMON WITH MUSTARD-HERB GLAZE

Steps:

• Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
• Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
• Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
• Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
• Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE

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 SALMON WITH SPICE RUB

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.

CEDAR-PLANK SALMON

Steps:

• Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
• Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
• Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

CEDAR PLANKED SALMON WITH MAPLE GLAZE & MUSTARD MASHED POTAT

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.