Maple Mustard Cedar Planked Salmon 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 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 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.

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.

MAPLE MUSTARD PLANK SALMON

Steps:

• Soak plank in water a minimum of 1 hour before using. (I put mine on a cookie sheet, filled it with water and placed a glass full of water on top of it to weigh it down and let it soak all day.
• Cut salmon with 1/2 inch slits lengthwise almost down to the skin, and 1/2 inch apart.
• Sprinkle lemon juice liberally over salmon and massage into every nook and cranny.
• Preheat grill to high heat (about 500-600 degrees). I set it on high.
• Season the salmon with salt and pepper. (I used lemon pepper).
• When the grill is hot, place the salmon, skin side down on the pre-soaked plank over indirect heat. (Turn one of the burners off, leave the other lit, place over unlit side).
• Close lid and cook for 15-18 minutes.
• Brush salmon with the sauce made from the Maple Syrup, Garlic, Orange Rind and Dijon Mustard.
• Cook for an additional 10-12 minutes or until done.
• It's done when fish flakes easily with a fork.
• Remove from heat and serve.