![]() They cost approximately $1.50-$1.80 each and you can get them anywhere that sells BBQs (Home Depot, Canadian Tire, Costco, Walmart, etc – even some grocery stores). The thinner planks (1/4 inch) only take 10 minutes to soak (instead of 30 minutes for 1/2 inch planks) and you can toss them out after one use so no clean up.Try a bit of lemon zest as a garnish for some tang.Brush on half the glaze before baking and half after. If you don’t have a plank and grill, you can bake the salmon in a conventional oven on a baking sheet at 425F/218C for 10-13 minutes (depending on thickness).Although I LOVE and highly recommend the sauce/glaze in this recipe, you can of course, use others, even store bought ones.Or, I cut it into small pieces and serve it on cucumber rounds. I either place it on a cutting board (skin removed) with a serving utensil and let my guests cut off small pieces. Appetizer: I love to serve plank salmon as an appetizer (big hit!).Individual salmon fillets: For the most part, I use several single salmon fillets and serve it as as a main dish hot, cold or at room temperature.Full side of salmon: I often serve a full side of salmon for company right on the plank for a gorgeous presentation.So… pure maple syrup and salmon…how Canadian is this dish, eh? You won’t wait long for the groans and raves – it’s absolutely delish! How to Serve Cedar Plank Salmon You do have to soak your plank in water first, but if you buy the thin planks (1/4 inch) like I do, then the soaking only takes 10 minutes. The glaze takes a few minutes to make and the salmon just 10 minutes to grill. I got the inspiration for the glaze from a recipe by Jo Cooks. I got hooked on cedar plank grilling, the first time with our Cedar Plank Flattened Chicken and Cedar Plank Whole Chicken recipes and now with planked salmon. The glaze is so rich and scrumptious that I increased the amount in the recipe to allow for extra to soak into a side like rice or quinoa. The salmon is exquisitely moist and tender with a mild wood smoky flavor. Bring to room temperature before reheating, covered.This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic. Chill in a buttered ovenproof dish, covered. Bring to room temperature before proceeding. The MAPLE GLAZE may be made 2 days ahead and chilled, covered. ![]() On each plate, arrange the salmon and onion greens on a bed of mashed potatoes. Step 6Ĭut the salmon crosswise into 6 pieces. 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. Put the salmon, skin side down, atop the onion green and brush with the remaining glaze. Remove the pan from the heat and keep sauce warm, covered. Stir in the remaining tablespoon lemon juice. ![]() In another small saucepan, heat half of glaze over low heat until heated through to use as a sauce. Step 3Īrrange the onion greens in one layer on the plank or in the baking pan to form a bed for the fish. 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. 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.
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