Cedar Plank Salmon With Blackberry Sauce Recipes

Steps:

• Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.

Steps:

• Soak the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well).
• Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes.
• Preheat a grill to medium heat.
• Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank.

Steps:

• Soak cedar plank in salted water for 2 hours, then drain. 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. Transfer the salmon and plank to a platter and serve right off the plank.
• Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

Steps:

• To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
• Fillet the salmon, removing all the bones.
• Remove the skin and pin bones.
• Oil the cedar planks and place the salmon on it.
• Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
• Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
• Keep the tail end intact.
• Where the fish is intact at tail end, strips will be narrower.
• Measure out half of the maple syrup and reserve.
• Combine remaining maple syrup with whiskey, or liqueur.
• Brush whiskey mixture all over salmon strips to generously coat.
• Season with salt and pepper.
• To braid: Mentally label the strips starting from the left as numbers 1 through 7.
• Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
• Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
• Now, start again, renumbering the strips from 1 through 7.
• Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
• Continue in this manner until you have braided the whole length of fish.
• Repeat braiding steps for second fillet.
• Pat the braided fish into one compact length.
• Either skewer the loose ends together or simply press together to keep in place.
• At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
• To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
• Season with salt and pepper.
• Preheat BBQ to medium heat, or oven to 350°F.
• To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
• Close lid (or cover salmon with foil roasting pan).
• Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
• Alternatively: Preheat oven to 350°F.
• To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
• Remove plank and salmon from heat.
• Dust salmon liberally with maple sugar.
• Salmon may be served hot or cold right from the plank.
• Garnish with fresh herbs if using.
• Serve with chilled Apple Butter Sauce.

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.

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.

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.