CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
Categories Fish Garlic Ginger Onion Roast Dinner Lemon Seafood Salmon Healthy Maple Syrup Soy Sauce Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- In a small heavy saucepan simmer maple syrup, gingerroot, 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. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
- Preheat oven to 350° F. If using 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 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 or about 35 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.
CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 7
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 PLANKED SALMON WITH WHISKEY MAPLE GLAZE
There is nothing comparable to the taste of freshly caught salmon, but to serve it planked.....is phenomenal!!! Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. This recipe was published in our local paper from cookbook author Ronnie Shewchuk, Barbecue Secrets
Provided by Abby Girl
Categories High Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
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
This recipe is a little different in that the cedar planked salmon is baked in the oven rather than on the grill. Many grocery or hardware stores sell the untreated cedar planks. It truly adds a wonderful flavor to the salmon!
Provided by lazyme
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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- Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
- Meanwhile, in a small bowl, blend the whole-grain mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.
- Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.
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- Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
- Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
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CEDAR PLANKED SALMON WITH MAPLE MUSTARD GLAZE
CEDAR PLANK MAPLE-GLAZED SALMON AND MUSTARD MASHED ...
Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using 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.
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CEDAR-PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED
Bring maple glaze to room temperature before proceeding.) Preheat oven to 350 degree. If using 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.
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CEDAR-PLANKED SALMON WITH MAPLE-MUSTARD GLAZE | …
Soak one 12- x 7-inch (30 x 18 cm) untreated cedar plank in water for 30 minutes or for up to 24 hours; place salmon on top. In small bowl, whisk together maple syrup, mustard, salt and pepper; brush half over salmon. Place plank on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture, until fish flakes ...
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A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
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