Friday, June 28, 2013
cedar planked salmon with maple glaze
salmon fillet with skin (size depends on how many people you want to feed. I used a whole fillet)
honey mustard marinade (optional. I used the Bolthouse dressing)
untreated cedar plank (soaked for several hours)
greens from one bunch scallions (green onion) or chives
1 cup maple syrup
2 Tbsp finely grated peeled fresh ginger
4 Tbsp. lemon juice
3 Tbsp. liquid amenos or soy sauce
1 1/2 tsp minced garlic
1. If you want extra flavor, marinate salmon in honey mustard for a least 2 hours. Discard marinade and remove excess from fish.
2. In a small saucepan simmer maple syrup, ginger, lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup (about 30 minutes) and let cool. Can be made up to 2 days ahead.
3. Preheat grill to low. If using cedar plank, oil lightly then arrange scallions on top and place salmon, skin side town on the scallions. Brush with glaze (reserve some for serving). Season with salt and pepper to taste. Grill 15-30 minutes until beginning to flake (when the center has only a touch of dark pink left). Watch that the wood doesn't catch on fire. You can use the top rack or you can place the plank on top of a cinder block to keep it farther from the flames.
4. Drizzle with remaining sauce.