Email to Cynthia Y. Owens-Bailey      

Recipe Categories: cowens26's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD Cajuin CASSEROLES CHINESE DESSERTS EGGS PASTA POLENTA POULTRY SAUCES SEAFOOD SOUPSandSTEWS VEGETABLES

Cedar Planked Salmon With Maple Glze

List of Ingredients




1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 101/2 inches; if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions

Accompaniment: Mustard Mashed Potatoes

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.

Serves 6.

Gourmet
November 1997

Recipe




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.

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.

Serves 6.

Gourmet
November 1997