![]() I wasn’t sure if it was done because unfortunately, my cooking thermometers (BOTH of them) are broken!! But, it looked done to me! I had to line the plank with foil so that syrup would not ruin my new oven! Can you imagine trying to clean hard, crystallized syrup from the oven? No thanks! ![]() Used a brush to cover the salmon with glaze. Once it was dry, I made a bed of the green onions (scallions). ![]() I put the cedar plank in the 350 degree oven for 15 minutes. The aroma of the sweet syrup was intoxicating, and the ginger just took it over the top! Reminded me of eating raw sugar cane as a kid.Īdded the syrup, garlic, soy sauce, ginger, and lemon juice to a sauce pan and let simmer for 30 minutes. I’ve never worked with fresh ginger it smelled awesome. I had to soak the wood plank in water for an hour prior to use. Salmon is EXPENSIVE! That piece cost me ~$14.00 at the grocery store. BTW, it seems like we’ve been eating mashed something a lot lately, huh?įresh salmon, lemon, scallions, soy sauce, pure maple syrup, fresh ginger, salt, pepper, and garlic. I can’t say that the mustard mashed potatoes sounded too great at the time, but all the reviewers stated that the potatoes were a must have with this dish. So, this maple-glazed salmon recipe piqued my interest, along with the suggested accompaniment of Mustard mashed potatoes. This made me remember that we had a cedar plank that I bought a while ago, but never used. Toast the planks as described above.I was browsing through one of my fav foodie websites, Epicurious, and clicked on Best Salmon recipes. Stir together the maple syrup, bourbon, dry mustard and oranges zest until mustard has dissolved. Set up grill for direct heat over medium-high heat. Optional: to develop pellicule, set fish uncovered in the refrigerator for 2 hours.Ģ. Remove the fish from the cure and rinse with cold water. Mix together the salt and brown sugar and coat the tops and sides of the fish, cover and place in the refrigerator to cure for at least a couple hours. Cut the fish into serving potions and place in a shallow dish just large enough to hold the fish. The glaze is only the maple syrup, bourbon, dry mustard and oranges zest. Once the salmon has cured, you rinse the fish before cooking. You cure the salmon with the salt and brown sugar. ![]() I can imagine it was super salty! I think you may have missed a step. The result is a wonderfully aromatic, slightly smoky, sweet, moist and flavorful piece of salmon. While cooking, the salmon is glazed with an easy glaze of maple syrup, bourbon, and a touch of English mustard. This whole process – the brining and developing a pellicle – are totally optional, but you’re gonna be missing out. However, I let it sit uncovered in the fridge for another couple hours to develop a pellicle – a sticky coating on the surface of the fish which will help any smoke coming from the plank to flavor the fish. After a 1 to 2 hour brine, simply rinse the salmon under cold water and pat dry. The brine “cures” and seasons the salmon perfectly and really intensifies the salmon flavor. As the wood plank smolders over the fire, it imparts a woody, smoky flavor to the fish, plus gives it a platform to cook on without breaking apart there is no need to flip it.īefore grilling the salmon, I gave it a quick and easy dry brine of 50/50 kosher salt and brown sugar. Cooking salmon on wood planks dates back to the native people of the Pacific Northwest, who cooked salmon over open fires on planks of cedar and alder.
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