Wednesday, July 2, 2008

Maple-Glazed Cedar Planked Salmon

The Dodgers killed the Astros tonight. Kuroda was totally on. Shut out 7 innings. Not too bad for being on the injured list for 2 weeks. My cedar plank didn’t do too bad either. It hadn’t EVER been used. I have had the thing sitting under my glass pans for a year. Just waiting, waiting to lend it’s wonderful aroma to a salmon fillet. If I could only describe the aroma in my house tonight. Garlic, ginger, salmon, pure maple syrup, cedar… delicious. You know you want some…




1 cup pure maple syrup
2 Tbsp finely grated peeled fresh ginger
3 Tbsp fresh lemon juice
3 Tbsp soy sauce
3 garlic cloves, minced
Kosher salt and ground pepper
An untreated cedar plank (about 17 by 10 1/2 inches)
2 1/2-pound salmon fillet with skin
1 bunch green onions

In a small heavy 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. Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.

Set oven to 350 degrees. If using cedar plank, lightly oil and heat in middle of oven 15 minutes or lightly oil a shallow baking sheet. Arrange green onions in one layer on plank or in baking sheet to form a bed for fish. Put salmon, skin side down, on green onions. Brush half of the glaze onto the salmon and reserve the rest to use as a sauce when serving. 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.

Yields 6 salmon portions.

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