Here’s a great way to naturally give your salmon a delicious smoked taste! Try this maple cedar-plank salmon recipe on the BBQ.
Preparation time: 10 minutes
Soaking Time: 1 hour
Grilling Time: 25 minutes
Ingredients (12 servings)
- 2 cedar planks (about 12 in. long)
- 2 750 g centre-cut, skin on salmon fillets
- 3 tbsp Dijon mustard
- 2 tsp olive oil
- 1/2 tsp salt
- 2 tbsp pure maple sugar
- 1 very small red onion, thinly sliced
- 1/2 cup dill fronds (optional)
Instructions
- Soak planks in cold water for 1 to 2 hours. Preheat barbecue to medium. Slice each salmon fillet into 6 thin portions, cutting through flesh but not through the skin. Place each fillet on a plank, skin-side down.
- Stir together Dijon, oil and salt in a small bowl. Brush over salmon and into the cuts. Sprinkle with pure maple sugar. Scatter onion overtop.
- Grill, covered, until fillet is barely firm to the touch and white juices appear all over the sides, 20 to 25 min. Turn barbecue off and keep lid closed for 5 min. Fish should now feel firm to the touch and a knife inserted into the thickest part and held for 10 seconds should be warm. If not, close lid and let rest another 5 min. Watch plank carefully; if it catches fire, spray with water and reduce the heat to medium-low.
- Use a wide spatula to remove fillets to a platter. Serve warm or at room temperature.
- Kitchen Tip: The easiest way to soak the planks: Fill the sink or a cooler with water, then add planks and set a heavy pot on top of them to keep them submerged.
Source: food.chatelaine.com