Alaskan Wild Salmon: Maple Sugar Cured and Cedar Planked
| | Ingredients |
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Make Printer Friendly | Salmon Fillet, Trimmed PBO 1 Side (2.5-3#)
Cedar Plank, big enough to fit the fillet, 1 each Clean and unfinished ? soak in cool water for 3 hrs.)
Brine:
Water 1 qt
Sugar, Brown 1/2 #
Maple Syrup 2 cups
Salt, Kosher 1 ½ cup
Sugar, granulated ½ cup
Rosemary or thyme, fresh 3 sprigs | | Preparation | Serves: 1 Salmon side 4-6 people
Prepare the Brine for the salmon. Bring water, Brown Sugar, Maple Syrup, salt and granulated sugar to a boil to dissolve sugars;
Add fresh herbs and chill brine. Once brine is chilled, add the side of salmon and marinate for 1-hour.
Remove from brine, discard brine and pat salmon dry.
Preheat oven to 450?degrees, or grill to high heat
Season fish with salt and pepper.
Place fish on the plank, then place in a heated oven or on a charcoal grill for about 15 minutes, or until fish is cooked to desired doneness
Serve on plank garnished with fresh lemon wedges or transfer to a serving platter.
*Chipotle Maple Glaze, Take three chipotle peppers from a can along with 2 to 3 tbs. of the sauce. Puree in a small blender with 1 cup of real maple syrup. You can add more or less of the chipotle peppers and sauce to make it more or less spicy. |
| | Courtesy of: Chef Rick Kimmes, The Oceanaire Seafood Room |
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