Alaskan Wild Salmon: Maple Sugar Cured and Cedar Planked
| | Ingredients |
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Make Printer Friendly | 1 Side (2.5-3 lb) Salmon Fillet, Trimmed PBO
1 Cedar Plank, big enough to fit the fillet (clean and unfinished ? soak in cool water for 3 hrs)
Brine:
1 qt Water
1/2 lb Brown Sugar
2 cups Maple Syrup
1 1/2 cup Kosher Salt
1/2 cup Granulated Sugar
3 sprigs Rosemary or thyme, fresh | | Preparation | Preparing the Fish:
1. Prepare the Brine for the salmon.
a. Bring water, brown Sugar, Maple Syrup, salt and granulated sugar to a boil to dissolve sugars.
b. Add fresh herbs and chill brine.
c. Once brine is chilled add the side of salmon and marinate for 1-hour.
d. Remove from brine, discard brine and pat salmon dry.
2. Preheat oven to 450?Degrees or grill to high heat.
3. Season fish with salt and pepper.
4. Place fish on the plank, then in a heated oven or on charcoal grill for about 15 minutes or until fish is cooked to desired doneness.
5. 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 tbsps 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, Oceanaire |
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