Here is a basic and dependable recipe for cedar plank salmon. The orange glaze complements the sweetness of the fish.
1 cedar plank (6 by 14 inches)
1/3 cup orange marmalade or apricot preserves
1 teaspoon Dijon mustard
12 fresh mint leaves, cut into thin strips
5 6-ounce skinless salmon fillets or 1 large salmon fillet (about 2 pounds)
1/2 teaspoon kosher salt
Freshly ground pepper
1/4 cup sliced almonds, optional
Soak the cedar plank in water for at least two hours and then drain. Set the grill for indirect cooking and heat to medium-high. Place the cedar plank in the center of the hot grate, and heat for 10 minutes.
While the plank is heating, use a zester or the small holes on a box grater and remove about one teaspoon of the outer skin of the orange and combine with the marmalade, mustard, and mint leaves. Slice the orange into thin slices, removing the outer peel, and set aside.
Carefully lay the salmon fillets (on what was skin-side down) on the hot plank, sprinkle with salt and pepper, and top with the orange glaze. Place the orange slices and almonds if desired on top and cook, with grill covered, until the salmon flakes, about 30 minutes.
Note: There may be some crackling and smoking while the salmon cooks. Keep a water bottle handy and mist the edges of the plank with water if they begin to flame.
Recipe courtesy of the National Fisheries Institute
Cooking Tip: Cedar planks for grilling can be found at houseware and gourmet food stores. They impart a deliciously smoky flavor and keep the fish moist.
Calories from Fat 207 (48%)
(35%)Total Fat 23g
(30%)Saturated Fat 6g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Total Carbohydrate 18g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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