I am not a big salmon fan, but a trip to The Market at Washington and High and this week’s recipe changed my mind. Preparing fresh salmon on cedar planks combined to make a wonderful recipe that I will definitely be serving to my family again.
The cedar planks were a first for me, and I will definitely cook with them again. Cedar planks infuses food with a wonderful smoky flavor. The moisture from the planks gives food a succulent, cedar flavor and keeps it moist. Soak the planks in water for about 1 hour before using.
Cedar planks have grown so in popularity that they are easy to find at most stores that carry barbecue or grilling supplies. Follow the directions on the package for how long to soak them.
The recipe came from the “Guy’s Big Bite,” show on Food Network, staring Guy Fieri. Guy prepared the dish in the oven, but I chose to put them on the grill. The salmon fillets came from The Market at Washington and High, and they were great.
Cedar Plank Salmon
Recipe courtesy: Guy Fieri, The Food Network
2 tablespoons oil
2 jalapenos, cut into rings
1 tablespoon garlic, minced
1/2 cup white wine
3 tablespoons whole-grain mustard
1 cup apricot preserves
4 (4 x4 inch) pieces parchment paper
4 cedar plank pieces, food service quality
4 (6-ounce) salmon fillets, skinned and boned
2 tsp. sea salt
1 tsp. fresh ground black pepper
4 (3-inch) fresh rosemary sprigs
1 lemon, zested
Preheat oven to 400 degrees. In a small sauté pan over medium heat, heat oil. When hot, add jalapenos and sauté until caramelized.
Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes, then let completely cool.
Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet and liberally apply cooled apricot mixture.
Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven. Cook salmon until medium-rare.
Remove from oven and let sit 2 to 3 minutes before serving. Garnish with lemon zest.
Robin’s note: I placed planks directly on grill that has been heated to medium heat. I did not use the parchment paper. The fillets did not stick to the planks as the skin was left on one side of the fillets. The salmon just lifted right off the skin that did stick to the plank. I did let mine cook a little longer than medium-rare.