Thursday, February 14, 2013

Cedar, Salmon and Maple

I have been doing cedar planked salmon on the grill for the past year. My nephew gave me a rough cut cedar board and we cut it into 8" lengths, sanded the topand are able to use them time and time again. Usually I just salt and pepper the salmon and cook it but last night I tried something a little different since we had friends over. I am going to keep the glaze on hand from now on!

Ginger Maple Glaze
In a small pan combine: 1 cup pure maple syrup, 2 tablespoons finely grated peeled fresh ginger, 3 tablespoons fresh lemon juice, 3 tablespoons soy sauce (I use gluten free) and 2 tsp of minced garlic. Simmer it for about 30 minutes until it is thick. Add another 1-2 tbl fresh lemon juice.

On your cedar planks (that you soaked and lightly oiled) lay green onions (I used some right out of the garden), then the salmon and brush on a nice layer of glaze. The grill was on high and was about 485 degrees inside. Put the planks on, shut the grill and don't open it until13 minutes later.

Serve over mustard-garlic mashed potatoes. Yum! I also served a medley of Swiss Chard, kale and spinach from the garden with a salad (also from the garden!) on the side. A definite keeper!

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