Ginger Cedar Planked Salmon with Maple Glaze
Grilled Ginger-Sesame Cedar Planked Salmon with Maple Glaze recipe
freshly peeled and finely grated
soy sauce, tamari
an untreated cedar plank (about 17 by 10 1/2 inches)
scallions, spring or green onions
Soak the cedar plank in a sink full of water or bucket, weighing it down with some heavy cans, 30 minutes to 4 hours. Make sure the cedar plank hasn't been treated with anything if you get it from a local building supplier.
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, sesame oil, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.
Preheat the barbecue.
Lightly oil the cedar plank. Arrange the whole scallions in one layer on plank to make a bed for the salmon fillet.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Arrange the salmon, skin side down, on scallion greens and brush with the remaining glaze.
Season the salmon with salt and pepper and grill until just cooked through, about 20 minutes or longer, until desired done-ness.
Cut the salmon crosswise into 8 pieces. Place each piece on a serving plate. Drizzle the salmon with the reserved warm sauce.
You can make the maple glaze 2 days ahead. The cover and store in the refrigerator. Take it out, and bring it to room temperature before using it.