jjf
11-04-2000, 08:00 AM
i found this recipe on the epicurious site and in one of the reviews someone said that they bought a cedar plank at a lumber yard, washed it and soaked it for 2 hours and it worked just fine. what do you think they mean by "soaked it" - just in soapy water? if anyone has experience with cedar plank cooking, i would love to hear any advice/tips. thanks
jen
Cedar Planked Salmon w/ Maple Glaze
Plank cooking is a Native American technique that imparts a
subtle smoky flavor to fish, meat, poultry, and vegetables.
It is recommended to use a plank of untreated Western red
cedar made specifically for cooking purposes.
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 101/2 inches; if
desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment: Mustard Mashed Potatoes
In a small heavy saucepan simmer maple syrup, gingerroot, 3
tablespoons lemon juice, soy sauce, garlic, and salt and
pepper to taste until reduced to about 1 cup, about 30
minutes, and let cool. (Maple glaze may be made 2 days
ahead and chilled, covered. Bring maple glaze to room
temperature before proceeding.)
Preheat oven to 350 F. If using cedar plank, lightly oil
and heat in middle of oven 15 minutes; or lightly oil a
shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking
pan to form a bed for fish.
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.
Put salmon, skin side down, on scallion greens and brush
with remaining glaze. Season salmon with salt and pepper
and roast in middle of oven until just cooked through,
about 20 minutes if using baking pan or about 35 if using
plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates
arrange salmon and scallion greens on a bed of mashed
potatoes. Drizzle salmon with warm sauce.
Serves 6.
jen
Cedar Planked Salmon w/ Maple Glaze
Plank cooking is a Native American technique that imparts a
subtle smoky flavor to fish, meat, poultry, and vegetables.
It is recommended to use a plank of untreated Western red
cedar made specifically for cooking purposes.
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 101/2 inches; if
desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment: Mustard Mashed Potatoes
In a small heavy saucepan simmer maple syrup, gingerroot, 3
tablespoons lemon juice, soy sauce, garlic, and salt and
pepper to taste until reduced to about 1 cup, about 30
minutes, and let cool. (Maple glaze may be made 2 days
ahead and chilled, covered. Bring maple glaze to room
temperature before proceeding.)
Preheat oven to 350 F. If using cedar plank, lightly oil
and heat in middle of oven 15 minutes; or lightly oil a
shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking
pan to form a bed for fish.
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.
Put salmon, skin side down, on scallion greens and brush
with remaining glaze. Season salmon with salt and pepper
and roast in middle of oven until just cooked through,
about 20 minutes if using baking pan or about 35 if using
plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates
arrange salmon and scallion greens on a bed of mashed
potatoes. Drizzle salmon with warm sauce.
Serves 6.