Cedar-Planked Salmon with Maple-Mustard Glaze
Cedar-Planked Salmon with Maple-Mustard Glaze
Photography by Matthew Kimura
- Portion size: 12 pieces
This recipe makes 12 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 111 |
| pro | 10 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 28 mg |
| sodium | 157 mg |
| potassium | 187 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| vit C | 3 |
| folate | 7 |
Grilling the salmon on water-soaked cedar planks infuses it with a delightfully smoky taste, plus the sauce gives it a golden glaze. If you can't do this outside, bake it on planks in a 425°F (220°C) oven for about 12 minutes.
Ingredients
- 1-1/2 lb 1-1/2lbsalmon fillet
- 1/4 cup 1/4cupmaple syrup
- 2 tbsp 2tbspgrainy Dijon mustard
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Soak one 12- x 7-inch (30 x 18 cm) untreated cedar plank in water for 30 minutes or for up to 24 hours; place salmon on top.
In small bowl, whisk together maple syrup, mustard, salt and pepper; brush half over salmon.
Place plank on grill over medium-high heat; close lid and cook, brushing once with remaining maple mixture, until fish flakes easily when tested, 20 to 25 minutes. Halve salmon lengthwise; cut crosswise into 6 slices. Transfer to serving platter.
Additional information : Tip: Check your grocery store for other types of untreated wooden planks, such as hickory and maple.
Source : Canadian Living Magazine: July 2009
