I love to barbecue, and this is my family's favourite way to eat salmon. We always buy a few extra maple sugar leaves from the farmer's market to use on the salmon. We also make our own maple syrup from our trees, so this makes it more personal. I serve the sweet salmon with a tart cranberry icewine compote, which sets the flavours off nicely. The icewine is made not far from us, in Prince Edward Country, Ontario, so that is local as well. Finally, we grow fiddleheads on our property, which are just coming into season now, so I think this makes a perfect side dish.
Portion size6 servings
1. Submerge planks in a sink or pan of hot water. Weigh down to keep it submerged, preferably for 4 hours. Once this is done once, subsequent submersions can be much shorter. 2. Turn one side of the barbecue to high and the other side to medium. 3. Then place the salmon fillets on plank, skin side down. 4. Brush fillets with maple syrup. 5. Place planks on medium side of barbecue. 6. Leave the other side on high. Cook until the tip of a sharp knife, inserted in the salmon feels warm, from 25-35 minutes. 7.Keep the lid closed, checking occasionally to make sure there are no flareups and spritz the plank with water. 8. Meanwhile prepare the Cranberry Icewine Compote. 9. Heat oil in a saucepan over medium-high heat. 10. Add cranberries and fresh ginger and stir 3 minutes, or until cranberries begin to burst. 11. Add icewine and sugar and boil 15 minutes, or until the mixture has reduced to 2 1/2 cups. 12.Add crystallized ginger, curry powder, five-spice powder and salt and pepper to taste. 13.Cover with plastic wrap and chill until ready to serve. 14. Remove salmon and place on broiler pan. Sprinkle with maple sugar liberally, and place under broiler until sugar broils. Watch carefully. Alternatively you can broil with a kitchen torch (more fun) 15. Serve with chilled cranberry icewine compote