Cedar Planked Salmon with Maple Glaze
Salmon served with Mustard Mashed Potatoes
- 1 c. pure maple syrup (recommend cutting in half and adding 2 T balsamic vinegar - too sweet in my opinion)
- 2 T. finely grated peeled fresh gingerroot
- 4 T. fresh lemon juice
- 3 T. soy sauce
- 1 1/2 tsp. minced garlic
- an untreated cedar plank
- 2 1/2 lb. center-cut salmon fillet with skin
- greens from 1 bunch scallions
In a small heavy saucepan simmer maple syrup, ginger, 3 T. lemon juice, soy, 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 temp before proceeding.)
Soak plank 30 minutes before using.
Arrange scallion greens in one layer on plank. In another saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining 1 T. 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 grill for about 15 minutes.