Cedar Planked Salmon With Maple Glaze And Mustard Mashed Potatoes

CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE



Cedar Plank Salmon With Maple-Ginger Glaze image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6-8 servings

Number Of Ingredients 7

1 2-to-3-pound skin-on center-cut salmon fillet (about 1 1/2 inches thick)
2 teaspoons ground coriander
Kosher salt and freshly ground pepper
1/4 cup pure maple syrup
1 2-inch piece ginger, peeled and grated
Grated zest and juice of 1 lemon
2 tablespoons unsalted butter

Steps:

  • Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
  • Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
  • Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
  • Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
  • Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.

CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES



Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes image

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.

Recipe From epicurious.com

Categories     Fish     Garlic     Ginger     Onion     Roast     Dinner     Lemon     Seafood     Salmon     Healthy     Maple Syrup     Soy Sauce     Simmer     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 6

Number Of Ingredients 10

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
2 1/2-pound center-cut salmon fillet with skin
Greens from 1 bunch scallions
Mustard Mashed Potatoes, to serve
Special Equipment
An untreated cedar plank (about 17x10 1/2") if desired

Steps:

  • 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.

CEDAR PLANKED SALMON WITH MAPLE GLAZE & MUSTARD MASHED POTAT



Cedar Planked Salmon With Maple Glaze & Mustard Mashed Potat image

This recipe is a little different in that the cedar planked salmon is baked in the oven rather than on the grill. Many grocery or hardware stores sell the untreated cedar planks. It truly adds a wonderful flavor to the salmon!

Recipe From food.com

Provided by lazyme

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup pure maple syrup
2 tablespoons gingerroot, finely grated
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons garlic, minced
untreated cedar plank
2 1/2 lbs salmon fillets, with skin
1 bunch scallion
3 lbs yukon gold potatoes
1 1/2 cups milk
6 tablespoons unsalted butter
3 tablespoons coarse grain mustard

Steps:

  • Salmon:.
  • In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes.
  • 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.
  • If using a 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 1 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. Bake for about 35 minutes 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.
  • Mustard Mashed Potatoes:.
  • In a 5 quart kettle cover potatoes with cold salted water by 2-inches and simmer until tender, 35-45 minutes.
  • While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted.
  • Remove pan from heat and keep milk mixture warm, covered.
  • In a colander drain potatoes and cool just until they can be handled.
  • Peel potatoes, transferring to a large bowl.
  • Add mustard, salt and pepper to taste, and 3/4 hot milk mixture and with a potato masher; mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.
  • Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.

MUSTARD MASHED POTATOES



Mustard Mashed Potatoes image

Recipe From epicurious.com

Categories     Dairy     Mustard     Potato     Side     Thanksgiving     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

3 pounds Yukon Gold potatoes
1 1/2 cups milk
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons whole-grain or coarse-grain mustard

Steps:

  • In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.
  • In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

CEDAR-PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES



Cedar-Planked Salmon with Maple Glaze and Mustard Mashed Potatoes image

Recipe From epicurious.com

Categories     Sauce     Mustard     Potato     Side     Roast     Salmon     Fall     Chill     Simmer

Yield Makes 6 servings

Number Of Ingredients 9

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh ginger
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
1 (2 1/2-pound) center-cut salmon fillet with skin
1 bunch green onions (green parts only)
Mustard Mashed Potatoes (recipe follows)
Special equipment: Untreated presoaked cedar plank about 17 by 10 1/2 inches (optional)

Steps:

  • In a small heavy saucepan, simmer the maple syrup, ginger, 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.
  • Preheat the oven to 350° F. If using a cedar plank, lightly oil and heat the plank in the middle of the oven 15 minutes; or lightly oil a shallow baking pan large enough to hold the salmon.
  • Arrange the onion greens in one layer on the plank or in the baking pan to form a bed for the fish.
  • In another small saucepan, heat half of glaze over low heat until heated through to use as a sauce. Stir in the remaining tablespoon lemon juice. Remove the pan from the heat and keep sauce warm, covered.
  • Put the salmon, skin side down, atop the onion green and brush with the remaining glaze. Season the salmon with salt and pepper and roast in the middle of the oven until just cooked through, about 20 minutes if using a baking pan or about 35 minutes if using a plank.
  • Cut the salmon crosswise into 6 pieces. On each plate, arrange the salmon and onion greens on a bed of mashed potatoes. Drizzle the salmon with warm sauce.
  • DO AHEAD
  • The MAPLE GLAZE may be made 2 days ahead and chilled, covered. Bring to room temperature before proceeding.
  • The POTATOES may be made 1 day ahead. Chill in a buttered ovenproof dish, covered. Bring to room temperature before reheating, covered.

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