Heather and I got a new BBQ this weekend from BBQing in Ottawa. The people there were great and persuaded me to spend a bit more for a quality machine.
Two nights in and we’re really happy with the results. Nothing burnt, everything cooked just right. The last BBQ was really hot, or really cold depending on if you had the meat in the middle or not.
So this got me really excited and I decided to setup a recipe system for the computer so that Heather and I could capture recipes we liked and browse them in a better way including making shopping lists. So we setup YummySoup which is a great application and has what we need for a $20 / house price.
We made maple glazed salmon and it was the best we’ve made to date. Here is the recipe in case you’re interested in trying it:
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.
Origin: epicurious.com
Yield: 6 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Imported From: www.epicurious.com
Ingredients:
? 1 cup pure maple syrup
? 2 tbsp. finely grated peeled fresh gingerroot
? 4 tbsp. fresh lemon juice
? 3 tbsp. soy sauce
? 1 1/2 tsp. minced garlic
? an untreated cedar plank (about 17 by 10 1/2 inches) if desired
? 2.5 lb. center-cut salmon fillet with skin
? greens from 1 bunch scallions
Directions:
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.
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