Cedar Plank Rum Salmon

Name: Cedar Plank Rum Salmon
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 or 2 cedar planks; 2 Tbsps dark brown sugar; 118 milliliters dark rum; 1 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 lemon, juiced; 907 grams salmon fillet, cut in 1/2 to fit on plank(s), if needed; 2 teaspoons kosher or sea salt; 710 milliliters water

Cedar Plank Rum Salmon might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 30g of protein, 10g of fat, and a total of 279 calories. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. Head to the store and pick up ground cinnamon, ground coriander, water, and a few other things to make it today. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert.

Instructions

Mix the rum and water in a large container and submerge the planks in the water for 30 to 45 minutes, allowing the planks to become soaked.

Ingredients you will need

Water

Rum

Meanwhile, in a medium-size bowl, mix together the sugar, ginger, coriander, salt, cinnamon, and lemon juice to create a paste.

Ingredients you will need

Lemon Juice

Coriander

Cinnamon

Ginger

Sugar

Salt

Equipment you will use

Bowl

Spread spice mixture evenly on top of the flesh side of salmon (not skin side). Refrigerate for 30 minutes and up to 1 hour.

Ingredients you will need

Salmon

Spread

Preheat the grill over medium-high.

Equipment you will use

Grill

Remove the fillet from the refrigerator and arrange on the planks, unseasoned side down.

Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30 to 40 minutes. Once the salmon is cooked, remove planks from the grill, with hot pads, to a serving platter and allow it to rest for 10 minutes before serving.

Ingredients you will need

Salmon

Equipment you will use

Grill

Equipment

Bowl

Grill

Ingredients

Servings:

or 2 cedar planks 2Tbsps

dark brown sugar 118milliliters

dark rum 1teaspoons

ground cinnamon 1teaspoon

ground coriander 1teaspoon

ground ginger 1

lemon, juiced 907grams

salmon fillet, cut in 1/2 to fit on plank(s), if needed 2teaspoons

kosher or sea salt 710milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Tyler Winery Santa Barbara County Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 30 dollars per bottle.

Tyler Winery Santa Barbara County Chardonnay

2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.