Cedar Plank Salmon With Maple-Ginger Glaze

Name: Cedar Plank Salmon With Maple-Ginger Glaze
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 2-inch piece ginger, peeled and grated; 2 teaspoons ground coriander; 1 Grated zest and juice of lemon; 8 servings Kosher salt and freshly ground pepper; 59 milliliters pure maple syrup; 907 grams skin-on center-cut salmon fillet (about 1 1/2 inches thick); 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Cedar Plank Salmon With Maple-Ginger Glaze a try. This recipe serves 8. One portion of this dish contains about 23g of protein, 10g of fat, and a total of 215 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have skin-on center-cut salmon fillet, ground coriander, maple syrup, and a few other ingredients on hand, you can make it. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet.

Instructions

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.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Coriander

Pepper

Salmon

Salt

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.

Ingredients you will need

Lemon Juice

Maple Syrup

Lemon Zest

Butter

Ginger

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Sauce Pan

Remove the cedar plank from the water and pat dry.

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Cedar Plank

Water

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.

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Fish

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Oven Mitt

Tongs

Oven

Brush the fish with half of the ginger glaze.

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Ginger

Glaze

Fish

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.

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Salmon

Fish

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Baking Sheet

Oven

Remove the fish from the oven and change the oven setting to broil.

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Fish

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Oven

Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes.

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Ginger

Salmon

Glaze

Remove from the oven and let rest 5 minutes on the plank before serving.

Equipment you will use

Oven

Serve warm or at room temperature.

Photograph by Jonny Valiant

Equipment

Ingredients

Servings:

2-inch piece ginger, peeled and grated 2teaspoons

ground coriander 1

Grated zest and juice of lemon 8servings

Kosher salt and freshly ground pepper 59milliliters

pure maple syrup 907grams

skin-on center-cut salmon fillet (about 1 1/2 inches thick)2Tbsps

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.