Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes might be just the main course you are searching for. One serving contains 266 calories, 16g of protein, and 5g of fat. This recipe serves 6. Plenty of people made this recipe, and 216 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. A mixture of a 2 center-cut salmon fillet, garlic, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. Thanksgiving will be even more special with this recipe.
Instructions
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.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon can be paired 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. 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.
![Antica Chardonnay (Mountain Select)]()
Antica Chardonnay (Mountain Select)
The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.