Tuesday, May 18, 2010

Recipe Of The Day: Cedar Plank Salmon

With Salmon being in season year round (ok that is true in Southern California because we have an abundance of health conscious people who demand that it constantly be made available for consumption) and so many great recipes existing solely for this great fish, there is no reason you shouldn't add it to your diet.
Todays Recipe Of The Day is all about easy cooking, easy cleaning and great eating. Cedar Plank Salmon can be made both indoors and outdoors and yet it will be able to still pack those amazing flavors and aromas.
This recipe is one we use every 4th of July and anytime we have a guest over who doesn't partake in any of the meat dishes we are serving.
Remember to Take The Time To Presoak Your Planks or else you will be left with a big blaze of fire and smoke on the grill or in your home and that is never a good thing.
2 TBS oil
2 Jalapenos (cut into rings)
1 TBS garlic (minced)
½ Cup White Wine
3 TBS Whole-Grain Mustard
1 Cup Apricot Preserves

4 (4 by 4-inch) pieces parchment paper
4 Cedar Plank Pieces (food service quality)
4 (6-ounce) Salmon Fillets (skinned & boned)
2 tsp Sea Salt
1 tsp Freshly Ground Black Pepper
4 (3-inch) Fresh Rosemary Sprigs
1 Lemon (zested)

Preheat oven to 400 degrees F.
In a small saute pan over medium heat, heat oil.
When hot, add jalapenos and saute until caramelized.
Add garlic, and before it begins to brown, deglaze with white wine.
Next add mustard and apricot preserves and bring to a simmer.
Simmer over low heat for 20 minutes and let completely cool.
Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
Place cedar plank on gas burner.
When plank has begun to smoke, place into preheated oven.
Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving.
Garnish with lemon zest.

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