Thursday, April 18, 2013

Cedar Plank Salmon with Soy Glaze

 Last time I blogged, I wrote about being in a chicken breast rut, but we were in a salmon rut too. Salmon is another one of those things I buy every month. Now that there are usually just 2 of us for dinner, I buy a big piece from a big box store and cut it into 2 pieces. I usually oven poach it (Here's my post about how to do that ) or cook it with a lemony herb mixture on top (here's that method ). Anytime I have any leftovers, I make salmon spread, a wonderful appetizer or sandwich spread ( recipe here ). Obviously WE LIKE SALMON but it was time to try something new! After browsing some recipes on my favorite spots, here's what I came up with. It was delicious and it was definitely DIFFERENT. While it took a little time to reduce the glaze, it was not hard to do. If you don't have a cedar cooking plank, they are easy to find -- anyplace that has a good kitchen supply department will have them. You need to soak it for an hour or 2  in plain old tap water before using, but that's pretty simple. I actually had  everything in my pantry for this dinner except the fresh ginger. Give this a try next time you fix salmon and you want to step it up a bit!

Cedar Plank Salmon with Soy Glaze
Put your plank in water to soak, according to the directions on the package. I soaked mine about 90 minutes.
For the glaze:
1/3 c. brown sugar
1/3 c. soy sauce
2 T. hoisin sauce
1 clove garlic, minced (about 1 tsp.)
1 2" piece of ginger, peeled and grated
Place all ingredients into a small saucepan and bring to a boil, stirring to dissolve the sugar. Turn down the heat to low and let the sauce reduce until about 1/2 in volume.
Preheat your grill to hot cooking temperature.
You will need about 1 - 1.25 lbs of salmon, cut to fit onto the plank. Lay the salmon on the plank and brush it with the glaze.

Salmon on Grill
Place the plank onto the grill and close the lid. Let it cook over medium heat for about 6 minutes. Brush on a little more glaze after 3 - 4 minutes.  Don't worry about the smoke or the slight charring on the edge of the plank -- that's where the good smoke flavor comes from. I left mine on for 8 minutes and it was almost too dry. It cooks pretty quickly, but it will depend on how thick the salmon is. Salmon is cooked when it flakes easily with a fork or knife tip inserted into the thickest part.
I served my glazed salmon with some Pot Stickers from Trader Joe/s and stir fried veggies. Cut a lime and squeeze that over the salmon right before you eat it -- yummy! I prepped the pot stickers and vegetables before I began cooking the fish, so that when it went on the grill, everything was ready to eat when it was done. I also reheated the leftover glaze and we used it to drizzle on the salmon and the potstickers. The glaze recipe is a KEEPER! (Probably be good with chicken or pork too!)
Glazed Salmon, Pot Stickers and Stir Fried Vegetables for dinner!

Here's how I did the veggies:
Stir Fried Vegetables
1 tsp. peanut oil
1 small onion, sliced
2 cloves minced garlic
2 ribs celery, trimmed and sliced
1 c. shredded cabbage
6 button mushroom, sliced
16 snow peas, washed and threads removed
1 tsp. peeled ginger, grated
1 T. soy sauce
a little salt to taste
In a medium to large non-stick skillet, heat the peanut oil until it starts to shimmer (hot). Add the onion, garlic and celery. Stir that around for 2 - 3 minutes until the veggies begin to soften. Add the soy sauce and ginger to the pan and then add the cabbage and cook for another 2 -3  minutes, stirring periodically. Don't let them brown. Lastly, add the mushrooms and snow peas. Sprinkle the pan with 2 T. water, turn down the heat to medium, cover it and let the mixture steam about 5 minutes. Any combination of vegetables your family likes will work, but this is what I had on hand.

Stir Fried Vegetables

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