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- Salmon barbequed on a cedar plank
- Bruce Tate
- cedar plank(s) large enough to hold salmon without crowding (these must be untreated cedar planks with no preservatives or chemicals)
- 4 salmon steaks or individual filets (preferably wild caught)
- 4 tbsp (60 ml) fresh lemon juice, divided use (2 for the marinade and 2 for the sauce)
- 2 tsp (10 ml) pure maple syrup
- 2 tbsp (30 ml) grapeseed oil (or other clean tasting and light-flavoured oil)
- 1-1/2 tsp (7 ml) chipotle powder (chipotle barbeque sauce may be substituted for this)
- 1 tsp (5 ml) crushed dried rosemary
- 2 scallions, thinly sliced for garnish
- Kosher salt
- Spray-bottle of water for controlling flare-ups
- Soak the cedar plank(s)under water for a few hours (or overnight).
- Mix the oil, 2 tbsp (30 ml) lemon juice, maple syrup, 1/2 tsp (2 ml) chipotle powder and 1 tsp (5 ml) rosemary in a small bowl.
- Rub the mixture over the salmon and let rest at room temperature for 20 minutes.
- Mix the remaining 2 tbsp (30 ml) lemon juice with the remaining tsp of chipotle powder and put aside.
- Preheat barbeque to medium-high.
- Place cedar plank on barbeque and sprinkle lightly with kosher salt. Close lid and heat plank for a couple minutes.
- Place salmon on plank (in the case of filets, place skin side down).
- Close lid.
- Turn heat down to low.
- Barbeque for about 15 minutes or until flesh is no longer translucent and can be easily broken with a fork.
- Place salmon on serving platter and sprinkle with scallions.
- Serve with lemon juice/chipotle sauce as an optional garnish.
- Place plank in water to cool before discarding.
- Wild caught Salmon has a wonderful flavour and may provide more beneficial Omega 3 fats. Similarly using organic foods where possible in the recipe enhance taste, benefit health and help preserve the environment.
Editors Note: Beware, chipotle powder has a wonderful smokey taste but can be very hot. Test yours before going all out with it.
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