Nothing says Canada to me more than a thick piece of juicy salmon glazed with maple syrup and cooked on a cedar plank. This recipes works well in an oven or on your BBQ, just make sure to soak the cedar plank for at least 2-3 hours before you start so that it won't burn too much. Here in BC you can get cedar planks for cooking on at the grocery store, but if you don't have access to them at the store just find yourself a clean, untreated flat piece of cedar.
Ingredients:
one 2-3 lb skin on, center cut salmon filet, about 1 1/2 inches thick
2 tsp ground coriander
salt and pepper
1/4 cup pure maple syrup
one 2 inch piece ginger, peeled and grated
grated zest and juice of 1 lemon
2 tbsp unsalted butter
Pre-heat the oven to 425 F Sprinkle salt, pepper, and coriander over the filet of salmon and let it sit at room temperature for about 15 minutes. In a small saucepan over medium heat, warm up the maple syrup, ginger, lemon zest, and butter until it thickens up a little. It takes about 5 minutes or so, and don't leave-make sure to stir it lots! Once it's ready, remove it from the heat and stir in the lemon juice, then set aside. Take your cedar plank from the water and put it on the middle rack in your oven, letting it heat up for about 15 minutes. Remove the plank from the oven with oven mitts or tongs, then set the filet of salmon on it, skin side down. Brush the salmon with some of the glaze and return the plank to the oven. Put a cookie sheet on the rack underneath the plank to catch any drips. Cook the salmon about 12 minutes, until firm. You have to be careful with fish, you don't want to over cook. When it flakes easily and is opaque in the middle, it is ready. Remove the plank from the oven and turn the oven to broil. Brush more of the glaze on the fish, and return to the oven for 2-3 more minutes so that it can caramelize and become golden. Remove from the oven and allow to sit for another 5 minutes before serving.
Makes 6-8 servings
Adapted From Food Network Magazine
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