Cedar Planked Salmon with Dill Sauce, Heaven on a Plank

Have you ever tried cedar planked salmon?  For that matter, have you ever tried cedar planked anything?  Well if you haven't, it's time you did.  You can cook almost anything on a cedar plank, but my favorite is salmon.  The cedar imparts a wonderful flavor to the fish.  I have converted non-salmon loving people into salmon-eating monsters.  As salmon recipes go, I think this one is my favorite.


Until recent years, I didn't have a whole lot of experience with salmon.  Having grown up in New York,  salmon conjured up visions of lox served with cream cheese and bagels.....not the kind of salmon I'm talking about.  I'm talking about fresh wild caught salmon.  I remember when my mother returned from a trip to Ireland, how she raved about the wonderful poached salmon served with dill sauce that she had eaten several times on her journey.  She said the salmon and fresh dill were the perfect combination and worth a trip to Ireland just to experience it!

I've experimented preparing salmon with glazes and breadcrumbs and sauces and different cooking techniques over the years, and then last weekend I came to the realization,  this is the one!  I made this recipe for a small gathering last winter and everyone asked how the salmon stayed so moist.  Sure I could poach the salmon to keep it moist and juicy, but once again I have to remind you that I hate the smell of fish cooking in the house.  If a fish dish can be prepared outdoors, I'm a happy camper.  I think by basting and planking the salmon,  keeping the fish off of the direct flame, the salmon cooks up moist, flakey and delicious.   The dill sauce is the perfect accompaniment.  Serve it with a seasonal green vegetable and some garlic-dill roast potatoes.  Add a nice glass of Pinot Noir, and I am in heaven!

Hoisin Glazed Salmon with Wasabi Cream

I'm always looking for new ways to prepare salmon.  Several years ago I had a memorable salmon dish at Blue Stone in Ithaca, New York.  It lingered in my mind for a long time.  The salmon was roasted with a hoisin glaze, and had a kick of heat to offset the sweetness of the hoisin.   A while back, when I was visiting Matthew in Florida, he requested that I make salmon for dinner one evening.  I decided to recreate that memorable salmon I had eaten in Ithaca.  At the time, it never occurred to me to check the restaurant's website to see if they had a menu where I could gather more clues and figure out what was in that great dish.  I was flying by the seat of my pants and I was at the mercy of my memory.  As it turned out, my final product was a hit, not exactly the same as the Blue Stone, but what the heck, why does it have to be the same?  I guess you could say it was Blue Stone inspired, but definitely my own creation.

Hoisin Glazed Salmon with Wasabi Cream

Click here for printable version

Serves 2

Preheat broiler to high 

• 2 Salmon fillets (skin removed) figure 4 - 6 ounces per person
• salt
• pepper

Glaze:

• 2 heaping tablespoons hoisin sauce - don't level
• 1 teaspoon brown sugar
• 2 tablespoon of fresh orange juice
• 1 tablespoon of fresh lime juice
• 1 teaspoon soy sauce
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon finely minced fresh ginger
• 1 clove finely mined garlic
• a pinch red pepper flakes

Wasabi cream:

• 2 teaspoons wasabi powder mixed with a few drops water or 2 teaspoons wasabi paste
• 1 tablespoon sour cream
• 1 tablespoon mayonnaise

Directions:
Preheat oven to broil. Line baking sheet with foil.
Mix glaze ingredients in a microwavable mixing bowl or cup.

Mix wasabi cream ingredients together in small dish and set aside.

Season the salmon with salt and pepper both sides. Place on baking sheet. With a spoon*, drizzle glaze onto the salmon and using a brush, cover the surface with glaze.

Broil for 3-4 minutes.
Take out of oven and gently turn over. Again, drizzle glaze onto the other side of salmon, brush glaze to cover.
Return to broiler for approximately 4-5 minutes, depending on thickness of the fillets.
Microwave remaining glaze about 30 seconds until hot and gooey.
Place salmon on a bed of rice. Drizzle glaze over top and drizzle with wasabi cream. Serve with stir fried vegetables.

* Do not put brush directly into the glaze. Use a clean spoon because any leftover glaze will be added after the salmon has finished cooking.

Dreaming of Sunshine, Grilled Tuna Steaks with Pineapple Salsa

This weekend the Food Network featured shows that were healthy and on the lighter side for the New Year.  I tuned in for a few minutes and saw Paula Dean making smoothies, a fruit crisp and grilled fish.  Really???  No mayonnaise, no butter?  I couldn't believe my eyes.  At the very last minute, she broke down.  She couldn't do it.  She had to put a scoop ice cream on top of her fruit crisp...shame, shame.

Just because summer is a faded memory, doesn't mean that we've abandoned our grill either.  We grill all year long.  There are some things that I refuse to cook indoors.  Fish, with the exception of shellfish, is something that I prefer to grill outdoors, no smell and easy clean-up.  Just dig your grill out of the snow and remember to let it heat up a little longer.  After a "Season of Eating" it feels good to serve something fresh and simple.  It's something healthy, a reminder of summer or maybe a trip to someplace tropical?  Yes, it's January in New York.  I've spent a good part of the day reading about cruises and trips to the Bahamas....not to mention gardening blogs.  I think the mention of an impending "big" snow storm has me a little crazy.  Hurry and make this while you can still find the grill!