For the last twenty days, and I use this term loosely, I've been participating in a plank challenge with a bunch of really great ladies. The goal is to work our way up to a five minute plank, and we've been posting our times on instagram to motivate each other and keep ourselves honest. The problem is my vacation feel right in the middle of the challenge and, well, I haven't been doing so well. I started strong, even surpassing the beginning times, but soon fell far behind. Apparently, my planks need lots of work.
Unless you count cooking on planks. Apparently, I can rock that, especially when I'm in my absolute favorite place in the country with the best friends I could've ever asked for. Throw in a gorgeous side of fresh salmon, a dad to man the grill, and a couple bottles of amazing wine, and we're talking unbeatable.
Not only was the recipe a total homerun with everyone, it was incredibly easy to boot. With just a touch of chopping, some simmering, and a bit of time at the grill, and you've got yourself a simple summer meal perfect for a house full of your favorite people.
Cedar Planked Salmon with Maple Glaze
adapted from epicurious
Ingredients:
1 c. pure maple syrup
2 TBSP finely grated fresh ginger
1/4 c. fresh lemon juice, divided
3 TBSP low-sodium soy sauce
1 1/2 tsp. minced garlic
salt and pepper, to taste
chopped greens from 1 bunch scallions
1 (2 1/2 lb.) center-cut salmon filet, skin still attached, cut into pieces, if desired
3-4 cedar planks, soaked in water at least 30 minutes
Directions:
1. In a small saucepan, bring maple syrup, ginger, 3 TBSP lemon juice, soy sauce, garlic, salt, and pepper to a simmer. Continue cooking until sauce is reduced to 1 cup, about 30 minutes. Let cool to room temperature. If using immediately, stir in remaining lemon juice. (Glaze may be made up to two days in advance and stored in the refrigerator. Bring back up to temperature and add remaining lemon juice before continuing with recipe.)
2. Preheat grill to 350 degrees F (medium heat). Salt and pepper salmon filet.
3. Once grill comes to temperature, place cedar planks on grill grates so they touch each other and make one large surface. Sprinkle chopped scallions on top of planks then lay salmon on top, skin side down. Brush salmon with half the glaze.
4. Close grill and allow salmon to cook until uniformly pink in the center and at least 125 degrees F in temperature, depending on preference. Begin checking for doneness after 20 minutes (it should take close to 30 minutes to cook) or use a meat thermometer.
5. When salmon is done, use a large spatula to transfer to serving platter. If fish is done, salmon should stick to planks and separate easily from filet.
6. To serve, cut into individual servings and drizzle with extra sauce.
Yields: 6-8 servings
Unless you count cooking on planks. Apparently, I can rock that, especially when I'm in my absolute favorite place in the country with the best friends I could've ever asked for. Throw in a gorgeous side of fresh salmon, a dad to man the grill, and a couple bottles of amazing wine, and we're talking unbeatable.
Not only was the recipe a total homerun with everyone, it was incredibly easy to boot. With just a touch of chopping, some simmering, and a bit of time at the grill, and you've got yourself a simple summer meal perfect for a house full of your favorite people.
Cedar Planked Salmon with Maple Glaze
adapted from epicurious
Ingredients:
1 c. pure maple syrup
2 TBSP finely grated fresh ginger
1/4 c. fresh lemon juice, divided
3 TBSP low-sodium soy sauce
1 1/2 tsp. minced garlic
salt and pepper, to taste
chopped greens from 1 bunch scallions
1 (2 1/2 lb.) center-cut salmon filet, skin still attached, cut into pieces, if desired
3-4 cedar planks, soaked in water at least 30 minutes
Directions:
1. In a small saucepan, bring maple syrup, ginger, 3 TBSP lemon juice, soy sauce, garlic, salt, and pepper to a simmer. Continue cooking until sauce is reduced to 1 cup, about 30 minutes. Let cool to room temperature. If using immediately, stir in remaining lemon juice. (Glaze may be made up to two days in advance and stored in the refrigerator. Bring back up to temperature and add remaining lemon juice before continuing with recipe.)
2. Preheat grill to 350 degrees F (medium heat). Salt and pepper salmon filet.
3. Once grill comes to temperature, place cedar planks on grill grates so they touch each other and make one large surface. Sprinkle chopped scallions on top of planks then lay salmon on top, skin side down. Brush salmon with half the glaze.
4. Close grill and allow salmon to cook until uniformly pink in the center and at least 125 degrees F in temperature, depending on preference. Begin checking for doneness after 20 minutes (it should take close to 30 minutes to cook) or use a meat thermometer.
5. When salmon is done, use a large spatula to transfer to serving platter. If fish is done, salmon should stick to planks and separate easily from filet.
6. To serve, cut into individual servings and drizzle with extra sauce.
Yields: 6-8 servings