salmon

Planked Salmon

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 4

Putting that beautiful piece of wild-caught salmon on a wood plank serves two purposes: first, to cook it in a bath of delicate cedar smoke, and second, to prevent fish sticking to the grill! The plank, when placed on a sheet pan or platter, is a great serving piece, too, allowing your guests to get a whiff of delicious smoke as they sit down to eat.

Ingredients

  • 1 pound sockeye or other wild-caught salmon

  • 1/4 cup white wine

  • 1/4 cup orange juice

  • 2 tablespoons brown sugar

  • 1 tablespoon tamari soy sauce

  • 1 teaspoon extra virgin olive oil

Materials

  • Untreated cedar plank, soaked in water (Boise Co-op sells these near the meat and seafood counter)

  • 1 spray bottle filled with water

  • 1 instant read thermometer

Preparation

  1. Remove any bones from the salmon and, if desired, cut into four portions.

  2. In a baking dish or food storage container, whisk the white wine, orange juice, brown sugar, tamari and olive oil, then place the salmon, flesh side down in the marinade. Let stand for 30 minutes. Flip the salmon over and let marinate for 10 more minutes.

  3. Prepare the grill for smoking (see Tips & Notes for best results). If using a charcoal grill, place the grate on high or the charcoal on one side. If using a gas grill, light the flame on just one side. When hot, place the plank over the fire on the hot side until it starts to crackle. Brush the top with oil and place the fish, skin side down, on the plank. Position the plank so that it smolders a little but does not catch fire or smoke heavily. Spritz with water if needed, being careful not to douse the fish.

  4. Close the lid for about 10 minutes, then check the fish with an instant read thermometer. When it reaches 140⁰ F, use tongs to move the plank to a sheet pan and carry to the table.

  5. Use a metal spatula to serve the fish; the flesh should lift right off the skin.

  6. Wash the plank and store for future use.

Tips & Notes

Create hot and cool zones

For best smoking results, create hot and cool zones on the grill. The hot zone is where the smoke is created and the food may be seared. The cool zone is where the food is placed to allow the food to cook more slowly and absorb the smoky flavor. If your grill is too small to create both a hot and a cool zone, check your food for doneness earlier as it will cook faster over the high heat

Nutritional Information

163 calories, 6 g. fat, 60 mg. cholesterol, 129 mg. sodium, 0 g. carbohydrate, 0 g. fiber, 24 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Teriyaki Glazed Salmon

Total Time: 30 minutes

Servings: 4

This salmon teriyaki is a quickest and easiest meal to make, it’s ready in less than minutes. The simple teriyaki sauce is delicious poured over any protein or rice. This recipe is perfect served over steamed noodles or rice with a side of baby bok choy for a no fuss weeknight dinner, but is fancy enough to serve to your guest. This dish will taste like it came straight out of your favorite tepanyaki restaurant. The toasted sesame seeds and green onion are the perfect finishing touches, you won’t be needing any filters when you post photos on Instagram.

Ingredients

  • 2-3 salmon fillets two inches wide slices preferably skin on (approximately 4-6 ounces each)

  • salt and pepper to taste

  • 1 tablespoon grape seed oil (any neutral flavor oil)

For the teriyaki sauce:

  • 1/4 cup sake

  • 1 tablespoon mirin

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon of honey

  • 1 teaspoon toasted sesame oil

  • 2 cloves of garlic

  • 1/2 inch nub of fresh minced ginger

  • 1/2 teaspoon cornstarch + 1 tablespoon of cold water

For the garnish:

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon green onions diced on a bias

Preparation

  1. Make the marinade: In a bowl, mix together sake, mirin (sweet rice wine), soy sauce, brown sugar, honey, and sesame oil. Whisk until the sugar dissolves. With a microplane grater, grate garlic and ginger into the bowl and give it a good mix.

  2. Pour about half of the mixer over the salmon fillets, and set aside.

  3. Pour the rest of the mixture into a sauce pan. Make slurry with mixing the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch slurry mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

  4. Arrange oven rack to the middle and preheat to 400 degrees Fahrenheit. Heat the oil in a large oven safe pan over high heat. Remove salmon from the marinade and wipe off any excess. Season flesh side of the salmon fillets with salt and pepper. Sear the salmon, skin side down in the pan until a nice golden brown crust forms (4-5 minutes). Place the pan with the salmon in the oven and let the fish finish cooking for 10 more minutes .

  5. Remove the salmon from the oven and plate. Pour the teriyaki sauce over the salmon. Sprinkle on the sesame seeds and green onions before serving.