Fish Dish: Cedar Planked Salmon
I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.
Cedar planked salmon w/maple-bourbon glaze, steamed veggies w/brown rice.
Cooking on a cedar plank is an ancient Native American technique that transcends well to the modern world. You can place the plank on an open fire, gas grill or as I did in a 350 oven. Soaking the plank in water for a while is required; follow the directions on the plank you buy.
The glaze was insanely easy. I stirred a tablespoon of Maker’s Mark Bourbon into two tablespoons Grade A maple syrup (not pancake syrup, the real stuff). I seasoned the salmon with salt and pepper and placed it onto the plank and the plank into the oven for 1o minutes. I then brushed the glaze on the salmon and back into the oven for 5 more minutes. I simply steamed the veggies and pre-cooked brown rice until hot (the microwave does this well) and seasoned them with salt and pepper. I poured the leftover glaze over everything. The maple-bourbon glaze is addictive.