Recipe by David Grenier
Photography by David Bagosy
Food styling by David Grenier
Prop styling by Felice Morsillo
First published in Wish Summer 2007
Planking How-To:
Buy hardwood planks at the grocery store (this one here was $2) or lumberyard. Cedar and alder are most popular but oak, apple or cherry do impart their particular flavours. Steer clear of treated or resinous woods such as pine, which would taint the food with a turpentine-like taste. Always soak the plank in water for at least six hours or overnight. You can also use planks for barbecuing poultry, meats and even cheese.
food
Miso-Glazed Cedar-Planked Salmon
Planking is a sure-fire way to wow dinner guests. Plunk your plank in water and let it soak all day
Ingredients (SERVES 6)
| 1 | tbsp olive oil |
| 1 | side of salmon, skin on, preferably wild, about 2 lbs (centre cut, pin bones removed) |
| 1/3 | cup white miso paste* |
| 3 | tbsp brown sugar |
| 1 | tbsp rice vinegar |
| 1 | tbsp minced fresh ginger |
| 1 | garlic clove, minced |
| 3 | limes, halved |
Instructions
- Preheat barbecue to medium-high.
- Remove plank from water, pat dry and brush one side with olive oil.
- Pat fish dry with paper towel and place on oiled side of plank, skin-side down.
- In a bowl, combine next 5 ingredients until well incorporated. Spread paste evenly over fish. Do not season with salt as miso is a salty ingredient.
- Place plank on barbecue, close lid and grill 15-20 minutes. The plank will smoke, which lends a great woody, smoky flavour to the fish.
- Grill lime halves, flesh side down, 3-5 minutes.
- Carefully remove limes and plank from barbecue, and cut salmon into individual portions. The skin may stick to the board, so ease fish off gently with a spatula. Serve with grilled lime halves and a green salad.
Nutritional information
Nutrients per serving: about 287 calories, 13 g fat, 32 g protein, 9 g carbs, 1 g fibre.
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Tracy writes:
This dish was wonderful and very quick to prepare. I served it with asparagus and jasmine rice. Take the limes and squirt them on the rice for a delicate flavouring.
—posted July 11, 2007 at 9:43 p.m.
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