For a unique winter feast, why not give the traditional roast a break and try this recipe starring a smoky, wild, cold-water fish entree. Grilling salmon on soaked cedar planks infuses it with an incredible smoky aroma and flavour that really elevates this dish beyond your average delicious salmon. This tasty and easy- to-prepare marinade is one of my favourites for the well-loved omega 3-rich salmon. It features fresh ginger root and wasabi zesty warming spices that aid digestion and improve circulation and uses staple ingredients from my kitchen. If I don?t have any fresh ginger on hand, I use frozen ginger root that I always keep in a sealed container in the freezer and pull out and grate as needed.
- cedar plank(purchased at a grocery store or fish shop)
- wild salmon filet (approximately 700 grams/1.5 pounds serves 4 people)
- 2 Tbsp tamari, soy sauce or coconut aminos
- 1 tsp maple syrup
- 1 tsp grated ginger
- 2 tsp wasabi powder
- 1 Tbsp water
- 1 Tbsp sesame oil
- Lime slices for garnish
- Whisk together wasabi powder and water in a small jar or bowl until blended and stir in remaining marinade ingredients.
- Wash and pat dry salmon fillet and set in a shallow dish.
- Pour marinade over salmon, coating on both sides and cover.
- Let marinate in the fridge for 10 minutes minimum longer is great.
- Soak the cedar plank according to the instructions on the package. Normally, thin planks need about thirty minutes or so to soak through and 1 planks will need at least one hour. The longer you soak, the more fragrant the smoke created, so you can even soak overnight.
- Once soaked, dry the plank and rub it with some oil (grapeseed or coconut oils are good for high heat). You can also rub the plank with some sea salt if desired.
- Cook with one of the methods below.
- Serve with lime or other citrus slices on top.
Preheat oven to 425F and cook fish on oiled rack, 5 to 7 inches from heat, until just cooked through. Usually, this is about 10 minutes for each inch of thickness.
- Preheat the grill for about 10 minutes or so. The heat should be at medium- high or 350-400F. Place the plank(s) on the grill. Close the cover for another 5 minutes or so.
- In the meantime prepare the salmon. Place the fillets skin-side down on a platter ready to transfer to the cedar planks.
- When the BBQ is smoking, you can place the prepared salmon fillets on the plank skin side down. Cover lid and continue to cook for 15-25 minutes, depending on thickness and size of fillet(s). There is no need to turn over salmon. The fish will be done when it flakes easily.