Alder Grilled Fresh Alaskan King Salmon With A Light Juniper And Sage Marinade Recipes

ALDER ROASTED KING SALMON WITH WILD FENNEL POLLEN

Steps:

• Mix sugar, salt, water, and anise flavored liqueur. Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the brine mixture for 4 to 8 hours. Remove from brine and pat dry. Brush the salmon with oil. Season with wild fennel pollen, salt, and pepper. Place on Alder plank and soak in cold water overnight. Sometimes a nail through the tail end is used to hold the salmon in place. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon. Serve right off the plank.

GRILLED SALMON WITH SAGE

Steps:

• Wipe the salmon fillet dry with paper towels. Combine the juice of one lemon, mustard, two tablespoons olive oil and pepper in a small bowl. Chop six sage leaves and add them. Mix thoroughly and spread the mixture on both sides of the salmon. Allow to marinate about 30 minutes.
• Meanwhile, preheat grill or broiler. Heat the remaining olive oil in a small frying pan and saute the sage leaves until they are crisp. Drain them on paper towels.
• Season the salmon with salt and grill or broil the fillet about six minutes on each side or until it reaches the desired degree of doneness. Sprinkle with sauteed sage leaves, garnish with remaining lemon cut into quarters and serve.