Cedar Planked Salmon With Soft Corn Pudding Recipes

CEDAR-PLANKED SALMON WITH SOFT CORN PUDDING

Cedar-Planked Salmon With Soft Corn Pudding image

Provided by Dena Kleiman

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
4 6-ounce salmon fillets, skinned and boned
1 tablespoon unsalted butter, at room temperature
2 untreated pieces cedar shingles or shims, each 4 to 5 inches wide and about 12 inches long (easily available at lumber yards)
2 cups soft corn pudding (see recipe)
3/4 cup pumpkin seed vinaigrette paste (see recipe)

Steps:

Mix together salt, pepper and mustard. Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.
Preheat the broiler. Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side. Carefully take the shingles from the broiler.
Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about five minutes. Take the shingles from the broiler and lift the salmon from them.
Place three to four tablespoons of soft corn pudding on a plate. Top with salmon fillet and spoon vinaigrette over the top.

CEDAR PLANKED SALMON

Cedar Planked Salmon image

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Steps:

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

CEDAR-PLANKED BBQ SALMON

Cedar-Planked BBQ Salmon image

My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens.

Provided by TOOLBELT DIVA

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 (6 ounce) salmon fillets, skinless
2 cedar planks, soaked in water for 4 to 6 hours
1 tablespoon dry barbecue spice
sea salt
1 large lemon
1 cup fresh dill, chopped
1/2 cup shallot, chopped
2 garlic cloves, chopped
2 green onions, chopped
3 tablespoons cracked black pepper
2 tablespoons olive oil
1 lemon, juice of

Steps:

Preheat grill to high.
Sprinkle BBQ seasoning on salmon fillets.
Combine ingredients for crust mixture and spread generously over the flesh side (not skin side) of each fillet.
Season soaked cedar planks with sea salt, and place on grill.
Close lid and heat for 3 to 5 minutes, until they start to crackle and smoke.
Lift lid carefully and place salmon fillets on hot planks, skinned side down.
Close lid and bake planked salmon for 12 to 15 minutes for medium doneness.
Squeeze lemon over fillets.
Check periodically to ensure the planks are not on fire.
Use spray bottle to extinguish any flames.
Carefully remove planks from grill and transfer salmon to serving platter.

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At least 2 hours before grilling, soak your cedar planks in water. This will prevent the wood from burning on the grill.
When ready to cook, start your grill and set the temperature to medium high. You are looking for a grill temperature of around 400 degrees.
Remove the planks from the water and shake off any excess moisture. Lightly season the top flesh of the salmon with salt and pepper and lay the salmon on top of the cedar planks. Carefully lay the plays on the grilled grates and grill for 15-20 minutes, or until the flesh is opaque and flakes with a fork. Meanwhile, add the corn to the other half of the skillet and cook, turning often, until charred all over, about 10 minutes.
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