Post by Okwes on Dec 2, 2006 10:43:14 GMT -5
Cedar-Planked Salmon with Grainy Mustard Glaze
Recipe by Steven Raichlen
From Steve Raichlen's Favorite Grills
This recipe originally appeared in May, 2006. Food & Wine Magazine
ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR
SERVES: 8
ingredients
Eight 7-inch square cedar planks
1/2 cup whole-grain mustard
1/4 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon soy sauce
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
Eight 6- to 8-ounce salmon fillets, skinned
directions
Light a grill. Soak the cedar planks in water for 30 minutes. When the coals
are covered with a light gray ash, push them to opposite sides of the grill
and set a disposable drip pan in the center.
Meanwhile, in a small bowl, blend the whole-grain mustard with the
mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper.
Season the salmon fillets with salt and pepper.
Drain the planks and pat dry. Set the salmon fillets on the planks, skinned
side down. Spread the mustard glaze over the top and sides of each fillet.
Arrange the planks on the hot grate above the drip pan and away from the coals.
Cover and cook for 15 minutes or until the salmon is browned and just cooked
through. Using a long metal spatula, transfer the salmon to plates and
serve.
MAKE AHEAD The mustard glaze can be refrigerated overnight.
Recipe by Steven Raichlen
From Steve Raichlen's Favorite Grills
This recipe originally appeared in May, 2006. Food & Wine Magazine
ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR
SERVES: 8
ingredients
Eight 7-inch square cedar planks
1/2 cup whole-grain mustard
1/4 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon soy sauce
2 teaspoons honey
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
Eight 6- to 8-ounce salmon fillets, skinned
directions
Light a grill. Soak the cedar planks in water for 30 minutes. When the coals
are covered with a light gray ash, push them to opposite sides of the grill
and set a disposable drip pan in the center.
Meanwhile, in a small bowl, blend the whole-grain mustard with the
mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper.
Season the salmon fillets with salt and pepper.
Drain the planks and pat dry. Set the salmon fillets on the planks, skinned
side down. Spread the mustard glaze over the top and sides of each fillet.
Arrange the planks on the hot grate above the drip pan and away from the coals.
Cover and cook for 15 minutes or until the salmon is browned and just cooked
through. Using a long metal spatula, transfer the salmon to plates and
serve.
MAKE AHEAD The mustard glaze can be refrigerated overnight.