I had the grill set at around 400, (note some plank companies suggest a max of 350 to prevent too much smoke/charing - I did not measure the team at the grate this time, but it was probably close) and it took about 20 minutes +/- a couple. Don't forget to soak the plank overnight, or at least a few hours. The asparagus was started inside on the stove - a little olive oil and butter to soften it up for about 5 minutes, then it went on the grill to pick up some marks for about 5 minutes, then back in a warm pan until the salmon was done. Worked well.
The recipe was a modified version of this one from the Cedar Grilling Company:
Canadian Maple Orange Glazed Salmon
2 lbs (1 kg) skinless salmon fillets
2 oranges (1 sliced, 1 squeezed)
2 tbs (30 ml) olive oil
2 tbs (30 ml) light brown sugar
¼ cup (50 ml) pure maple syrup
2 tbs (30 ml) orange marmalade
3 tbs (45 ml) orange juice
Heat oil in a saucepan on medium heat
Grate the zest from one orange, add zest to oil and sauté until it begins to brown
Add brown sugar and sauté until sugar melts
Add maple syrup, orange marmalade and orange juice
Simmer over low heat until it thickens slightly
Thinly slice remaining orange and lay slices on plank, creating a bed for the salmon
Place salmon on orange bed and pour half of the sauce over salmon
Place plank on grill and cook until flaky
Serve remaining sauce on the side with salmon
I grilled a 1 pound filet, but made the full recipe of sauce - next time I'll make even more sauce! I used lemon marmalade, (Amazed I had that in the pantry!
) and some Hawaiian red salt (nice) and fresh ground pepper on the filet before it went on the grill, and before it was sauced.
Topic: Weeknight Salmon (Read 2121 times)
