Weeknight Salmon

[MartyG]

Tried a new recipe tonight, and it became a favorite in seconds. My 20-year old genesis was the go-to choice as I could not time my wifes return from work, and I did not want her to wait. Cedar planked Salmon filet on a bed of orange slices with a glaze of OJ, maple syrup, lemon marmalade, brown sugar and orange zest. Had a nice Bell's Amber Ale to go with the color theme. Made a little extra glaze for the rice and spargle. I never say this, but OMG! Fantastic!


20 minutes at around 375/400 - give or take 50

The arrival of the first fat pearl signals it's time to plate. The Thermopen concurs.

One of the more satisfying, simple meals I've done in some time.

[Jeff]

Wow Marty, I do like that way that looked.  I'll have to give this one a try!

[BBQmedic]

Perfect!

Sent from my HTC6435LVW using Tapatalk

[Troy]

looks marvelous!

i have a similar recipe that also has bourbon in the glaze!
i gotta say though, yours looks better than any of my attempts! (regardless of the fuel source)

[Bbqmiller]

Looks really nice. Nothing wrong for firing up the gasser. I used mine tonight after work to grill up some chicken breast.

[pbe gummi bear]

looking really good, Marty!

[1buckie]

Geez Marty.....that's enough to make me look for my planks !!!!!


                                       Great Job !!!!!

[jamesnomore]

That looks fantastic and probably tastes even better!

[Aspiring Pitmaster]

That looks GREAT!  The recipe sounds like something that I'd really like.  I'm going to have to give this one a try soon.  Thanks for sharing. 

[Tim in PA]

Looks awesome. About what temp did you cook it at and how long did it take? Did you put the asparagus on first to get them done at the same time?

I love grilled asparagus. We finally planted some this spring. Looking forward to starting to harvest them next year.

[MartyG]

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.