Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
- 1 cup pure maple syrup
- 2 tablespoons finely grated peeled fresh gingerroot
- 4 tablespoons fresh lemon juice
- 3 tablespoons soy sauce
- 1 1/2 teaspoons minced garlic
- an untreated cedar plank (about 17 by 10 1/2 inches) if desired
- a 2 1/2-pound center-cut salmon fillet with skin
- greens from 1 bunch scallions
- Accompaniment:Mustard Mashed Potatoes
- In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.
- (Maple glaze may be made 2 days ahead and chilled, covered.
- Bring maple glaze to room temperature before proceeding.)
- Preheat oven to 350 F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce.
- Stir in remaining tablespoon lemon juice.
- Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze.
- Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
- Cut salmon crosswise into 6 pieces.
- On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes.
- Drizzle salmon with warm sauce.
maple syrup, gingerroot, lemon juice, soy sauce, garlic, cedar plank, center, scallions, potatoes
Taken from www.epicurious.com/recipes/food/views/cedar-planked-salmon-with-maple-glaze-and-mustard-mashed-potatoes-14473 (may not work)