Ingredients
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2
-
6 - 8
-
-
3/4
-
1/4
-
3/4
-
4 - 6
-
-
-
-
-
-
-
-
Directions
Cedar Plank Braided Salmon With Apple Butter Sauce, The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. August/2004; I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2″ X 10″, water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones…. When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you., I too was able to watch this being done first hand at the Ontario Zaarfest. The recipe is straight forward and easy to follow and the end result will WOW your guests. The taste was amazing. I plan to make this for dinner guests real soon., I didn’t have to think for even 1 second how many stars this dish warranted. Many, many more than the 5 permitted! I am not a fish lover but would eat this at every opportunity. The presentaion is stunning and the taste amazing. I feel very fortunate to have enjoyed this at a recent Zaarfest. I look forward to the opportunity of wowing my guests with this at a dinner party. Thanks so much Toolie!
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Steps
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1
Done
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To Prepare Apple Butter Sauce: Blend the Mayo, Butter and Tarragon in a Bowl and Chill Until Serving Time. Makes 2 Cups Apple Butter Sauce. |
|
2
Done
|
Fillet the Salmon, Removing All the Bones. |
|
3
Done
|
Remove the Skin and Pin Bones. |
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4
Done
|
Oil the Cedar Planks and Place the Salmon on It. |
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5
Done
|
Slice Through the Salmon, from the Wide End, Lengthwise, to About 2 Inches from the Tail End. |
|
6
Done
|
Repeat This Motion to Cut a Total of Seven Strips That Are Each About 1/2" to 3/4" Wide. |
|
7
Done
|
Keep the Tail End Intact. |
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8
Done
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Where the Fish Is Intact at Tail End, Strips Will Be Narrower. |
|
9
Done
|
Measure Out Half of the Maple Syrup and Reserve. |
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10
Done
|
Combine Remaining Maple Syrup With Whiskey, or Liqueur. |
