ORANGE MARMALADE AND WASABI GLAZE

INGREDIENTS:

1/2 cup orange marmalade
1/4 cup water
1/2 cup red wine (optional)
1/4 teaspoon salt
1 tablespoon Wasabi paste
2 tablespoons butter
1/3 cup green onions, chopped fine

Add orange marmalade and water to a small sauce pot over medium/high heat and bring to a boil.  Reduce heat and simmer until mixture thickens and turns to a dark brown color.  Add salt and set aside.  If using wine, remove glaze from the heat and add wine and mix well.  About five minutes before salmon is done, bring glaze to a boil; add butter, Wasabi paste and green onions mixing thoroughly.  Spoon glaze on top of salmon filets and cook salmon an additional five minutes.

Four (4) hours or more prior to preparing the cedar planked salmon, soak your cedar plank or board in water submerging with a weight.  Prepare your Orange Marmalade and Wasabi Glaze as above and set aside.  Preheat grill to 400 degrees F.  Gently rinse salmon filets in cold water and pat dry.  Drizzle extra virgin olive oil over both sides of the salmon.  Apply a generous amount of Wild Bill's Meat Rub or your favorite rub/seasoning mixture to the flesh side of salmon and let set a few minutes while you dry your cedar plank or boards.  Add lemon slices to the salmon filet if you desire.  Remove cedar plank from soaking and place on grill for about two minutes on each side.  Have grill set for indirect heat.  Place salmon filet on cedar plank skin side down placing cedar plank between the grill burners or to one side for indirect heat.  Cedar plank will smoke after a few minutes and if it ignites move farther away from the direct heat.  Grill for about 10 to 15 minutes until salmon begins to flake.  Spoon the Orange Marmalade and Wasabi glaze over salmon and grill an additional 5 minutes.  Salmon internal temperature should be around 135 degrees F.  Remove salmon filet from cedar plank directly onto serving dish and serve with your favorite sides.  Fresh squeezed lemon juice compliments the salmon extremely well.

YIELD:  One 6 to 8 oz. serving per person

Cedar planked salmon prepared on 07-20-14 was moist and flakey.  The sweet and sour flavor combination of the Orange Marmalade and Wasabi Glaze was outstanding.  Fresh squeezed lemon juice was drizzled over the salmon and added just the right amount of "twang" to take this recipe over the top!  Served with asparagus spears and grilled sweet peppers.

An optional dressing and sauce that goes very well with Cedar Planked Salmon:

HONEY MUSTARD DRESSING

INGREDIENTS:

1 cup sour cream
1/2 cup mayonnaise
1/2 cup Dijon mustard
1 tablespoon fresh squeezed lemon juice
1/2 cup honey
Salt (to taste)
Fresh ground black peppercorns - to taste (Tellicherry)
Hot sauce or cayenne pepper (to taste) optional

OPTIONAL SALMON SAUCE

INGREDIENTS:

In a saucepan, melt 3/4 cup butter and then add:

3 cloves crushed garlic
1 1/2 Tbsp. soy sauce, low sodium
1 1/2 Tbsp. dry mustard
1/3 cup good sherry
3 Tbsp. Ketchup

This optional salmon sauce is from Chuck Erikson and is "pungent rather than sweet and offsets the already sweet taste of the salmon", quote Chuck Erikson.

Below a few sequence pixs taken on 03-08-09:

For all my wood working and call making friends, I will "fess" up right now and say that I used one cedar plank and one black walnut plank simply because I didn't want to cut a good piece of call making wood up and the piece of cedar plank/board that I used was scrap wood.  I could smell a different between the salmon from the cedar plank versus the salmon from the black walnut plank.  Taste wise, I really couldn't detect any perceivable difference.  I expect a good piece of apple wood would also impart some additional flavors to the salmon as well.  This was another fun recipe to do and did pull a rabbit out of the hat so to speak since I almost nuked the salmon;  another grin is in order.  Remember, "Indirect Heat".

Web published by Bill aka Mickey on Porter 03-08-09 with updated pixs and recipe 07-20-14.

LEAVING ON A SPIRITUAL NOTE