Bbqcedarplanksalmonwithmaple Recipes

CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES

Steps:

• 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.

SALMON BBQ'D ON A CEDAR PLANK WITH MAPLE SYRUP

Steps:

• Purchase 2 pieces of cedar boards, 3/4 inch thick, 7 1/2 inches wide and 18 inches long, untreated.
• Soak cedar boards in water for at least 12 hours before using.
• Preheat barbecue to HIGH heat.
• Remove cedar boards from the water and sprinkle with coarse salt on one side that will be used for placing the salmon filets.
• Place boards on the NOW HOT barbecue for about 3 minutes, DO NOT BURN CEDAR BOARDS.
• Rub salmon filets with olive oil.
• Sprinkle coarse salt and granulated garlic powder on salmon filets.
• Sprinkle salmon filets heavily with dill weed and green onions.
• Drizzle lemon juice over salmon filets and then sprinkle with black pepper.
• Place the salmon filets on the cedar boards, skin side down and layer the top of filets with thinly sliced lemons.
• Drizzle MAPLE SYRUP over the filets.
• Turn barbecue down to medium heat.
• Place prepared salmon on the barbecue grates.
• Close BBQ cover and cook on medium heat for 10 to 15 minutes or until salmon just starts to flake.
• Remove from the barbecue.
• If you have a heavy duty screen with about 1/4" squares, spray with olive oil and place on the barbecue grates. This will prevent any salmon to drop through the grates.
• Slide the salmon filets off the cedar plank onto the screen, with skin side down.
• Turn barbecue heat to HIGH.
• Sprinkle more MAPLE SYRUP on filets, close BBQ lid and cook for another 2 to 4 minutes or until salmon flakes easy. DO NOT OVERCOOK SALMON.
• Remove salmon to large plates.
• Serve immediately with lemon wedges.
• You may also use dark brown sugar on filets instead of Maple Syrup. After you rub the salmon filets with olive oil, spread about 1 tablespoon of brown sugar on each filet (4 tablespoons).
• You may also use white onions sliced instead of green onions or scallions.
• DO NOT RE-USE THE Cedar Boards a second time.
• Purchase your cedar boards at a lumber yard, but make certain that the boards are not treated. They are also much cheaper at the lumber yard and are just as good as the prepared cedar boards.

BBQ CEDAR PLANK SALMON WITH MAPLE

Steps:

• Soak the cedar plank (s) overnight.
• You can buy cedar planks for cooking salmon at many grocery stores.
• If you can't find one at a grocery store, make sure the cedar you use has no wood preservatives or other chemicals in it, unless you're into eating that sort of stuff.
• Might I recommend a glass of turpentine as a lovely accompanyment if you use preserved wood.
• GAG.
• Start the BBQ and preheat to HIGH.
• Rub the filets all over with olive oil.
• Sprinkle them with fresh dill and onion.
• Drizzle with juice from the fresh lemon.
• Sprinkle the cedar plank with the salt and place it on the now hot BBQ grill.
• Leave it there for about 3 minutes, until it appears mostly dry on top (remember, it was soaking in water and should be quite wet....) Place your salmon filets (skin side down if the skin's still on them) on the plank.
• Turn down the BBQ to low.
• Drizzle some real maple syrup over the filets.
• This is the secret ingredient.
• REAL!
• Not Aunt Jemima.
• Cook on low for about 10-15 min depending on the size of the filets.
• When it appears the salmon is done ie.
• flakes easily, slide the filets off the cedar plank onto the BBQ grill, skin down.
• Crank up the BBQ to high, put some more maple syrup on top and cover for about 2 minutes.
• This should finish off the salmon nicely, leaving delicious filets ready to eat, and skin that peels off easily if you don't like to eat it.
• Enjoy!

BARBECUED CEDAR PLANK SALMON

Steps:

• Soak the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well).
• Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes.
• Preheat a grill to medium heat.
• Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank.

GRILLED CEDAR PLANK SALMON RECIPE BY TASTY

Steps:

• Submerge the cedar planks in a 9x13 (22 x 33 cm) glass baking dish filled with water. Soak for at least 1 hour to prevent burning while grilling.
• In a small bowl, whisk together the mustard, brown sugar, orange zest, salt, pepper, coriander, and cumin.
• On a cutting board, pat the salmon fillets with paper towels to remove any excess moisture. Rub the mustard mixture evenly over the salmon.
• Preheat the grill to 350°F (180°C).
• Place the cedar planks on the grill over indirect heat, arrange the salmon fillets on top, and close the lid. Grill for 15-17 minutes, until the salmon is pink in the center and easily flakes with a fork.
• Enjoy!

SLOW-ROASTED PORK RIBS WITH MAPLE BBQ SAUCE RECIPE BY TASTY

Steps:

• Preheat your oven to 300⁰. Combine the spices and brown sugar together, then rub all over the ribs. Wrap the ribs tightly in tin foil, then place on a baking sheet. Slowly roast the ribs for 2 - 2 ½ hours.
• While the ribs cook, make your maple bbq sauce. In a sauce pot, heat the olive oil over medium low heat. Add the onions and garlic and sweat for 8-10 minutes, or until softened and translucent. Add the ketchup, worcestershire, vinegar, syrup, salt, and water. Bring the sauce up to a gentle boil, then reduce to a low simmer for 35 minutes, or until the sauce has darkened and thickened.
• When the ribs are done, remove and unwrap the foil. To finish, grill the ribs on medium heat for 3-4 minutes per side, while brushing on the sauce to slightly caramelize. Serve with additional sauce on the side.
• Enjoy!

MAPLE BBQ SALMON STEAKS

Steps:

• Combine BBQ sauce, maple syrup, Dijon mustard, and garlic in a large resealable plastic bag. Add salmon steaks and marinate for at least 45 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Place salmon on the baking sheet. Drizzle marinade over salmon.
• Bake in the preheated oven, turning halfway through, until salmon flakes easily with a fork, about 20 minutes.