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This tasting style recipe is a serving adaptation of an all time favourite - Cedar-Planked Maple Salmon. In this recipe it is prepared ahead, and served cold over a flavourful fennel coleslaw. Serves 10 tasting style portions |
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| CEDAR PLANKED SALMON | |||
| 1 large (2 lb) | Salmon fillet, 1-2" thick, fresh, skin intact or removed | ||
| 3 Tbsp | Rub for BBQ | ||
| 1/2 cup (1/2 jar) | Maple Cappuccino Sauce | ||
| 1 | Cedar Grilling Planks | ||
| FENNEL COLESLAW | |||
| Group A | |||
| 1/2 head | Green cabbage - outer leaves removed, sliced or shredded finely | ||
| 1/2 bulb | Fennel or anise - cleaned, sliced or shredded finely | ||
| 1/4 cup | Spanish or sweet onion - diced | ||
| 1 whole | Granny Smith apple - unpeeled, sliced in small thin pieces | ||
| Group B | |||
| 3/4 cups | Mayonnaise | ||
| 1/4 cup | Sour cream | ||
| 1/4 cup | Raspberry Wine Vinegar | ||
| 2 Tbsp | Brown sugar | ||
| To taste | Salt - preferably fleur de sel | ||
| To taste | Pepper - freshly ground | ||
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| To prepare the salmon: 1. Soak the plank according to package directions 2. Preheat the grill to 365 – 400 F. (Medium high heat) 3. Spread the Rub For BBQ out on wax paper or a large plate. Press the salmon fillets into the dry rub, assuring to coat all sides. 4. Place the Maple Cappuccino Sauce in a microwaveable dish. Heat the sauce on high for 40 seconds or until it just boils. Brush the sauce on the salmon fillets. 5. Place the pre-soaked plank on the grill, close the lid, and heat until the plank begins to smoke and you hear a crackling sound. Place the salmon, skin side down, on the plank. Close the lid on the grill and leave until the salmon is cooked – approximately 8-10 minutes 6. Using a lifter remove the salmon fillets from the plank- the skin should separate easily and remain on the plank - place the salmon on a platter and cool to room temperature. Cover the salmon and place it in the fridge for 1 – 24 hours. 7. Allow the plank to cool completely before removing from the barbecue – refer to package instructions. 8. Just before serving remove the salmon from the fridge. Using a 1-1/2” round cookie cutter, cut the salmon in circles. To prepare the Fennel Coleslaw: 1. In a large mixing bowl, toss the ingredients in Group A together. 2. In a separate bowl combine all the dressing ingredients together and stir with a spoon to mix thoroughly. 3. Pour the dressing over the vegetables. Using a spoon gently fold the dressing into the vegetables. Cover and let rest in the refrigerator for a least an hour before serving. To Serve Tasting Style: 1. Spoon or scoop a ¼ cup size portion of the fennel coleslaw onto the middle of a small serving plate. Place the Cedar Planked Salmon on top of the fennel slaw. Serve cold/ immediately. |
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