Cedar Plank Salmon
1 Tbsp. Rosemary Olive Oil
1 Tbsp. Garlic Olive Oil
1/2 c. Peach White Balsamic
3 Tbsp. Smak Dab Canadian Maple Mustard
1/2 to 1 c. sweet jelly, like Red Pepper Jelly, Apricot Jam, or Provisions Peach Prosecco Sparkling Jam
4 - 6oz. Boneless, skinless salmon fillets
2 tsp. Saltwest Naturals Rosemary Sage Saltwest Sea Salt
1 tsp. ground pepper
grated zest of 1 lemon
2 cedar planks, soaked in water for 2 - 3 hours
Cut 4 inch squares of parchment paper. In a small skillet over medium high heat, heat the oil. Stir in the Peach White Balsamic, add the mustard and sweet jelly and bring to a simmer for 20 minutes or until thickened. Cool completely.
Lightly salt and pepper each fillet. Place salmon on cedar planks. Liberally spread the jelly mixture mixture on the salmon. Place each cedar plank on a gas burner on top rack, medium high heat. (Do not leave unattended!)
Let the salmon sit for 2 -3 min before serving. Cooking time will be about 20 minutes, or until salmon flakes easily with a fork. Garnish with lemon zest and serve off the plank.
*Tested in our BBQ Cooking Class.
Note: Try this recipe with the Dill Olive Oil (replace the Rosemary Olive Oil) and the Apricot White Balsamic for a fresh flavour for spring!