Free Press Test Kitchen recipe: Cedar Planked Salmon

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Using cedar planks on a grill is a great way to infuse flavor and give foods a different twist. Salmon, in particular, works well with cedar. It’s a terrific flavor pairing and it’s easy to do. You can also use cedar planks to cook other fish, chicken and even vegetables.
Look for planks at retailers like Target and Meijer or at stores that sell grilling accessories. The planks are typically sold in packs. A standard plank is about 18-inches by 6 inches. Some stores will have planks like maple and alder woods.
You can reuse planks until they burn through, but you must soak them first. And it’s best to use them over medium heat. If it’s too high, the planks will burn. Add them to the grill without the food on them first and heat about 5 minutes or until it’s just slightly smoking

Tips for soaking planks

■ Before using, the planks must be soaked in water for at least an hour and preferably several hours to prevent them from burning. Add fruit juices or cider to the water, which will add a hint of sweetness.

■ Using a tall, clean bucket with a lid works great if you need to soak a bunch of them. If there's no lid, place a baking sheet over the top of the bucket to keep the planks submerged.

■ An individual plank can be soaked in a baking dish. Set an unopened can on top of it to keep it under water.

Once the planks are soaked, they’re ready for the grill.

Cedar Planked Salmon

Serves: 8 / Preparation time: 30 minutes

Total time: 1 hour 15 minutes

Be sure to soak planks before using. This leftover salmon is terrific when served on a bed of mixed field greens. Add just a light drizzling of vinaigrette or olive oil and vinegar so you don't take away from the flavor of the salmon.

Ingredients
■ 1 cup pure maple syrup
■ 2 tablespoons peeled, finely grated fresh gingerroot
■ 4 tablespoons fresh lemon juice, divided
■ 3 tablespoons reduced sodium soy sauce
■ 1½ teaspoons minced garlic
■ Salt and pepper to taste
■ 1 untreated soaked cedar plank (about 17-by-10½-inches) for the grill
■ Oil for plank
■ 1 bunch green onions, sliced
■ 2½-pound center-cut salmon fillet with skin, rinsed
Directions
In a small heavy saucepan over medium heat, whisk together the maple syrup, gingerroot, 3 tablespoons of lemon juice, soy sauce, garlic, salt and pepper. Continue to cook until reduced to about 1 cup, about 30 minutes, and let cool. The glaze may be made two days ahead and chilled, covered. Bring it room temperature before proceeding.
Preheat the grill to medium heat. When the grill is ready, place the soaked plank on the grill for 5 minutes. Brush lightly with a little oil.
Arrange green onions in one layer on the plank to form a bed for the fish.
In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon of lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on green onions and brush with remaining glaze. Season salmon with salt and pepper, and grill until just cooked through, about 35 to 40 minutes.
Cut salmon crosswise into eight pieces. Place on serving plates and drizzle warm sauce over salmon.
Adapted from Gourmet magazine, November 1997 issue, and tested by Susan Selasky.
420 calories (26% from fat), 12 grams fat (2 grams sat. fat), 37 grams carbohydrates, 39 grams protein, 548 mg sodium, 104 mg cholesterol, 0 grams fiber.

By Susan Selasky
Read more at: on her Twitter @SusanMariecooks.