salmon | Chef Doru's Blog

This is one of my favorite salmon recipe – the smoky flavour of the Canadian cedar is incomparable with any other wood I’ve tried: hickory, alder, apple, cherry, maple, mesquite, whisky oak, red wine oak, pecan, etc.

Wash and dry the filets and sprinkle them with salt, paper, garlic and salmon spices. Keep the planks soaked in water for 3-4 hours and then lay them on the BBQ on high heat. After 1-2 minutes, put the salmon on the planks and leave them approximately 5 minutes on medium-high heat (350 – 375F) and do not open the lid so no smoke will escape from the BBQ. Optional, brush the filets with Diana garlic & herbs marinate.

A perfect match for this dinner is the german Riesling – Dienhart.

Steelhead Fish- Glazed, Grilled, and Planked on a Hot Summer Night (chrissylearnstocook.wordpress.com)
Cedar Plank Grilled Salmon – 3 Ingredients! (thecocinamonologues.com)
Plank Salmon YUMMY! (zgourmet.wordpress.com)
Salmon in Sorrel Sauce (kokolikes.com)
Cedar Planked Springer Salmon in the Green Egg (huntingchef.com)
Salmon with Tzatziki Sauce (thebitesizedbaker.wordpress.com)
Salmon Recipes, Smoked Salmon & Smoked Salmon Platter | Pottery Barn (potterybarn.com)

Look at the picture below and dare to tell me that doesn’t look amazing! Very nice flavor and taste.

Ingredients:

4-6 salmon fillets
2 Tbsp. canola oil

Marinade/Sauce:

1/2 cup rice vinegar
1/8-1/4 cup honey
6-8 cloves garlic, minced
1 fresh red chili finely sliced
1-2 Tbsp. fish sauce
1 Tbsp. soy sauce
1 tsp. dark soy sauce
1 Tbsp. minced lemongrass

Preparation:

To make the marinade/sauce, place all marinade ingredients together in a saucepan over high heat. Stir as you bring the sauce to a boil.
Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren’t piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 Tbsp. over each fillet, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
When pan is hot, add 1-2 Tbsp. oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
Allow salmon to fry at least 2 minutes undisturbed before turning.
Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it’s frying.
To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).
Serve with Thai jasmine rice.

See the original recipe at http://thaifood.about.com/od/thaiseafoodrecipes/r/salmonthaisauce.htm