Shio-Koji Cedar Plank Salmon
The magical and transformative Koji along with ginger, garlic and citrus add depth and a touch of umami richness to this west-coast BBQ favourite. Minimal prep, minimal clean-up, maximum results. This cedar plank salmon recipe pairs wonderfully with Sandhill Rosé.Ingredients
Serves 4
¼ cup (60 ml) shio-koji
1 tbsp (15 ml) finely minced fresh ginger
2 cloves garlic, finely minced
2 tsp (10 ml) brown sugar
½ orange, zest only
1 side (about 1½ lbs/680 g) salmon, skin on, pin bones removed
Heirloom Tomato Salad, to serve, recipe follows (optional)
HEIRLOOM TOMATO SALAD
1 lemon, juice only
1 clove garlic, finely minced
2 tbsp (30 ml) finely chopped fresh shiso or 1 tbsp (15 ml) each of fresh Thai basil and fresh mint
1 tbsp + 1 tsp (20 ml) capers, chopped
1½ tbsp (22.5 ml) extra-virgin olive oil
12 oz (340 g) heirloom tomatoes, cut into bite-sized pieces
1 shallot, very thinly sliced
Instructions
- In a small bowl, combine shio-koji, ginger, garlic, brown sugar and orange zest.
- Pat salmon dry with paper towel and rub with shio-koji mixture. Cover with plastic wrap and refrigerate for 8 to 12 hours.
- Submerge a food-safe cedar plank in water, weighted down with a heavy bowl, and soak for 1½ to 2 hours.
- Preheat barbecue grill to 400 F (200 C).
- Remove salmon from refrigerator, unwrap and wipe off excess marinade.
- Remove plank from water, pat dry and place in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon, skin-side down, directly on charred side. Close barbecue lid and, maintaining grill temperature at 350 to 400 F (175 to 200 C), cook for 10 to 12 minutes, or until salmon flakes easily when pierced with a fork at its thickest point.
- Serve with Heirloom Tomato Salad directly over salmon or on side.
- HEIRLOOM TOMATO SALAD
- In a medium bowl, combine lemon juice, garlic, shiso, capers and olive oil and stir well Toss with tomatoes and shallots, and serve.