THAI MAPLE-GLAZED SALMON
14-in (35 cm) cedar plank
1¼ lb (300 g) side of salmon, coho or sockeye, pin bones removed, skin on
1 stalk lemon grass
¼ cup (60 ml) coconut cream
2 tbsp (30 ml) extra-virgin olive oil, divided, plus extra
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) Thai red curry paste
1 tbsp (15 ml) maple syrup
3 limes, divided
2 tbsp (30 ml) minced fresh cilantro
1 kaffir lime leaf, very thinly julienned
fresh steamed peas, fried onions, kaffir lime leaves and limes, for garnish (optional)
Lentil Salad, to serve (Separate Recipe)
- Soak cedar plank in water for a minimum of 2 hours, preferably overnight.
- Rinse side of salmon under cold water and pat dry with paper towels. Place on a cutting board. Lightly score flesh of salmon diagonally, about 1-in (2.5 cm) apart. Then score flesh in very shallow lines in opposite direction to cause a criss-cross effect. Set aside.
- Finely mince white part of lemon grass, then add to a small bowl and combine with coconut cream, 1 tbsp (15 ml) of olive oil, fish sauce, curry paste, maple syrup and juice of 1 lime. Stir to blend. Stir in minced cilantro and julienned kaffir lime leaf. Lightly brush scored salmon with half the glaze.
- Preheat barbecue to medium heat and place soaked cedar plank, rough-side down, directly over heat. Close lid. When wood begins to smoke, about 3 or 4 minutes, brush top side of plank with olive oil. Add glazed salmon to plank, skin-side down. Close lid and cook salmon until flesh is opaque and flakes easily with a fork, about 30 minutes. Baste with remaining glaze a couple of times during cooking. Keep a spray bottle with water handy in case cedar plank flames up and needs dousing.
- Remove cedar-planked salmon with ovenproof gloves, and then with a spatula transfer salmon to a serving tray. Drizzle with a little oil. Squeeze more lime juice over top and garnish with fresh steamed peas, fried onions, kaffir lime leaves and limes, or as preferred. Serve immediately, with Lentil Salad.