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Maple-ginger, planked salmon

maple-ginger salmon

Honestly we do not care for fish all that much. Fish always seems to need something, a sauce, a butter, something to oomph the flavor up and generally I’m way too lazy to accomplish a protein and a sauce at the same time time…multi-tasking like that is a bit over my head. Then there’s the whole issue of flipping the fish…it’s always a disaster and ends up looking like a pile of pale mush! Yuck. The texture thing bugs me too.

However, I think I’ve found a fish recipe I can handle. It’s a big piece of salmon cooked, placed on a cedar plank, which is placed over the fire on the grill, and coated with copious amounts of a maple-ginger sauce. The sauce is a simple mixture of fresh ginger, garlic, a tablespoon of soy sauce, a 1/2 cup of maple syrup, and 2 tablespoons of rice-wine vinegar. Place the salmon on the plank, put it on a hot grill, coat it every five or ten minutes with sauce until it’s cooked to about 140F.

maple-ginger salmon

The fish is firm, not too sweet, but smoky and rich flavored. It’s easily the best fish I’ve ever made and the plank makes it so easy…no flipping required. Best of all, the cleanup was a breeze.

October 8, 2009 | Filed Under food | 4 Comments