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We can thank Native Americans in the Pacific Northwest for this simple method of cooking whole sides of salmon. They would nail the salmon to cedar or alder wood planks and set the planks around a central fire, where the fish slowly absorbed smoky aromas. I like to glaze the salmon with a mixture of maple syrup and mustard.

Recipe by Oxmoor House March 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
15 mins
total:
2 hrs
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak plank in water 1 hour; drain.

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  • Preheat grill to medium heat.

  • Combine syrup and mustard; stir well, and divide between 2 small bowls.

  • Place plank on grill rack; grill 10 minutes or until lightly charred. Turn plank over; place fish, skin side down, on charred side. Sprinkle fish with salt and pepper; brush with half of syrup mixture.

  • Cover and grill 35 minutes or until desired degree of doneness. Remove from grill; spread remaining syrup mixture over fish. Cut fillet into 4 equal portions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Global Kitchen

Nutrition Facts

299 calories; fat 13.1g; saturated fat 3.1g; mono fat 5.7g; poly fat 3.2g; protein 36.2g; carbohydrates 6.8g; cholesterol 87mg; iron 0.6mg; sodium 277mg; calcium 31mg.
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