Cedar-Planked Salmon With Maple Glaze And Mustard Mashed Potatoes
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
44
Sourness
49
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
1 cup
Pure Maple Syrup4 tbsps
Lemon Juice (fresh)3 tbsps
Soy Sauce1.5 tsps
Garlic (minced)1360 g
Yukon Gold Potatoes1.5 cups
Milk6 tbsps
Unsalted ButterDirections:
1
Accompaniment: Mustard Mashed Potatoes (recipe follows) In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool
2
(Maple glaze may be made 2 days ahead and chilled, covered
3
Bring maple glaze to room temperature before proceeding
4
) Preheat oven to 350 degree
5
If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon
6
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish
7
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce
8
Stir in remaining tablespoon lemon juice
9
Remove pan from heat and keep sauce warm, covered
10
Put salmon, skin side down, on scallion greens and brush with remaining glaze
11
Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank
12
Cut salmon crosswise into 6 pieces
13
On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes
14
Drizzle salmon with warm sauce
15
In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes
16
While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted
17
Remove pan from heat and keep milk mixture warm, covered
18
In a colander drain potatoes and cool just until they can be handled
19
Peel potatoes, transferring to a large bowl
20
Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy
21
(Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered
22
Bring potatoes to room temperature before reheating, covered
23
) Yield: 6 servings