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    You are in: Home / Recipes / Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish Recipe
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    Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

    Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish. Photo by Peter J

    1/1 Photo of Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    4 hrs 30 mins

    30 mins

    French Tart's Note:

    This is a traditional and very special way of cooking the omnipresent and excellent fresh salmon that you find in Canada or the Pacific Northwest in the USA! You just have to remember to soak your cedar plank or shingle for at least 3 - 4 hours prior to cooking. The soy and orange marinated salmon fillet takes on a wonderful smoky flavour when cooked this way, and marries so well with the slightly tart and Oriental flavours of the cranberry relish. Serve with garlic-roasted or steamed new potatoes, wild rice, asparagus and assorted hot or cold salads. Preparation time includes the time to soak the cedar planks. (Planks can be used several times if soaked well and used over indirect heat. After use, rinse the plank thoroughly with warm water. Use a scrubbing brush if needed!) This planked salmon can be grilled or broiled, cooked in a kettle BBQ or over a wood fire.

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    Ingredients:

    Serves: 4

    Yield:

    Planked ...

    Units: US | Metric

    SALMON

    RELISH

    MARINADE

    PLANK

    • 1 untreated cedar plank, 12 x 18-inch, about 1-inch thick, soaked in water for 3-4 hours

    Directions:

    1. 1
      Soak the cedar plank or shingle in water 3 to 4 hours.
    2. 2
      Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 8 to 10 minutes or until onion is tender and mixture thickens. Cool.
    3. 3
      Meanwhile, combine soy sauce, orange juice, ground ginger and honey in shallow dish; add the salmon, skin side up. Cover and refrigerate for 30 minutes.
    4. 4
      Heat the grill/broiler to medium-high for indirect heat. Place the soaked plank on or under the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Place the salmon skin side down on to the hot plank; place on or under the grill and grill for 20 to 30 minutes or until flesh is opaque and flakes easily with fork. Continually baste the salmon with the excess marinade as it cooks.
    5. 5
      Or, for those who are going to use a barbecue, light the barbecue and allow it to heat up for about 5 minutes; then place the soaked plank on the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Put the salmon skin side down on to the hot plank and close the lid on the barbecue. You must monitor the cooking as the plank will buckle, crack, smolder and even catch on fire! Baste with excess marinade and cook as before.
    6. 6
      This style salmon can be served in several different ways. If the plank is smoldering, extinguish the smoldering parts of the plank. Using a large serving tray, place kale or rainbow chard leaves around the perimeter of the serving tray and place the plank in the middle of the tray with the leaves partially tucked under the edges of the plank. Serve with garlic roasted or steamed new potatoes, wild rice, steamed asparagus topped with bearnaise sauce and the cranberry relish of course!

    Ratings & Reviews:

    • on March 27, 2011

      55

      Wonderful! Both the salmon and relish were great in themselves but combined all the flavours came together perfectly. I used a BBQ and served along with a salad, with most of the work done in advance it all comes together quickly at the end and makes a perfect outdoor meal for warmer months.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 358.4
     
    Calories from Fat 71
    19%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 78.4 mg
    26%
    Sodium 634.2 mg
    26%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 1.6 g
    6%
    Sugars 29.5 g
    118%
    Protein 36.1 g
    72%

    The following items or measurements are not included:

    five-spice powder

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