Planked Salmon with Coconut Rice
This isn’t the first time I’m posting a favorite planked salmon recipe. You might have already tried the Cedar-Plank Grilled Salmon, which is quite similar to the recipe below. One difference with this new recipe is it suggests you place the salmon on the plank in your oven vs. the grill. It was a hot summer night when I made it, so I didn’t think twice and opted to cook it on the grill. (I have gotten feedback from those who’ve tried both options, and they reported back that the grilled version yields far more flavor, fyi.) The other difference is the coconut rice, which I love paired with the smoky salmon. The pic above is actually a snapshot of the recipe page, which I ripped out of now-defunct Cookie magazine. I’m glad I saved it…it’s the perfect summer evening meal.
Serves 4
Ingredients
1 cedar plank for cooking
1/3 cup maple syrup
1 teaspoon Dijon mustard
2 teaspoons soy sauce
Juice of 1 large lime
1 (1 1/2-pound) wild salmon filet with skin
1 cup chicken broth
1 cup canned coconut milk
1 cup jasmine rice
Salt to taste
Preparation
Submerge cedar plank in water for 4 hours. Put on a baking sheet.
Preheat oven to 500 degrees. (If using grill, turn on medium-high.)
In a large, flat bowl, combine the syrup, mustard, soy sauce and lime juice. Add the fish, and let it marinate for 10 minutes.
In a saucepan, bring the broth and coconut milk to a boil.
Stir in the rice, reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes.
If baking in the oven, lay the fish on the plank, skin side down. Sprinkle it with salt, and drizzle it with the marinade. Bake until the thickest part is still springy, 12 to 15 minutes.
If grilling, add cedar plank to heated grill rack, close cover, heat for 2 minutes and flip plank. Add salmon to heated plank (skin side down) and cook at 325° to 350° for 15 minutes (or more, depending on thickness).
Serve with rice and lime on the side. (I also serve with the sautéed leeks, which are included in the Cedar-Planked Grilled Salmon recipe.)
