Baked salmon on a cedar plank in maple-ginger glaze – A detailed recipe for cooking. Share with friends: 
Dish Photography: Johnny Valiant Time: 1 hour. 10 min. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 salmon fillet with skin weighing 900 – 1400 gr. (thick approximately 4 cm.)
- 1/4 Art. maple syrup
- 1 slice (5 cm.) Of ginger, peel and grate finely
- 2 tsp ground coriander
- Coarse salt and freshly ground pepper
- Finely grated zest and juice of 1 lemon
- 2 tbsp. l (30 gr.) Butter
- 1 cedar smoke board 40 to 20 cm in size.
Recipes with similar ingredients: salmon, maple syrup, ginger root, coriander, lemon
Recipe preparation:
- Place the cedar board in a container of a suitable size, pour cold water and leave for 2 hours to soak, crushing on top cargo.
- Preheat the oven to 220 ° C. Sprinkle salmon with coriander, 1 tsp. salt and 1/2 tsp pepper. Leave the fish at room temperature for 15 minutes.
- Meanwhile, mix the maple syrup, ginger, in a saucepan, lemon zest and butter. Put on the stove and cook until until the glaze thickens a little, about 7 minutes. Then mix lemon juice.
- Remove the board from the water and wipe dry. Put the board in oven on a baking sheet, and warm for 15 minutes. Put the fish on hot board skin down and grease on top with half the glaze. Bake salmon until the meat has hardened, about 12 minutes
- Switch the oven to grill mode. Grease the remaining fish with icing and continue to bake, another 2 – 3 min., until golden colors. Remove salmon from the oven and leave on the board for 5 min Serve fish warm or at room temperature with rice lettuce.
