Cedar Planked Salmon with Cucumber Noodles
Cooking Time: 20 to 30 minutes
Serves: 4
Ingredients:
1 cedar plank, 6x14 inches
2 salmon fillets, 1 ½ pound (680 g) total
6 tbsp. (90 ml) dijon mustard
6 tbsp. (90 g) brown sugar
Salt and ground pepper to taste
Cucumber Noodles:
3 seedless Ontario greenhouse cucumbers, peeled
2 tbsp. (30 g) unsalted butter
2 tbsp. (30 g) mint, finely chopped
½ tsp. (3 g) salt
¼ tsp. (2 g) black pepper
½ tsp. (2 g) lemon zest
1 tsp. (5 ml) fresh lemon juice
Quick tip You can purchase reusable cedar planks or thin one-time versions at cookware and grill stores or simply go to a lumberyard and ask to have untreated cedar board cut into lengths long enough for a salmon fillet.
Method for salmon: Soak the cedar plank in salted water, then drain. Remove skin from salmon fillets. Rinse salmon under cold water and pat dry with paper towel. Generously season both sides of the salmon with salt and pepper. Lay the salmon skin side down on the cedar plank. Spread mustard on the salmon fillets. Generously sprinkle the brown sugar over the mustard. Set half the barbeque grill on medium/high heat. Place the cedar plank salmon on the grill away from the heat, cover the grill and cook 20-30 minutes until cooked through. Internal temperature should read 275°F/135°C.
Method for cucumber noodles: Cut each cucumber into long 1/8 inch julienne strips. Slice until the core is reached, then rotate in ¼ turns, slicing until nothing is left but the core. Blanch cucumber noodles in boiling salted water for 1 minute, and then drain in a colander. Immerse noodles into a large bowl of ice water to stop the cooking process. Drain cucumber noodles and transfer to a clean kitchen towel to pat dry. Heat butter in a heavy skillet on moderate heat until foam subsides. Cook cucumber noodles, zest, lemon juice, salt and pepper. Toss the noodles to mix well. Serve immediately with the salmon.
Per Serving
380 calories
37 g protein
13 g fat
29 g carbohydrates
1 g fibre
2600 John Street, Unit 207, Markham, ON L3R 3W3 T: 905.475.5222 F: 905.475.6369
