Roasted Cedar Plank Salmon - - FabulousFoods.com

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Roasted Cedar Plank Salmon

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By Chef Willie White

Photo: Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	6
Author Notes:	This recipe was given to us by chef Willie White, formerly of New Bruswick, Canada's fabulous Algonquin Hotel. Using a cedar plank to roast salmon is a technique that was originally used by Native Americans. The fish would be tacked to a cedar plank and held next to the fire to roast. In his version, Chef White uses a cedar plank in the oven to achieve similar results. Find an untreated cedar plank at a lumber yard or gourmet cooking shop. Click here to learn more about New Brunswick, it's regional cuisine, and for more maritime recipes.
Ingredients:	2 pounds salmon fillet 3 tablespoons vegetable oil 1 1/2 tablespoons soy sauce 1 1/2 teaspoons chopped garlic 1/2 teaspoon salt 1/4 teaspoon white pepper 1/3 cup Rye or Scotch Whiskey 1 tablespoon brown sugar
Instructions:	Place salmon filet in a long shallow dish. Mix togther all ingredients and pour over the salmon filet. Marinate for 1/2 hour. Preheat oven to 400°F. Place the cedar plank directly on the oven rack and bake for 8-10 minutes. This will lightly toast the wood. Remove the plank from the oven and rub with a thin coating of olive oil while plank is still hot. Place salmon directly on the hot plank and roast on the plank for about ten minutes.