Recipe

Maple Cured Cedar Planked Salmon Or Tofu With Chipotle Glaze And Blueberry Pico Recipe

Add Step-by-Step Photos	Lollya / All my dishes 1 year, 1 month ago As a special birthday celebration for my boy, here is the main dish of his birthday meal. This recipe is Chef Rick Kimmes of Oceanaire. I made minor changes which I will provide in [brackets]. Being a vegetarian, I made my version by substituting tof... More Prep:180m Cook:15m Servings:4	Lollya
	fresh light cedar smoky

tofu version

the cedar plank

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Ingredients

Salmon Fillet, Trimmed 1 Side (2.5-3#) [For Vegetarian - 1 brick of tofu, pressed of water]

Serves: 1 Salmon side 4-6 people

Cedar Plank, big enough to fit the fillet, 1 each Clean and unfinished - soak in cool water for 3 hrs.)

FOR THE BRINE

Water 1 qt

Sugar, Brown 1/2 c

Maple Syrup 2 cups

Salt, Kosher 1 ½ cup

Sugar, granulated ½ cup

Rosemary or thyme, fresh 3 sprigs

FOR THE CHIPOTLE GLAZE

chipotle peppers 2-3 peppers with bit of sauce

maple syrup 1 c

FOR THE BLUEBERRY PICO DE GALLO

Blueberries, fresh, washed 2 cups

Cucumber, seeded and diced 2 cups

Jalapeno, fresh minced 6 large

Onion, Red, diced small 1 large

Lime, Juice and zest 2 large

Olive Oil, Extra Virgin ½ cup

Cilantro, fresh, minced ½ bunch

Salt and FGBP to taste

[I added about 1/8 cup of honey]

Directions

Put together your Blueberry Pico de Gallo: Mix all ingredients and let sit at room temperature. After 3 hours adjust seasoning and serve. Serve room temperature.

Yield: 4 cups

Prepare the Brine for the salmon. Bring water, Brown Sugar, Maple Syrup, salt and granulated sugar to a boil to dissolve sugars;

Add fresh herbs and chill brine. Once brine is chille, add the side of salmon to and marinate for 1-hour. [Vegetarian notes: I just divided up the brine and put tofu in one container and salmon in the other]

Remove from brine, discard brine and pat salmon dry. [No need to pat tofu dry]

Preheat oven to 450-degrees, or grill to high heat

Season fish with salt and pepper.

Place fish on the plank, then place in a heated oven or on a charcoal grill for about 15 minutes, glaze with Chipotle & Maple Glaze, continue cooking to desired doneness

Serve on plank garnished with fresh lemon wedges or transfer to a serving platter.

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