Honey Dijon Plank Salmon
Salmon… The king of fish! Mostly everyone loves it… and unfortunately mostly everyone overcooks it. But not this time boys and girls… not this time.
This isn’t your everyday salmon either kids. It’s Copper River Salmon. It’s basically the Hercules of salmon. And it’s fantastic.
The Pacific Northwest comes alive each May as this salmon becomes readily available for a short few weeks. Restaurants buzz with whispers of succulent grilled Copper River Salmon, poached Copper River Salmon and plainly sautéed. And those in the know are able to get it all over the country now in gourmet super markets and fishmongers alike.
What makes this salmon so spectacular? It swims in the cold and treacherous waters of the Copper River in Alaska. The River is 300 miles long, extremely cold and has roaring rapids. These unyielding conditions force the fish to become stronger, fiercer and tastier to us. It boasts a higher content of healthy Omega 3 fats and, therefore, has a silkier, “melt in your mouth” texture and a more robust flavor that will leave you craving more.
Salmon is pretty prevalent in our house. I try and buy it as often as possible due to its positive nutritional attributes and lip-smacking flavor. That fish is a must in our household. Although, I must say, I have exhausted my favorite salmon recipes to the point, where they are no longer favorites.
So off to the drawing board I went, wrecking my mind for ways to re-invent the ever so popular household staple. I was browsing through Costco and stumbled upon this naturally bright, red-fleshed fish! People, I realized the Copper River Salmon season was upon us! And I was not about to turn that fish down! Considering it is summer, I try and grill as often as possible. It’s healthier, it gets me outside and, most importantly, and it’s way quicker. Plus recently hubs picked up some handy dandy cedar planks to be used for grilling. And that was precisely, what I intended to use. These planks are an easy and quick way to prep fish on the grill. They infuse your food with a subtle, smoky flavor without adding any fat or much work for that matter. And they are not readily available at most grocery stores or Home Depot.
3 pounds wild salmon
1/2 a cup of Dijon mustard
2 tbsp honey
4 minced cloves of garlic (minced on the microplaner)
sliced lemon (optional)
2 tbsp chopped chives
juice of half a lemon
salt and pepper
1. Season salmon liberally with salt and pepper.
2. In another bowl mix up honey, Dijon, minced garlic, lemon juice and chives. I always put lemon juice with fish. I just feel it brightens the flavor.
3. Preheat your grill to high. Place the salmon on your planks that were previously soaked. Place a few dollops of the honey mustard mixture onto fish.
4. Spread it with a spoon or a knife, whatever your heart desires. I did it right in the package that the salmon came in. You can also add some lemon slices on top to complete the picture. I like to slice the salmon into my portions right here on the planks, so that it does not get messy after I cook them.
5. Place the planks on the grill and close the grill.
6. Allow cooking for 10 minutes or until the flesh is pink, as you want it to be cooked to medium. THAT is the temperature good salmon should be cooked to.
For a step by step tutorial and more pictures go to www.girlandthekitchen.com.