Seems to me that I've been making the same salmon dish for quite some time now: an appealing recipe with a dijon and garlic sauce. It's certainly popular around here. But tonight I felt like doing something different. So I hunted around and found a dish purportedly from Chef White of Canada's New Brunswick Algonquin Hotel. Since he's a Scot, I can well believe that he'd create a Scotch-based recipe like this.
Roasted Cedar Plank Salmon
2 pound salmon filet
3 TBSP vegetable oil
1 1/2 TBSP soy sauce
1 1/2 tsp chopped garlic
1/2 tsp salt
1/4 tsp white pepper
1/3 cup scotch whiskey
1 TBSP brown sugar
Place salmon in a long shallow dish. Mix together all ingredients and pour over the salmon filet. Marinate 1/2 hour. Preheat oven to 400 degrees. Place the cedar plank (I got the chance to use the one that Deb gave me) directly on the oven rack and bake for 8-10 minutes (wood will smell toasty). Remove the plank and rub with a thin coating of olive oil. Place salmon directly on plank - skin side down - and roast for about ten minutes. Serves 4-6.
I really like how this came out. However, I don't know whether it was my oven, my plank, or what -- but it took me closer to 25 minutes for the salmon to bake sufficiently.
Posted by Jennifer at July 10, 2003 8:58 PM