Asian Cedar Planked Salmon

Yield: 6 servings

1 large or two smaller cedar planks, submerged in water for at least 1 hour.

Ingredients:

6 ea 6oz. pieces of salmon, (when in season....we love sockeye)

For the marinade:

1/2 cup soy sauce

2 Tablespoons ginger, fresh grated

2 cloves garlic, minced

2 teaspoons sugar

3 Tablespoons Mirin wine (sweet Japanese rice wine)

1 Tablespoon Red Boat fish sauce (a southeast Asian sauce made from fermented anchovies and water, we prefer Red Boat)

2 teaspoons Mother-in-Law gochujang (a Korean fermented paste of red chili, rice, soybeans, and salt packed with flavor) 

Method:

1. Combine all the ingredients for the marinade in a shallow pan or bowl. Add the salmon and toss the fillets gently so they are well coated.

2. Allow to sit in the fridge for 30 minutes-1 hour.

3. Preheat a grill to about 400ºF

4. Remove the planks from the water, wipe off the excess water with a paper towel.

5. Arrange the salmon on the planks and place on a hot grill, cover.

6. Cook about 6-8 minutes depending on your grill.  Salmon is best, in out opinion served medium rare. It is cooked perfectly when you press the center of the fillets and the flesh yields under gently pressure.

7. While the salmon is cooking, heat the marinade to a boil in a small saucepan, cook for 2 minutes, strain through a fine mesh sieve.

8. Brush the strained, cooked marinade over the cooked salmon just before serving.

Garnish:

Mint Springs

Avocado

Lime