Fire and Smoke: Planked Salmon with Savory and Cranberry Crust

These barbecue recipes will have your mouth watering before you even fire up the grill.


| August/September 2002


Planked Salmon with Savory and Cranberry Crust  

Serves 4

Native Americans of the Pacific Northwest developed their own unique method of cooking the fish, seafood, and shellfish that teemed in their oceans and rivers. Salvaging water-soaked driftwood pieces of Western cedar, maple, or oak, they used these slabs to hold salmon, crab, or other seafood—perhaps wrapped in kelp or dulse—over a smoldering fire, letting the smoke and the aromatic woods mingle with oils and juices to impart a flavor like no other.

• 1 cedar plank, soaked for 6 hours or more (See “Smoking and Plank Grilling” on page 32)
• 4 fillets salmon, skin on one side
• Sea salt (1 to 2 tablespoons per fillet)
• 2 tablespoons butter
• 2 tablespoons minced onion
• 1 cup orange juice
• 1/2 cup dried cranberries, chopped
• 3 tablespoons maple syrup
• 1/2 cup chopped fresh summer savory



1. Preheat the grill to high.
2. Season the salmon fillets with the sea salt, cover, and keep at room temperature until the other ingredients have been prepared. In a small saucepan, melt the butter, and sweat the onion over low heat until very soft—about 10 minutes.
3. Add the orange juice, increase heat, and bring to a boil. Stir in the cranberries and maple syrup, reduce heat, and simmer gently, until the cranberries are plump and the liquid is reduced, about 20 minutes.
4. Remove from heat, cool, and stir in the savory.
5. Rub the soaked plank with sea salt, place it on the preheated grill, close the lid, and heat for 3 to 5 minutes. The plank should crackle and smoke.
6. Without removing the plank from the grill, place the salmon fillets directly on the plank, skin side up; close the grill’s lid and cook for 5 minutes.
7. Divide the cranberry mixture into four portions.
8. Working quickly, carefully open the grill lid; turn the fillets over and pat the cranberry mixture over the top of them.
9. Close the lid and continue to bake the salmon for another 8 to 12 minutes, or until the flesh is opaque and flakes easily with a fork.

Click here for the main article, Fire and Smoke.







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE









Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265