Jul 18, 2015
Rosemary and salmon are a classic combination. In this recipe, the
honeyed balsamic vinaigrette and brown sugar intensify the
flavor.
Makes 6 servings
For the vinaigrette:
kosher salt and freshly ground black pepper
1 tsp | 5 mL granulated garlic
1 Tbsp | 15 mL balsamic vinegar
3 Tbsp | 45 mL extra virgin olive oil
1 Tbsp | 15 mL liquid honey
1 shallot, peeled and finely chopped
1 tsp | 5 mL grainy mustard
1 tsp | 4 mL chopped fresh rosemary
For the salmon:
1 plank (cedar is nice but alder or maple would also work
well),
soaked overnight or at least 1 hour
21/2 lb | 1.2 kg boned salmon fillet with skin
3 or 4 sprigs of fresh rosemary
extra virgin olive oil for drizzling
1 lemon, cut into wedges
1 green onion, finely chopped for garnish
balsamic reduction (optional; see recipe below)
Combine the vinaigrette ingredients in a bowl and mix them together
thoroughly. Coat the salmon fillet with the vinaigrette and set it
aside.
Preheat the grill on medium-high for 5–10 minutes, or until the
chamber temperature rises above 500°F | 260°C. Rinse the soaked
plank and place it on the cooking grate. Cover the grill and heat
the plank for 4–5 minutes, or until it starts to throw off a bit of
smoke and crackles lightly. Reduce the heat to medium-low.
Place the rosemary sprigs on the plank and lay the salmon fillet on
top of the herbs, skin side down. Cook it for about 15 minutes, or
until its internal temperature is 135°F | 57°C. During cooking,
watch for flare-ups and put them out with a spray bottle of
water.
Take the plank off the grill and transfer it to a heatproof serving
platter, tenting the salmon loosely with foil. To finish it, season
it lightly with a little more salt and pepper, drizzle it with
olive oil, and serve each portion with a wedge of lemon and a
sprinkling of chopped green onion. For an extra-fancy touch, dot
the plate with balsamic reduction.
Balsamic Reduction
This incredible, tangy, sweet, rich syrup has a multitude of uses.
It supercharges any vinaigrette. It’s great in marinades (or as a
simple marinade on its own), and you can even drizzle it on ice
cream or fruit.
Pour a 10 oz | 300 mL bottle of cheap balsamic vinegar (you could
use more or less as your need dictates; this is just a handy amount
to prepare) in a small saucepan and bring it to a boil over
medium-high heat. Cook it at a gently rolling boil, watching it
carefully, until the vinegar has reduced to about 1/3 its original
volume (10–15 minutes). When it’s ready, it should be a thick syrup
that coats the back of a spoon. Set it aside to cool. Transfer it
to a squeeze bottle and store it in a cool, dry place. It keeps
indefinitely.