Jul 18, 2014
Spicy
Alder-Planked Wild Salmon with Avocado Mayo
Here in beautiful British Columbia, it’s wild salmon season and one
of the best ways to cook it is on a plank. I like alder because
it’s the wood that’s been used for millennia by First Nations
peoples, and it adds a super delish smoky flavour, but if you can’t
find alder planks, good old cedar will do just fine.
Serves 4 to 6
1 alder or cedar cooking plank, soaked overnight or at least 2
hours
A spray bottle filled with water (in case of flare-ups)
1 whole, boned fillet of wild Pacific salmon, about 3 lb |
1.5 kg, skin on
For the rub:
1 tsp | 5 mL ground coriander
1 tsp | 5 mL ground cumin
1 Tbsp | 15 mL Hungarian paprika
½ tsp | 3 mL ground turmeric
½ tsp | 3 mL granulated garlic
½ tsp | 3 mL granulated onion
1 Tbsp | 15 mL Kosher salt
pinch of cayenne pepper
Vegetable oil like canola or corn oil
For the mayo:
1 ripe avocado
1/2 cup | 125 mL mayonnaise (I like Hellman’s)
1 tsp ground Ancho chile or your favorite chili powder blend
pinch of cayenne
1 Tbsp | 15 mL fresh lemon or lime juice
Kosher salt to taste
Leaf lettuce, fresh cilantro sprgs and lemon wedges for garnish
Cut the avocado in half, remove the seed and peel, and coarsely
chop the flesh. Make the mayo by combining the avocado, mayo, chile
powder, cayenne and citrus juice and blending them in a food
processor until creamy smooth, adding salt to your taste. Transfer
to a serving bowl and refrigerate.
Combine the rub ingredients. Season the skinless side of the salmon
with a light coating of the rub. Let the salmon sit for 10–15
minutes at room temperature, until the rub is moistened.
While the salmon is sitting, 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 salmon, skin-side-down, on the
plank.
Cover the grill and cook the salmon for 8 - 12 minutes, or until
the thickest part of the fish has a maximum internal temperature of
135°F | 57°C, lower if you like your salmon medium rare. Check it
periodically to make sure the plank doesn’t catch fire, and spray
the burning edges with water if it does, making sure to close the
lid afterwards.
When the salmon is done transfer it, plank and all, to a heatproof
platter that you’ve artfully covered with lettuce leaves to make a
kind of bed for the salmon and the plank. Garnish the salmon with
lemon wedges and cilantro sprigs and bring it to the table for your
guests to enjoy. I like to serve this dish with Coriander Buttered
Corn and Grilled Curried Zucchini planks. (See recipes below.)
Coriander Buttered Corn on the Cob
This delicious compound butter is great on grilled corn but also
excellent as a finishing touch to grilled fish or meat, or frozen
and stuffed into a burger. Double or even quadruple the recipe,
place the leftover butter on a sheet of wax paper or clear food
wrap and roll it into a 2-inch wide log. Store the log in your
freezer and cut off pats of butter when you need them.
Makes enough butter for at least four cobs of corn
4 to 6 cobs of fresh corn on the cob, husks removed
For the butter:
1/2 cup | 125 mL butter
¼ cup | 60 mL coarsely chopped fresh cilantro
½ tsp | 3 mL ground coriander
pinch of cayenne
1 tsp | 5 mL lemon zest (finely grated lemon peel)
pinch Kosher salt
Combine the butter, cilantro, coriander, cayenne, lemon zest and
salt in a blender and process until smooth. Transfer to a small
bowl, cover and refrigerate until ready to use.
Prepare your grill for direct high heat cooking. Place the naked
corn cobs on the cooking grate, cover, and cook, turning regularly,
until the corn is bright yellow and has mouth-watering char marks.
Remove from the grill and serve with the compound butter.
Grilled Curried Zucchini Planks
This simple recipe produces a tasty, brightly colored side dish
that goes well with almost anything.
Serves 4 to 6 as a side dish
2 firm, fresh medium-size zucchinis
Kosher salt
freshly ground black pepper
curry powder
olive oil
fresh lemon
Trim the tops and bottoms from the zucchinis and, working carefully
with a sharp knife, cut a thin slice off each side. Discard the
thin slices or cut them up and put them in a salad. Slice the
zuccinis into long ¼-inch planks. Sprinkle them on both sides with
a light coating of salt, pepper and curry powder. Drizzle them with
olive oil, turning to coat.
Prepare your grill for direct medium-high cooking. Place the
zucchini planks on the grill and cook them for just half a minute
per side, or until they are nicely charred but still firm. Remove
from the grill, place them on a serving platter, drizzle with a
little more oil, squeeze some fresh lemon juice on them and
serve.