If you ever are in Seattle you have to go to Pike Place Market. It is one of my favorite places to visit. Right in the front entrance is the famous fish counter where they throw fish across the giant display cases at one another. It is quite a spectacle to watch. This is where I learned about Copper River Salmon. Fabulous salmon that is wild caught and sustainable, available for limited time only every year.
I was at the local market a week back and they were having their own little Copper River Salmon event. The line was all the way across the store. I could not resist, so I bought a couple.
After I got home from the market I was browsing the internet looking for ideas and I came across this recipe. The chef, Guy Fieri has a few TV shows and restaurants, this dish is from one of his restaurants. I thought the recipe looked really interesting, so I made it and WOW, it is fantastic. I changed a couple of things, but here is the link to his original recipe. Guy Fieri did this in the oven, so if you do not have a grill or want to try the original, you can follow his directions on how to do it.
You want to be sure to ask the butcher to remove the pin bones from your fillet. Double check the fillet for any pin bones and remove before cooking.
Cedar Plank Salmon
Cedar Plank Salmon on the grill is absolutely some of the best tasting fish around. Soak the cedar plank in plain water or find something fun to soak it in for more flavor. I soaked the plank for this recipe in apple cider vinegar for about an hour and a half. The salmon picks up the smoky flavor of the wood and the vinegar. The salmon has a wonderful mix of sweet, smokey, and spicy flavors. It is really delicious!
Place the cedar plank on a baking sheet with sides that are higher than the plank. Pour enough apple cider vinegar to cover the plank and let sit for about an hour and a half. You can soak the plank in water if you prefer. If soaking the plank in the sink you will probably need to get something to weigh it down.
Add the olive oil to a medium saucepan and when the oil is hot add the jalapeños
When the jalapeños are soft, add the garlic, wait about 1 minute and then add the wine, mustard, zest of one lemon, rosemary, and the apricot preserves
Cook the glaze for about 15-20 minutes and then let cool
Preheat the grill to 350º
Put the salmon fillet in a large plastic bag and pour the glaze over the fish. Be sure to coat the entire fillet. Open the fridge and place a towel on the shelf, take the plastic bag with the fish and lay it on top of the towel with the skin side facing up. Let the fish marinate for at least an hour.
Lay the fish skin side down on top of the cedar plank.
Sprinkle the fish with salt and fresh ground pepper
Place the cedar plank directly on the grill grates and close the lid. You will want to have a glass of water nearby and check often in case the plank ignites. If it does just pour a little water on the flame. The smoke is what gives the fish some wonderful flavor so don't worry about that.
Remove skin before serving. Serve with a lemon zest or lemon slices.
Serve with a fresh sprig of rosemary for a garnish, if desired
This Apricot and Jalapeno Cedar Plank Salmon recipe is gluten free and dairy free