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Nutrition Facts
Serving Size 1 (372g) Recipe makes 10 servings The following items or measurements are not included below: cedar planks
Calories 691
Calories from Fat 315		(45%)
Amount Per Serving		%DV
	Total Fat 35.0g	53%
	Saturated Fat 12.0g	60%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 10.6g
	Trans Fat 0.0g
Cholesterol 187mg		62%
Sodium 535mg		22%
Potassium 969mg		27%
Total Carbohydrate 34.4g		11%
	Dietary Fiber 0.2g	0%
	Sugars 24.9g
Protein 54.8g		109%
detailed view... how is this calculated?

Cedar Plank Braided Salmon With Apple Butter Sauce

Recipe #102771 | 1½ hours | 1 hour prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: TOOLBELT DIVA
Oct 27, 2004

The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you.

SERVES 10 -12 (change servings and units)

Ingredients

2 (16 inch) lengths cedar planks
6-8 lbs whole salmon, filleted, skin off and pin bones removed, you should have two fillets, 3 to 4 lbs. each
vegetable oil
3/4 cup dark amber maple syrup or amber maple syrup
1/4 cup Canadian rye whisky or maple liqueur
3/4 cup maple butter
4-6 tablespoons granulated maple sugar
coarse sea salt
fresh ground pepper
fresh thyme (optional) or sage sprigs, for garnish (optional)

Apple Butter Sauce

1 1/2 cups mayonnaise
1/2 cup apple butter
2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon

Directions

1
To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
2
Fillet the salmon, removing all the bones.
3
Remove the skin and pin bones.
4
Oil the cedar planks and place the salmon on it.
5
Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
6
Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
7
Keep the tail end intact.
8
Where the fish is intact at tail end, strips will be narrower.
9
Measure out half of the maple syrup and reserve.
10
Combine remaining maple syrup with whiskey, or liqueur.
11
Brush whiskey mixture all over salmon strips to generously coat.
12
Season with salt and pepper.
13
To braid: Mentally label the strips starting from the left as numbers 1 through 7.
14
Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
15
Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
16
Now, start again, renumbering the strips from 1 through 7.
17
Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
18
Continue in this manner until you have braided the whole length of fish.
19
Repeat braiding steps for second fillet.
20
Pat the braided fish into one compact length.
21
Either skewer the loose ends together or simply press together to keep in place.
22
At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
23
To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
24
Season with salt and pepper.
25
Preheat BBQ to medium heat, or oven to 350°F.
26
To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
27
Close lid (or cover salmon with foil roasting pan).
28
Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
29
Alternatively: Preheat oven to 350°F.
30
To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
31
Remove plank and salmon from heat.
32
Dust salmon liberally with maple sugar.
33
Salmon may be served hot or cold right from the plank.
34
Garnish with fresh herbs if using.
35
Serve with chilled Apple Butter Sauce.

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Featured Reviews for This Recipe

From: Tiggrr

On Aug 23, 2009

I too was able to watch this being done first hand at the Ontario Zaarfest. The recipe is straight forward and easy to follow and the end result will WOW your guests. The taste was amazing. I plan to make this for dinner guests real soon.

0 people found this review helpful

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From: K9 Owned

On Aug 19, 2009

I didn't have to think for even 1 second how many stars this dish warranted. Many, many more than the 5 permitted! I am not a fish lover but would eat this at every opportunity. The presentaion is stunning and the taste amazing. I feel very fortunate to have enjoyed this at a recent Zaarfest. I look forward to the opportunity of wowing my guests with this at a dinner party. Thanks so much Toolie!

1 person found this review helpful

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From: evelyn/athens

On Jan 31, 2005

OMG! This was wonderful and not nearly as complex as it sounds in the instructions - in fact, it was darned easy as the instructions were so clear and easy to follow. I used 5 lb salmon fillet and served 8 generously. Because it was too cold, I had to set aside my intent to bbq on a cedar plank and I baked the fish in the oven - for my 5 lb fillet, I needed just over 35 minutes (38 to be precise). The presentation is awesome (you HAVE to try this for a dinner-party) and the fish has a lovely sweet/savouriness. The apple butter sauce is gilding the lily, but I love excess and dabbed my fish with it continuously. Because of the richness of the dish, I went very simple on the sides and just had steamed, buttered asparagus and some couscous. Toolie - this was so good - thank you so much for bringing it to my attention.

7 people found this review helpful

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From: JustJanS

On Feb 17, 2005

I made 4 planks (2 whole filleted fish) for a function today. I cooked these in the oven last night, and served them cold as part of a buffet. They were really well recieved and I spent a lot of time explaing how I did them. They are really quite simple to do, and are beatiful when finished. The smell as the cedar heats is wonderful, and the fish tastes even better. Thanks Toolie, you made me look like a star today.

4 people found this review helpful

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