Cedar Planked Salmon With Maple Glaze And Mustard Mashed Pot Recipe
Servings: 6
Ingredients
- 1 c. pure maple syrup
- 2 Tbsp. finely-grated peeled fresh gingerroot
- 4 Tbsp. fresh lemon juice
- 3 Tbsp. soy sauce
- 1 1/2 tsp chopped garlic
- 1 x untreated cedar plank - (17" by 10 1/2") if you like
- 2 1/2 lb center-cut salmon fillet with skin Salt to taste Freshly-grnd black pepper to taste Greens from 1 bunch scallions
- 3 lb Yukon Gold potatoes
- 1 1/2 c. lowfat milk
- 6 Tbsp. unsalted butter
- 3 Tbsp. whole-grain or possibly coarse-grain mustard Salt to taste Freshly-grnd black pepper to taste
Directions
- In a small heavy saucepan simmer maple syrup, gingerroot, 3 Tbsp. lemon juice, soy sauce, garlic, and salt and pepper to taste till reduced to about 1 c., about 30 min, and let cold. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
- Preheat oven to 350 degrees. If using cedar plank, lightly oil and heat in middle of oven 15 min; or possibly lightly oil a shallow baking pan large sufficient to hold salmon.
- Arrange scallion greens in one layer on plank or possibly in baking pan to create a bed for fish.
- In another small saucepan heat half of glaze over low heat till heated through to use as a sauce. Stir in remaining Tbsp. lemon juice. Remove pan from heat and keep sauce hot, covered.
- Put salmon, skin-side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven till just cooked through, about 20 min if using baking pan or possibly about 35 if using plank.
- Cut salmon crosswise into 6 pcs. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with hot sauce.
- Mustard Mashed Potatoes: In a 5-qt kettle cover potatoes with cool salted water by 2 inches and simmer till tender, 35 to 45 min. While potatoes are simmering, in a small saucepan heat lowfat milk with butter over moderate heat till butter is melted. Remove pan from heat and keep lowfat milk mix hot, covered.
- In a colander drain potatoes and cold just till they can be handled. Peel potatoes, transferring to a large bowl. Add in mustard, salt and pepper to taste, and three fourths warm lowfat milk mix and with a potato masher mash potatoes till smooth, adding more lowfat milk mix if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 109 | 24% |
| Total Fat 12.42g | 16% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 496mg | 21% |
| Potassium 1190mg | 34% |
| Total Carbs 82.06g | 22% |
| Dietary Fiber 3.1g | 10% |
| Sugars 36.95g | 25% |
| Protein 7.64g | 12% |
