CEDAR PLANK SALMON WITH HONEY-ORANGE GLAZE
RECIPE TYPE
Seafood
SERVES
SERVES6 to 8
Prep: 10 min (plus 2 hr soaking)
Grill: 25 min
Ingredients
1 large orange
3 tbsp Longo’s Unpasteurized Pure Liquid Honey
2 tbsp Longo’s Dijon Mustard
1 tbsp Longo’s Country Churned Salted Butter Sticks
1 tbsp each chopped fresh Longo’s Organic Tarragon and minced fresh Longo’s Organic Chives (plus extra for garnish)
1 skinless side fresh Atlantic salmon (from New Brunswick) (about 1kg)
1 large or 2 medium cedar grilling planks, soaked in cold water for at least 2 hr
1/2 tsp each salt and pepper
Directions
Finely grate enough orange zest to measure 1 tbsp. Slice about one-quarter portion off the end of the orange and juice it to make 1 tbsp. Slice the remaining orange thinly to use as a garnish. Combine honey, orange zest, orange juice, mustard and butter in small saucepan and heat until melted and combined. Remove from heat; stir in tarragon and chives.
Arrange salmon on soaked plank. Season with salt and pepper and brush liberally with half of the glaze. Place plank on preheated medium-high grill and close lid; cook for 15 minutes. Brush with remaining glaze mixture and continue to cook for 8 to 10 minutes or until the centre of the fish has a hint of coral when tested with a knife. Remove plank to baking sheet. Garnish with orange slices and additional tarragon and chives.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 32g | Fibre 0g |
Fat 13g | Sugar 9g |
Carbs 10g | Sodium 400mg |
