When this dish was introduced two years ago, it became one of the most requested menu items. Cooking and serving the locally caught salmon on the plank impresses diners, and the accompaniments of sauteed squash and red onion slaw take it up a notch.
Squash and red onion slaw
1 oz. yellow squash, fine julienne
1 oz. green squash, fine julienne
1 oz. red onion
Pinch salt-free seasoning blend
1/4 tsp. water
1/4 tsp. cornstarch
1/4 cup orange juice
1 oz. brown sugar
1 tsp. pasteurized lemon juice, chilled
1 tsp. finely chopped ginger root
1/2 clove finely chopped garlic
1 pinch crushed red pepper
1 pinch grated orange zest
4 oz. boneless, skinless salmon fillet
Pinch kosher salt
Pinch granulated garlic
Pinch white pepper
Pinch onion powder
- For slaw: In a bowl, toss all ingredients and set aside.
- For sauce: Combine water and cornstarch to make slurry; whisk until well blended.
- In stockpot over high heat, combine orange juice, sugar, lemon juice, ginger, garlic and red pepper. Bring to a boil.
- Add slurry; whisk until well blended. Cook, whisking constantly, until mixture thickens and boils. Reduce heat. Simmer 1-2 minutes.
- Stir in zest. Cover. Keep hot for service or use as directed in recipe
- For salmon: Brush planks with olive oil and place on char-broiler in order to season and remove any word burls.
- Season salmon on both sides and place on seasoned cedar plank. Cook in 375 F preheated convection oven until internal temperature of 145 is achieved (times vary).
- Place 2 ounces sauce on salmon and choice of garnish: micro greens, slivered green onions, white and black sesame seeds, etc.
Yield: 4 servings