Planked Salmon With Honey-Balsamic Glaze Recipe

With ball 6 days a week we've been eating out way to much the past month, so this week I finally opted to try and get back into the kitchen with new recipes and ideas for the family!

Here's what I cooked up lastnight!

Ingredients

1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks

Directions

Preheat the broiler. Preheat the oven to 400 degrees F.

If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

In a small bowl or cup, mix the salt, pepper, and dry mustard.

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.

Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.

Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.

Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.

Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.

Remove the fillets to a platter, or immediately serve directly from the planks.

Sides:

Saute Fresh Asparagus - typically just saute in skillet with a little butter and sprinkle preferred seasonings and toasted sesame seeds.

Coconutty Sweet Potatoes (had some sweet potatoes for the garden stored that needed used up).


3 Large Sweet Potatoes
2 tbsp butter
1 cup of canned coconut milk
1/4 cup maple syrup
2 tbsp brown sugar
1 tbsp minced fresh ginger
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
Toasted coconut and toasted pecans

Wash and pat dry the sweet potatoes, and piece several times with a fork. Microwave on high 10-15 minutes or bake at 425F for 1 hour, or until tender all the way to the center.  When cool, peel off and discard skins.  Transfer to a large bowl and mash with the butter. Add the coconut milk, maple syrup, brown sugar, ginger, spices, and salt and beat until fluffy.  Top with toasted coconut and pecans