May Tip and Recipe from Chef Mike McCauley
Eating salmon is an easy way to get lean protein and lots of Omega 3s into your diet. When shopping for salmon, look for Salmon from Alaska, because all Salmon from Alaska are wild caught and sustainably fished.
Cedar Planked Salmon with Maple Glaze
Yield: Makes 6 servings.
- 1 cup pure maple syrup
- 1 teaspoon finely chopped garlic
- 4 tablespoons fresh lemon juice
- 3 tablespoons soy sauce
- an untreated cedar plank (about 17 by 10 1/2 inches) if desired
- a 2 1/2-pound center-cut salmon fillet with skin
- greens from 1 bunch scallions
In a small heavy saucepan simmer maple syrup, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat grill to medium.
Arrange scallion greens in one layer on plank to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast on the grill until just cooked through, about 10 minutes.
Cut salmon crosswise into 6 pieces. Drizzle salmon with warm sauce and serve.
Calories 340, Carbohydrates 6 g (2%), Fat 20 g (32%), Protein 31 g (62%), Saturated Fat 5 g (23%), Sodium 145 mg (6%), Polyunsaturated Fat 6 g, Fiber 0 g (1%), Monounsaturated Fat 6 g, Cholesterol 83 mg (28%)