Recipe: Cedar Plank Salmon with Citrus Glaze

Adapted from Wolfgang Puck’s recipe for “Orange-Glazed Grilled Fish Fillets”

INGREDIENTS

• 1 1/2 pounds wild Alaska sockeye filet
• 4 tablespoons extra virgin olive oil
• sea salt and freshly ground pepper
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup white wine vinegar
• 1/2 teaspoon tamari or soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon packed brown sugar
• 3 tablespoons orange marmalade
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic pinch white pepper
• 1 untreated cedar plank, big enough to hold 4 portions of fish without them touching.

In sink or large roasting pan, soak cedar plank in water at least 30 minutes.

In a small saucepan combine orange juice, lemon juice, white wine vinegar, tamari (or soy), maple syrup, brown sugar, marmalade, ginger, garlic, and white pepper. Bring to a boil, reduce heat and continue cooking at a low boil until mixture has thickened to a syrupy consistency and reduced to approx. 1/2 to 2/3 cup. Remove from heat and set aside.

See the little beads of white protein on the left side of the fillet? That's perfect. Too much of that white stuff means your fish is probably overcooked. Bummer.

You can always do like Noah and check it with your fork.

To serve, place entire plank on large serving platter, or remove fish from plank and place on serving tray. Serve with grilled vegetables and a buttery Chardonnay.

Serves 4