{"id":428,"date":"2011-11-08T20:02:37","date_gmt":"2011-11-08T20:02:37","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=428"},"modified":"2012-03-18T19:44:26","modified_gmt":"2012-03-18T19:44:26","slug":"the-absolute-finest-barbecue-salmon-recipe","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=428","title":{"rendered":"THE ABSOLUTE FINEST BARBECUE SALMON RECIPE"},"content":{"rendered":"

We are experiencing an incredible salmon run here in British Columbia.\u00a0 The best in decades.\u00a0 The Fraser River is a ten minute walk down the end of our street.\u00a0 The other evening we walked down to see the river dotted with fishing boats,\u00a0 the banks lined with fishermen.\u00a0\u00a0 Our village, Ladner, is\u00a0 a farming and fishing community.\u00a0\u00a0\u00a0\u00a0 Today in the village\u00a0 you could buy\u00a0 whole salmon for twelve dollars.\u00a0\u00a0\u00a0 Time to throw some salmon on the BBQ.<\/p>\n

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ASIAN FUSION CITRUS\u00a0 PLANKED SALMON<\/p>\n

This salmon recipe rivals any\u00a0 I have tasted, and this includes salmon served at the very finest restaurants.\u00a0 The recipe originated with\u00a0 our\u00a0 step grand-son.\u00a0\u00a0\u00a0 He’s a creative cook and he’s very good.\u00a0 He cooks from the heart and the soul.\u00a0\u00a0 Our son-in-law took the recipe and put a Japanese – West Coast spin on it.\u00a0\u00a0\u00a0 He added Wasbi and used a cedar plank on the bbq.\u00a0 Fabulous.<\/p>\n

You’ll need salmon – allow one half pound per person.\u00a0\u00a0\u00a0 For this recipe the salmon was around 3 pounds.\u00a0 Buy the thickest cut of salmon.<\/p>\n

For the Marinade:<\/p>\n

Grated rind of two limes and one big orange (DO NOT ADD THE JUICE).\u00a0\u00a0 Make a margarita with the limes instead.<\/p>\n

A generous amount of white wine (around 2 cups)<\/p>\n

1\/2 cup of maple syrup<\/p>\n

1\/4 cup of extra virgin olive oil<\/p>\n

1\/2 teaspoon Wasabi paste,\u00a0 a good sprinkling of sea salt and freshly ground black pepper<\/p>\n

Put the salmon into a ziplock plastic bag and pour in the marinade.\u00a0 Refrigerate for at least four hours.<\/p>\n

While your salmon is marinating\u00a0 soak your plank in a bucket of water.\u00a0 It’s important\u00a0 you do this as far ahead of time as possible.\u00a0 The plank should be completed submerged.\u00a0 It will pop up so put some heavy cans on top.<\/p>\n

Now comes the really important part.\u00a0 Preheat the bbq but don’t have it too hot.\u00a0 The salmon is\u00a0 going to take a bit of time to cook and you don’t want the plank to smoke too much.<\/p>\n

Remove the salmon from the marinade.\u00a0 Pour the marinade into a small sauce pan and set aside.<\/p>\n

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Set the salmon on the plank and place in the BBQ.\u00a0\u00a0 Cooking time will depend on the size of your salmon, but it will take longer than cooking the salmon on the grill.\u00a0\u00a0 Cook the salmon covered but check frequently as you definitely don’t want to over cook this gorgeous piece of fish.\u00a0 When the salmon is done remove it from the plank and tent with tinfoil.<\/p>\n

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While you salmon is cooking reduce your sauce by about half then whisk in a couple of tablespoons of unsalted butter cut into\u00a0 small cubes.\u00a0 Pour over the salmon.\u00a0 Bon Appetite.<\/p>\n

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THE ABSOLUTE FINEST BARBECUE SALMON RECIPE<\/span><\/span><\/td>\n\n
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Recipe Type: Seafood main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 4 hours<\/span><\/div>\n
Cook time: 40 mins<\/span><\/div>\n
Total time: 4 hours 40 mins<\/span><\/div>\n
Serves: 4- 6<\/span><\/div>\n
ASIAN FUSION CITRUS PLANKED SALMON This salmon recipe rivals any I have tasted, and this includes salmon served at the very finest restaurants.<\/span><\/div>\n
Ingredients<\/div>\n