Sunday, March 4, 2012

Sunday Night Supper: Planked Salmon with Asian Barbecue Sauce

Gena Knox has done it again. I'm officially and totally obsessed with her...and with the concept of planking. Last Sunday, I made her planked salmon that was as easy as it was mouthwatering. So much flavor, and I'm glad, because there were quite a few ingredients that I didn't have on hand (like toasted sesame oil)...makes for a more costly meal the first time around, but I will definitely make this again so that is OK. 

Served with instant quinoa/brown rice from Costco and Trader Joe's frozen veggies
Really and truly, this does NOT have to be a Sunday meal (my idea of a meal that takes a little more effort/time to prepare). It could easily be done during the work week. Just mix your sauce up in the morning and go ahead and soak your grilling plank before heading to the office.

For the salmon, you'll need:

  • 4 six-ounce salmon fillets (I used a single 1.5 pound fillet)
  • 1 15-inch cedar, maple or alder grilling plank, soaked (mine is cedar)
  • 1 Tablespoon sesame seeds
For the sauce, you'll need:
  • 1/4 cup ketchup
  • 1/4 cup hoisin
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon fresh grated fresh ginger
  • 1/2 teaspoon crushed red pepper
No pictures because the process was very simple.

Mix all of the sauce ingredients together. You'll use half as a marinade and half as a sauce on the side.

Preheat your grill to medium-low heat. Brush the salmon with half of the sauce and sprinkle with sesame seeds. Place the soaked plank (soaked in water for at least 1 hour and up to 24) on the grill. Close the lid and let the plank heat up for 3 minutes. Flip the plank with a pair of grill tongs and put the salmon on the heated side. Close the lid. My piece of salmon was rather thick, so I cooked mine for about 16 minutes. Gena recommends 12 minutes for medium, depending on thickness.

Remove from the grill and let rest for 3 minutes. Remember that it will continue to cook a little bit on the plank during this process, so don't overdo it. Serve with the remaining barbecue sauce. 

Literally, a melt in your mouth entree!