Cedar-Planked Salmon with Maple Glaze and Mustard Mashed Potatoes

Name: Cedar-Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
Yield: Makes 6 servings
Ingredients: 1 cup pure maple syrup; 2 tablespoons finely grated peeled fresh ginger; 4 tablespoons fresh lemon juice; 3 tablespoons soy sauce; 1 1/2 teaspoons minced garlic; 1 (2 1/2-pound) center-cut salmon fillet with skin; 1 bunch green onions (green parts only); Mustard Mashed Potatoes (recipe follows); Special equipment: Untreated presoaked cedar plank about 17 by 10 1/2 inches (optional)

November 7, 2012

The smoky flavor of the fish combined with a sweet maple sauce and mustardy potatoes adds up to a rustic fall meal that will win raves. Inspired by the open-fire plank-cooking techniques of northwest Native American cultures, this nontraditional version uses the oven instead of the grill. Be sure to presoak the plank overnight to prevent flare-ups, and if you don’t have a plank, fear not: many Epi members report great success simply roasting the salmon in a pan with the glaze.

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