Haida Planked Salmon
with Sugar Rub

Richard Pearson loves his salmon. We do too. The sugar/spice rub adds a sweet crust to the fish and complements the smoky flavour gained from barbecuing on wood!

Soak a plank of cedar overnight, then slap on a bright fillet of salmon, rub it down and pop it on your grill. Savour the smoky aroma with a chilled Sauvignon Blanc and serve 30 minutes later accompanied with a light and colourful side such as grilled marinated peppers and peaches 'n cream.

Detailed instructions:

Ingredients

1 2 pound salmon fillet with skin
5 tablespoons light olive oil
2 untreated Cedar Planks - 14 inch X 6 inch X 1 inch (1 plank soaked in
water overnight, the other dry)
3/4 cup brown demerrera sugar
1 tablespoon cumin
1 tablespoon paprika
1/2 tsp. salt
1/2 tsp. pepper

Take cedar plank out of water.
Place salmon fillet skin side down on the water-logged plank. Score top of fillet to a depth of 1/2 inch in a diamond pattern with a sharp knife

Rub oil into fillet and especially into the score marks. Combine brown sugar, cumin paprika, salt and pepper. This is the sugar rub. Take sugar rub and spread over the salmon fillet and massage the sugar rub
into the salmon flesh and into the score marks. (This can get messy so doing
this outside is the best) Let marinade for 10-15 minutes. Meanwhile pre-heat the barbecue to high temperature.

Take planked salmon and place it into the main rack of the BBQ. The BBQ will start smoking profusely. This is how it's supposed to look. Don't be surprised if someone contacts the fire department ;-)

Cooking time: 20 minutes.

Transfer the salmon (without skin) to the dry cedar plank and serve.

Serves 4.

 

** Send us your favourite BBQ or summer recipes. We'll try 'em out and post the results. Watch next week for Arnold's PEI scalloped potatoes and Lowell's Alberta BBQ tenderloin. YUM!

Send recipes to suzanne@accolade.ca