Cedar Plank Braided Salmon With Apple Butter Sauce

"The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you."
 
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photo by CountryLady photo by CountryLady
photo by CountryLady
photo by CountryLady photo by CountryLady
photo by CountryLady photo by CountryLady
photo by CountryLady photo by CountryLady
photo by CountryLady photo by CountryLady
Ready In:
1hr 30mins
Ingredients:
13
Serves:
10-12
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ingredients

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directions

  • To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
  • Fillet the salmon, removing all the bones.
  • Remove the skin and pin bones.
  • Oil the cedar planks and place the salmon on it.
  • Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
  • Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
  • Keep the tail end intact.
  • Where the fish is intact at tail end, strips will be narrower.
  • Measure out half of the maple syrup and reserve.
  • Combine remaining maple syrup with whiskey, or liqueur.
  • Brush whiskey mixture all over salmon strips to generously coat.
  • Season with salt and pepper.
  • To braid: Mentally label the strips starting from the left as numbers 1 through 7.
  • Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
  • Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
  • Now, start again, renumbering the strips from 1 through 7.
  • Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
  • Continue in this manner until you have braided the whole length of fish.
  • Repeat braiding steps for second fillet.
  • Pat the braided fish into one compact length.
  • Either skewer the loose ends together or simply press together to keep in place.
  • At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
  • To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
  • Season with salt and pepper.
  • Preheat BBQ to medium heat, or oven to 350°F.
  • To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
  • Close lid (or cover salmon with foil roasting pan).
  • Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
  • Alternatively: Preheat oven to 350°F.
  • To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
  • Remove plank and salmon from heat.
  • Dust salmon liberally with maple sugar.
  • Salmon may be served hot or cold right from the plank.
  • Garnish with fresh herbs if using.
  • Serve with chilled Apple Butter Sauce.

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Reviews

  1. I too was able to watch this being done first hand at the Ontario Zaarfest. The recipe is straight forward and easy to follow and the end result will WOW your guests. The taste was amazing. I plan to make this for dinner guests real soon.
     
  2. I didn't have to think for even 1 second how many stars this dish warranted. Many, many more than the 5 permitted! I am not a fish lover but would eat this at every opportunity. The presentaion is stunning and the taste amazing. I feel very fortunate to have enjoyed this at a recent Zaarfest. I look forward to the opportunity of wowing my guests with this at a dinner party. Thanks so much Toolie!
     
  3. I also was at the Zaarfest at the Ponderosa, and watched the Chef in action. What can I say? I don't really like Salmon, this dish totally changed my opinion. Toolie made it look so easy, and the sauce is just to die for. Thanks Toolie !!
     
  4. Awesome recipe as prepared by the chef at a recent Zaarfest. One of these days I will have to try making it myself.
     
  5. This is awesome. I watched The Diva prepare it at a Zaarfest. I also ate it. Yummy.
     
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RECIPE SUBMITTED BY

<p>Gone, but not Forgotten. Where is she? someone asked. Not far was the loud response. Certainly not hiding in a large roasting pan, although I do have one about the size of a hog. <br /> <br />If I don't do this now, I never will, and if I never will, who will tell me if I am any good at the literature game? I am taking some time off to concentrate on writing a book...and you people have been distracting me. Oh yeah, sez you... What kinda book? Well, one with about 200 pages, give or take a dozen or so... maybe 300 who knows? Everyone knows Toolie has a lot to say at the best of times. <br /> <br />A DIY book??? Naaahhh, I'll leave that to the real mechanics at Canadian Tire and Home Depot. <br /> <br />A Recipe Book? Yeah, Right!!!! Like I would compete with this site or any other... Not in this lifetime... I have a tough enough time competing with some of you chefs, so I just don't, and won't. <br /> <br />Oh sure, I will cook some of your recipes, for special occasions. Pictures? Who knows? but don't hold your breath. Posting in the forums? Perhaps, but not on a regular basis... Posting recipes??? from time to time.... <br /> <br />Why hang around, you say? Because I wanna keep my terrific handle. There is only one TOOLBELT DIVA folks... Dat Be Me! <br /> <br />Remember, be careful what you say, you might find yourself in the second paragraph of page 150, or thereabouts. <br /> <br />In October, 2007 my youngest sister, Marie lost her battle with ALS. In her memory, therefore, I post the following: <br /> <br />SISTERS <br /> <br />Time passes. Life happens. Distance separates. Jobs come and go. Love waxes and wanes. Hearts break. Parents die. Careers end. Life happens ... <br /> <br />BUT...... Sisters are there, no matter how much time and how many miles are between you. <br /> <br />When you have to walk beside one dear to you in that lonesome valley, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf. <br /> <br />They will walk beside you, share your sorrow and share your tears, knowing all the while God is there with you, to give you the strength and faith you need and the everlasting blessings of healing love. <br /> <br /> <br /> <br />BE THE CHANGE YOU WANT TO SEE HAPPEN IN THE WORLD (M. Gandhi) <br /> <br />IT'S NEVER TOO LATE TO BECOME WHAT YOU HAVE ALWAYS WANTED TO BE (Georges Eliot) <br /> <br />THAT WHICH WE PERSIST IN DOING BECOMES EASIER, NOT THAT THE TASK ITSELF HAS BECOME EASIER, BUT THAT OUR ABILITY TO PERFORM IT HAS IMPROVED. (Ralph Waldo Emerson) <br /> <br />Have fun everyone! Remember, look out for the guy in back of the guy in front of you!!!</p>
 
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