Cedar Plank Grilled Wild Alaskian Salmon
With Ginger,Soy Maple Glaze
Served With Roasted Morel & Chantrel Mushroom Wild Rice Risotto,Sweet Corn Broth And Pea Tendrils
6-cedar planks (6 by 4 inches) plus 1 large plank to roast mushrooms
6-6oz wild Alaskan salmon portions
salt & black pepper
4-cups morel and chantrels mixed
Soak cedar planks in clean saltwater for at least 2 hours prior to use. Season salmon portions generously with salt and pepper.
Prepare grill either gas or charcoal grill should be at medium heat place large plank fro the mushrooms on the grill for about 2-4 minutes turn over the plank and place mushrooms right on top and cover grill cook mushrooms for about 10 minutes. When the time comes you will prepare salmon using the same method however cook time for salmon will be 15- 20 minutes or until salmon reaches a temp of 130 to 140 degrees
Ginger Maple Soy Glaze
1/4- cup soy sauce
2-tbl spoons chopped fresh ginger
1-tbl spoon dijon mustard
¼ -cup packed brown sugar
½ - cup premium maple syrup
Combine ingredients in a bowl mix well. This will be used to brush on salmon ½ way through the cooking process and at the end
Roasted Morel and Chantrel Wild Rice Risotto
2/3- cup wild rice ( rinsed )
1-tbl spoon olive oil
¼- cup minced onion
1-tbl spoon chopped garlic
1- cup arborio rice
5- cups light chicken stock
2- tbl spoon butter
roasted mushrooms from above
Cook wild rice and set aside. In pan add olive oil garlic and onion sauté and add Arborio rice. Rice should be sautéed with onions and garlic for about 2 minutes on med heat. Begin adding liquid and stirring rice keep adding liquid as needed. Cook rice until it begins to become creamy about 25 minutes add wild rice, mushrooms and butter.
Sweet Corn Broth
4-ears of corn kernels removed
1-cup diced white onion
¼ cup butter
1-tbl spoon truffle oil
1-2 cup diced celery
2-tbl spoon olive oil
salt and pepper to taste
1-tbl spoon chopped thyme and rosemary
4 ½ - cups water
In pan on med heat add olive oil, celery, onion and corn sauté for 5- minutes add herbs salt and pepper to taste and simmer for 20 minutes. Add truffle oil and butter and then puree in blender until smooth.
Pea tendrils 3- cups lightly sautéed for garnish.
For service on dinner plates place grilled salmon still on planks on plate with risotto. Spoon corn broth around plate and some on salmon and garnish with pea tendrils
