Bourbon apple glazed cedar plank salmon
This gluten-free, dairy-free, and pescatarian recipe for Wildwood Ovens Bourbon Apple Glazed Cedar Plank Salmon is ready in about 45 minutes. It is a flavorful dish that provides a good source of protein and healthy fats. This dish is best enjoyed as a special main course for a dinner gathering or holiday celebration.
Ingredients
apple juice
1 cup
brown sugar
0.25 cup
cedar plank
1
whole garlic clove
2
kosher salt
1 Tbsp
black pepper
1 Tbsp
salmon cutlet
2 pounds
whiskey
0.25 cup
Method
- Soak cedar plank in water for 2 hours. Rinse salmon under cold water and pat dry with paper towels.
- Place a medium sauce pan over medium high heat and add bourbon or brandy. Use caution as the alcohol can ignite; never pour directly from the bottle. When alcohol is reduced and there is only a small amount left, add apple juice, brown sugar, and garlic. Continue to cook over medium high heat until reduced to about of the original volume (should be slightly thinner than syrup).Season salmon with salt and pepper on both sides, brush skin side with olive oil and place on cedar plank, skin side down.
- Place cedar plank on a medium high grill, or in a wood fired oven pre-heated to 500F near the fire. Use a probe thermometer to check the internal temperature of the salmon after 10 minutes, and every 5 minutes or so thereafter. Once the salmon has an internal temperature of at least 100F, brush on the apple glaze that you made earlier, repeat this step every few minutes. Cook salmon until
Nutrition:
Carbs
23 g
Fat
9 g
Protein
30 g
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