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Salmon with Citrus Ginger-Soy Glaze
Oven Roasted on our Cedar Plank

Chef's Favorites

Contributed by Executive Chef Manly Slough

Kinser Surfside Club, Okinawa, Japan

Cedar-Roasted Salmon with Pickled Ginger and Garlic Soy Paste - serves 4

Japan intersects with the Pacific Northwest in this lively cross-cultural preparation of planked salmon. Easy to prepare, it's guaranteed to tantalize your taste buds. Find thinly sliced pink pickled ginger with prepared sushi in the refrigerated deli section of your supermarket or packed in jars with other Asian ingredients. For an interesting "bite," add a pinch of zesty wasabi, or any amount to suite your taste for heat, into the garlic-soy paste. An optional topping of capers adds another crisp layer of flavor to the fish and ginger.

4 (8-ounce) salmon fillets
2 whole bulbs garlic
4 tablespoons soy sauce
6 slices pickled ginger                                
1/4 teaspoon wasabi powder or amount desired, optional
1 tablespoon capers, optional
Olive oil

Heat oven and plank to 375° F

Grillling Planks
Cedar-Roasted Salmon with Pickled Ginger and Garlic Soy Paste

To roast garlic, use a sharp knife and slice across tops of garlic bulbs, just exposing the tops of the cloves. Place on the heated plank; drizzle each bulb with olive oil. Roast for 40 minutes or until garlic is very tender. Cool. Squeeze out soft, roasted garlic from the papery skins surrounding each clove into a small bowl. Discard skins.

Return plank to the oven.

In a small bowl, mix garlic with soy sauce to make a thin paste that can be brushed on top of the salmon. Add wasabi if desired and stir to blend. Use a small pastry brush to brush the paste onto the salmon. Lay 5 to 6 slices of pickled ginger across each fillet; sizes of ginger will vary, so arrange slices to cover most of fillet surface. Top with a sprinkling of capers if desired.

Arrange salmon in the center of the preheated plank. Roast 20 to 30 minutes or until fish just begins to flake.  

Note: If desired, add 1/2 teaspoon of sesame oil to the garlic-soy paste to intensify the flavors with more Asian flair.


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