Akaroa Cherry Plank Salmon with Spiced Maple Glaze
Serves 6-8
Begin this recipe 1 day ahead
Cooking: 8 minutes
For this dish, we opted for a Texas-style spread with corn cobs and mash. However, you could shave the corn off the cobs and combine it with chopped pickled onion, jalapeños, tomatoes, and lime juice for a crazy fresh salsa. Serve this sticky salmon with fresh tortillas for a make-your-own taco station. No matter how you serve it, the smoky finish from cooking on a plank of wood is the closest thing to salmon bacon you’ll ever have. A true entertainer's recipe!
Ingredients:
- 1 piece cherry wood (available at Akaroa Salmon's Wigram shop)
- 1 side fresh Akaroa king salmon
- 1 ½ tbsp vegetable oil
- 3 corn cobs, cut into 3 and blanched
- Mash potatoes, jalapeños, coriander to serve
Pickled Red Onions:
- 1 red onion
- 1 tbsp fine salt
- 1 tbsp caster sugar
- ½ tsp ground coriander
- ¼ cup (60ml) apple cider vinegar
- ¼ cup (60ml) just boiled water
Glaze:
- 1/3 cup barbecue sauce
- 1 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tbsp jalapeño liquid
- 2 tbsp sunflower oil
Method:
- 1-2 days before cooking the salmon, submerge and soak your wood plank for a minimum of 12 hours to ensure it can withstand the heat of the barbecue or pizza oven. Use this time to pickle the onions. Toss onion, salt, sugar, and ground coriander in a bowl. Add vinegar and boiled water. Cover and leave to pickle for at least 4 hours or up to 3 days in the fridge.
- Preheat barbecue or pizza oven to a minimum of 250°C.
- Combine all glaze ingredients. Place the salmon on the soaked wood plank with the skin side in contact with the wood, and brush with some of the glaze.
- Place the salmon plank on the barbecue or in the pizza oven. Cook, turning and basting with more glaze every 1-2 minutes, for 6-8 minutes or until charred and just medium-rare when pressed for firmness. Rest for 5 minutes.
- Meanwhile, drizzle corn cobs with vegetable oil and add to the barbecue, turning frequently, for 4-5 minutes or until charred all over.
- Serve the salmon on the plank scattered with coriander, and serve with pickled onions, jalapeños, corn cobs, mashed potatoes, and remaining glaze alongside for guests to enjoy.
