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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Fillet the salmon, removing all the bones. | 3. Remove the skin and pin bones. | 4. Oil the cedar planks and place the salmon on it. | 5. Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end. | 6. Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide. | 7. Keep the tail end intact. | 8. Where the fish is intact at tail end, strips will be narrower. | 9. Measure out half of the maple syrup and reserve. | 10. Combine remaining maple syrup with whiskey, or liqueur. | 11. Brush whiskey mixture all over salmon strips to generously coat. | 12. Season with salt and pepper. | 13. To braid: Mentally label the strips starting from the left as numbers 1 through 7. | 14. Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side. | 15. Next, take strip number 3 and lift it over strips 5 through 7 (to the right side). | 16. Now, start again, renumbering the strips from 1 through 7. | 17. Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right. | 18. Continue in this manner until you have braided the whole length of fish. | 19. Repeat braiding steps for second fillet. | 20. Pat the braided fish into one compact length. | 21. Either skewer the loose ends together or simply press together to keep in place. | 22. At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight. | 23. 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. | 24. Season with salt and pepper. | 25. Preheat BBQ to medium heat, or oven to 350°F. | 26. To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one. | 27. Close lid (or cover salmon with foil roasting pan). | 28. 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. | 29. Alternatively: Preheat oven to 350°F. | 30. 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. | 31. Remove plank and salmon from heat. | 32. Dust salmon liberally with maple sugar. | 33. Salmon may be served hot or cold right from the plank. | 34. Garnish with fresh herbs if using. | 35. Serve with chilled Apple Butter Sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
length cedar plank	2			-	-	-	-
salmon	6 -8		filleted	0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-
dark amber maple syrup	3/4	cup		-	-	-	-
canadian rye maple liqueur	1/4	cup		-	-	-	-
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
maple sugar	4 -6	tablespoons	granulated	0.0	0.0	0.0	0.0
sea salt			coarse	-	-	-	-
pepper			ground	-	-	-	-
thyme				-	-	-	-
mayonnaise	1 1/2	cups		1256.28	0.0	1.2876	139.2
apple butter	1/2	cup		243.93	59.8827	0.5499	0.423
tarragon	2	teaspoons	minced	3.54	0.6026	0.2732	0.0869

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.