You may or may not know this, depending on where you're from...but salmon is KING when it comes to dining in the Northwest...it's THE thing to eat and to be seen eating....it's served at every wedding dinner, at every cocktail party, at every fund-raiser - you name it - salmon is there...and most Northwesterners don't like it messed with - but, since I've still got a little desert-girl in me I decided to buck tradition and try something a little different. Have you tried the fig and orange gelato at Whole Foods Market? It's their top seller - and if you have then you know how those two flavors blend into a tropical dance that melts on the tongue...so I decided it was time for the King to take a walk on the wild side...
Dried figs, about 15 of them, soaked in boiling water for 20 minutes until they were soft, were the base of my sauce. While the figs soaked, I also soaked my piece of cedar in water on a cookie sheet, weighted down with a glass, for about 20 minutes. You can buy pieces of cedar at any cooking store or Restoration Hardware has a package of 5 for $10...you can also buy cedar at Home Depot and cut it yourself if you're handy with a saw!
You know how most men like to grill - how they take pride in being Grill Masters? Well, the mister hates the grill...I think he's afraid of fire myself, as most cavemen are...so he not only has to be talked INTO grilling but then talked through it...until he reaches the point where he's decided that he's done - which is always before whatever is being grilled is done - his doneness is followed by a few choice words - and then I step in to reassure him that FIRE IS GOOD...FIRE NOT HURT MISTER...MISTER GO SEE TV - WIFE COOK FISH...WIFE SERVE MISTER...and all is well, if not well-done.
The cedar gives the salmon a smoky, more Earthy flavor and that combines nicely with the sweetness of the figs and the orange juice...I will definitely make this again - and again - it's a good one!
Cedar-Plank Grilled Salmon with Orange Fig Sauce by Me
2 lbs. salmon (I used steelhead and it was excellent!)
1/4 cup melted butter
15 dried figs, about 1 lb., soaked in boiling water for 20 minutes until soft
3/4 cup orange juice
1 medium shallot, finely diced
salt and pepper to taste
1 cedar plank, soaked in water for 20 minutes to prevent burning while on grill
Cooking spray for grill
In food processor fitted with a metal blade, process softened figs until only small pieces remain, about 10 seconds. Remove from processor into a medium-sized bowl, adding the orange juice, shallots and melted butter. Mix well to combine. Reserve 1/2 cup of this mixture to pass with the fish when served. Pour the remaining mixture into a 9 x 13-inch pan and place the salmon on top of fig mixture, skin side up. Cover with plastic wrap and refrigerate for 30 minutes.
Spray grill with cooking spray. Place cedar plank on grill, about 3-inches from heat. If you are using a gas grill turn to medium heat. Scoop some of the fig mixture up and place on cedar plank, then place salmon, skin side up, on top of fig mixture. Close lid and grill for 8 minutes. Open lid, carefully lift salmon off cedar plank and place, skin side down onto hot grill, continue to cook until salmon is fully cooked in the center, about another 4 to 5 minutes. Serve hot with reserved fig mixture. Serves 4.
"Animal crackers, and cocoa to drink, that is the finest of suppers, I think; When I'm grown up and can have what I please I think I shall always insist upon these." Christopher Morley