We didn’t get any fish for our last scheduled Siren SeaSA drop – nothing was up to par (I’m a big fan of Anna’s high standards and would rather have no fish than sub-par fish). But we’ve been dying for more salmon, so I picked some up at the farmer’s market.
I like salmon best when it’s prepared somewhat simply. I usually like things like soy, miso, brown sugar, honey. And it’s got to have a nice crust on it. Poached salmon – yuk.
I rubbed tarragon and parsley onto the fillets, followed by a simple rub of salt, pepper and brown sugar. I think the secret, though, is the glaze made of reduced apple juice and mustard. And the cedar plank, which adds a subtle smoke component to the fish. We loved the results and will definitely be making salmon like this again.
The recipe for the salmon is posted at Weber.
- Cedar-Planked Salmon (Weber’s Smoke, p. 149)
- Leafy Greens with Tangy Buttermilk-Tarragon Dressing (Masala Farm, p. 82)