Text 14700, 79 rader
Skriven 2011-08-15 05:02:00 av Dave Drum (1:124/311)
Ärende: TVFN 064
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Planked Salmon With Honey-Balsamic Glaze
 Categories: Seafood, Salmon
      Yield: 4 servings
 
      1    Whole side of salmon
           -+=OR=+
      4    (6 oz ea) salmon filets
      1 tb Fine sea salt
    1/2 ts Fresh ground black pepper
    1/4 ts Dry mustard
    1/2 c  Honey
    1/4 c  Balsamic vinegar
           Melted butter; for brushing
           - salmon
      2    Untreated cedar planks, each
           - about 5" by 12", soaked in
           - water to cover for at
           - least 12 hours
           Extra-virgin olive oil; for
           - oiling the planks
 
  Preheat the broiler. Preheat the oven to 400 degrees F.
  
  If using a side of salmon, cut about halfway through the
  flesh about every 5 to 6-inches so there are some spaces
  for the glazes to sink in. If using salmon fillets, slice
  about 8 to 10 sliced angles into flesh, to help flesh more
  completely soak in the glaze.
  
  In a small bowl or cup, mix the salt, pepper, and dry mustard.
  
  In a medium glass bowl, heat the honey in the microwave for
  30 seconds to liquefy further. Remove from the microwave
  and mix in balsamic vinegar.
  
  Brush the top of the salmon fillets (not the skin side)
  with the melted butter. Season the flesh side with the spice
  mixture. Brush with the honey-balsamic mixture, reserving
  some for later.
  
  Put the soaked planks under the hot broiler, about 5 inches
  from the heat source, until the wood is browned on top,
  about 3 minutes. With tongs, carefully remove the planks
  from the oven.
  
  Immediately brush the browned surface with olive oil, then
  lay the salmon fillets on the oiled surface, skin side down.
  
  Put 2 cookie sheets in the oven below where the planks will
  go to catch any glazes or juices that run off. Return the
  planks to the broiler and cook the fish for 10 minutes.
  Baste with honey-balsamic and place in oven. Cook until it
  is done to your taste, about 10 to 15 more minutes, or 20
  minutes total for medium.
  
  Remove the fillets to a platter, or immediately serve
  directly from the planks.
  
  Wine Recomendation: Gargiulo Vineyards Pinot Grigio; Chiarello
  Vineyards Eilleen Cabarnet
  
  Recipe courtesy Michael Chiarello
   
  Yield: 4 servings
  
  Episode#: MO1C08
  Copyright 2006 Television Food Network, G.P
  
  Meal Master Format by Dave Drum - 22 April 2008
  
  Uncle Dirty Dave's Archives
 
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... A gourmet is just a glutton with brains. - Philip W. Haberman, Jr.
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