Savory Cedar Salmon
By Jonny Bowden, PhD, and Jeannette Bessinger, CHHC
Get all of the health benefits of fatty fish in this delicious dish
salmon

That pure sugar goo they put on “glazed salmon” in restaurants probably convinces more people to eat fish and makes salmon more appetizing to those who otherwise wouldn’t touch it—that’s the good news.

The bad news is that pure sugar goo is pure sugar goo. Plus it’s invariably slapped on farm-raised fish, which aren’t nearly as good for you as the wild variety. For example, farm-raised salmon gets its pink color from dyes, while wild salmon comes by it naturally through its diet.

In the following recipe, Chef Jeannette came up with the idea of using fresh apple cider as the base, to get the delicious, sugary taste of restaurant glaze while minimizing the negatives. We also enhance the flavor by grilling on a soaked cedar grilling plank, and strongly recommend you use wild Alaskan salmon from Vital Choice, available through my website (jonnybowden.com). You can also get wild Alaskan salmon at health food stores and fish markets.

Notes From Chef Jeannette
It's pretty easy to find a cedar plank nowadays. Most regular and natural grocers may carry a couple varieties. Cooking on cedar is a clean and simple way to add sweet smokiness to grilled foods. You can soak the plank in water or a flavored liquid, such as the cider in this recipe. Even though it's pre-soaked, you still need to keep an eye on the plank during grill time—after all, it is a piece of wood sitting over a flame! In the unlikely event that your plank catches fire, just put it out with a good spritz of water and move the plank to a cooler part of the grill to complete the cooking.

Apple-Glazed, Cedar-Grilled Wild-Caught Alaskan Salmon
Serves 4 Smoky and sweet, this recipe is nothing short of freaky good!

3¼ cups fresh apple cider, divided

¼ cup apple cider vinegar

¼ cup honey (preferably raw, local honey)

1 Tbs. Sucanat or palm sugar

½ tsp. mustard powder

1 20-oz. wild Alaskan salmon fillet

  1. Soak 12x6-inch natural cedar grilling plank in 2 cups cider plus enough water to cover completely, 1 hour. While plank is soaking, whisk together remaining cider, vinegar, honey, Sucanat, and mustard powder in small saucepan over medium-high heat. Bring mixture to a boil, stirring often. Reduce heat to simmer, and cook until glaze reaches desired consistency, about 15—20 minutes. Set aside.
  2. Preheat grill to 350°F, and sprinkle salmon lightly with salt and pepper. Place plank on grill, cover, and heat
    3 minutes. Flip plank, and place fish, skin side down, on plank. Cover grill, and cook 15—20 minutes, until fish is nearly cooked to desired doneness. Do not flip fish during cook time.
  3. When fish is nearly done, brush top surface heavily with glaze, and cook 3—4 minutes more, until fish is caramelized and cooked to desired doneness (about 135°F on meat thermometer). Drizzle extra glaze
    over fish before serving, if desired.

PER SERVING: 286 cal; 28g pro; 5g total fat (1g sat fat); 30g carb; 66mg chol; 81mg sod; <1g fiber; 28g sugars




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