Savory Cedar Salmon - for you brain!
To me, nothing is more West Coast than cedar plank salmon - cedar is prolific out here, and salmon fishing is wildly popular, so it just makes good sense!
If you've never tried this method before, prepare to be amazed - the smokiness of the wood mixed with the sweet-n-saltiness of the fish is a dream, and really quite healthy, too.
I'm not just providing a salmon recipe willy-nilly, however: salmon also ranks among the most beneficial foods for brain health. It's packed with anti-inflammatory Omega 3 fatty acids that reduce the impacts of stress while giving your brain cells a boost.
You'll feel smarter with every bite!
Apple-Glazed, Cedar-Grilled Wild-Caught Alaskan Salmon
Ingredients:
- 3¼ cups fresh apple cider, divided
- ¼ cup apple cider vinegar
- ¼ cup honey (preferably raw, local honey)
- 1 tbsp. coconut palm sugar
- ½ tsp. mustard powder
- 1 20-oz. wild Alaskan salmon fillet
Directions:
Soak 12×6-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, coconut palm sugar 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.
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.
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.
Serves four.
Adapted from Better Nutrition magazine.