The bacon crusted cedar plank salmon is done when the internal temperature is 50☌ / 122☏ (I like mine just set in the middle). Mix the reserved marinade with the maple syrup for the glaze.Īfter 8 minutes spoon the glaze over the salmon and cook for another 8 to 9 minutes with the lid closed. Place the plank with the salmon over direct heat and close the lid of your barbecue. Lay the salmon with the skin side on the cedar plank. Take the salmon out of the ziploc bag and push the flesh side down in the bacon crumbles. Transfer the bacon crumbles to a baking sheet and form a shape that is more or less the same as your salmon. Add panko and pulse until you get a fine crumb consistency. Put the bacon and bacon grease in a foodprocessor. Put a skillet on the barbecue and cook the bacon until almost done but not yet crispy, this takes about 5 minutes. Put the salmon in a ziploc bag and add the marinade. Mix the ingredients for the marinade, measure out ¼ cup of the marinade and set aside. Make your barbecue ready for direct grilling at 150-175☌ / 300-350☏. Soak the cedar plank for at least an hour in water. Maple Glazed, Bacon Crusted Cedar Plank Salmonġ (2-3 pound) center-cut piece of salmon fillet The planks I buy here aren’t very thick, I just use them once and throw them away afterwards, so I don’t mind if they char or start to catch fire. When using cedar planks I use a slightly different technique than Chris. Rinse scallops and peel off the small muscles if they are still attached to the sides of the. But it really works! The bacon adds a nice saltiness to the fish. Maple-Glazed Bacon-Wrapped Scallops Preheat oven to 325 degrees. Not a combination that I would have dreamt of although I’ve tried a lot of weird bacon combinations in the past. Now bacon and salmon that was something different. And as a bonus the plank imparts a delicate smoke flavor that complements the fish. It makes it easier to cook a delicate piece of fish because there is no chance of it sticking to the grill. Whisk in the brown sugar and maple syrup and continue to simmer for about 5 to 8 minutes, or until the sauce thickens. While the dates are baking, melt the butter in a small saucepan over medium-high heat. Flip and cook for another 15 minutes or until the bacon is evenly cooked and crispy. I use cedar planks a lot for my salmon, to be more precise all the time. Bake them in a preheated oven at 400☏ for 15 minutes. Bacon and salmon, not a combination I would have dreamt up. This book looks just as good and I was really looking forward to try out a lot of the recipes the moment I laid eyes on them. I made a truckload of recipes from Chris’ first book, Big Bob Gibson’s BBQ Book and all of them turned out great. I found this little gem in Chris Lilly’s latest cookbook, Fire and Smoke: A Pitmaster’s Secrets. The name Maple Glazed, Bacon Crusted Cedar Plank Salmon is quite a big mouthful for this recipe but believe me it’s a relatively simple recipe to make and it tastes great!
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