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Name: Whisky-Maple Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Canadian
Ingredients: 1 Cedar plank Soak overnight; 1.5 kgs Salmon filets; .5 cups Whisky; 1 cup Maple Syrup; 1 tea chili flakes; 1 tablespoon Butter; 1 teaspoon Onion powder; 1 sprig Parsley

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INGREDIENTS

1 Cedar plank ; Soak overnight
1.5 kgs Salmon filets
.5 cups Whisky
1 cup Maple Syrup
1 tea chili flakes
1 tablespoon Butter
1 teaspoon Onion powder
1 sprig Parsley

Servings

INSTRUCTIONS

Make the glaze by combining the whiskey and maple syrup in a small saucepan.

Bring the mixture to a low boil and reduce it by about half, until you have a thick syrup that coats the back of a spoon.

Add the chilies and butler and stir the sauce until It's just combined.

Set it aside and keep it warm on the stovetop.

Season the skinless side of the salmon with salt, pepper and granulated onion.

Let the salmon sit tor 1 O to 15 minutes at room temperature, until the rub Is moistened.

While the salmon is sitting, preheat the grill on medium-high for 5 to 10 minutes, or until the chamber temperature rises above 500° F.

Rinse the soaked plank and place it on the cooking grate

Cover the grill and heat the plank tor 4 to 5 minutes or until it starts to throw off a bit of smoke and crackles lightly

Season the plank with kosher salt and place the salmon, skin side down, on the plank.

Reduce heat to medium-low

Cover the grill and cook the salmon tor 15 to 20 minutes, or until the fish has an internal temperature of 135° F.

Check it periodically to make sure the plank doesn't catch fire, and spray the burning edges with water if It does, making sure to close the lid afterward.

When the salmon is done, squeeze half a lemon along its length and carefully transfer it, plank and all, to a platter.

Garnish it with parsley sprigs and the remaining lemon, cut into slices.

Drizzle a spoonful of the sauce over each portion as you serve it.

Alternate Stove version

NOTES

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Whisky-Maple Salmon

1 Cedar plank Soak overnight
1.5 kgs Salmon filets
.5 cups Whisky
1 cup Maple Syrup
1 tea chili flakes
1 tablespoon Butter
1 teaspoon Onion powder
1 sprig Parsley

Make the glaze by combining the whiskey and maple syrup in a small saucepan.
Bring the mixture to a low boil and reduce it by about half, until you have a thick syrup that coats the back of a spoon.
Add the chilies and butler and stir the sauce until It's just combined.
Set it aside and keep it warm on the stovetop. 
Season the skinless side of the salmon with salt, pepper and granulated onion.
Let the salmon sit tor 1 O to 15 minutes at room temperature, until the rub Is moistened.
While the salmon is sitting, preheat the grill on medium-high for 5 to 10 minutes, or until the chamber temperature rises above 500° F.
Rinse the soaked plank and place it on the cooking grate
Cover the grill and heat the plank tor 4 to 5 minutes or until it starts to throw off a bit of smoke and crackles lightly
Season the plank with kosher salt and place the salmon, skin side down, on the plank. 
Reduce heat to medium-low
Cover the grill and cook the salmon tor 15 to 20 minutes, or until the fish has an internal temperature of 135° F.
Check it periodically to make sure the plank doesn't catch fire, and spray the burning edges with water if It does, making sure to close the lid afterward. 
When the salmon is done, squeeze half a lemon along its length and carefully transfer it, plank and all, to a platter. 
Garnish it with parsley sprigs and the remaining lemon, cut into slices.
Drizzle a spoonful of the sauce over each portion as you serve it.

Alternate Stove version

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Nutrition

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Serving Size: 1 Serving (430g)
Recipe Makes: 4 Servings

Calories: 578
Calories from Fat: 143 (25%)

Amt Per Serving		% DV

	Total Fat 15.9g	21 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 5.2g
Cholesterol 202.6mg		62 %
Sodium 275.2mg		9 %
Potassium 1270.2mg		33 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 13.6g
Protein 74.9g		107 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 578

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