Marinierter Lachs auf Zedernholz*

Marinierter Lachs auf Zedernholz*

		1 Tasse/n Ahornsirup
		2tb Ingwerwurzel; frisch gerieben
		4tb Zitronensaft; frisch gepresst
		3tb Sojasauce
		1.5ts Knoblauch; gehackt
		1 Zedernholz, unbehandelt, ca. 45x25 cm*
		1 Lachsmittelstück a ca. 1150 g mit Haut
		1bn Frühlingszwiebel: das Grüne, nach Belieben

Zubereitung:
*Maple/ginger/soy-glazed, Cedar-planked Salmon In a small heavy
saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy
sauce, garlic, and salt and pepper to taste until reduced to about 1
cup, about 30 minutes, and let cool.
(Maple glaze may be made 2 days ahead and chilled, covered. Bring maple
glaze to room temperature before proceeding.) Preheat oven to
175GradC. If using cedar plank, lightly oil and heat in middle of oven
15 minutes; or lightly oil a shallow baking pan large enough to hold
salmon. Arrange scallion greens [see notes below] in one layer on plank
or in baking pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated
through to use as a sauce. Stir in remaining tablespoon lemon juice.
Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on scallion greens and brush with remaining
glaze. Season salmon with salt and pepper and roast in middle of oven
until just cooked through, about 20 minutes if using baking pan or
about 35 if using plank.

Remove from oven and serve with additional glaze sauce on the side.

Notes:

We love to do this on a cedar "plank" - it makes such an impressive
presentation, and smells wonderful (and dös, I think, contribute to
the flavour). However, we just go to the local lumber yard, and buy
untreated cedar shingles for less than $1 each and toss them after use.
Much easier, and less expensive, than buying one of those gourmet cedar
cooking planks which are currently in vogü. If you go to the lumber
yard, be sure to get regular cedar, *NOT* aromatic cedar! The
scallions were the one thing we forgot to get when we did our shopping
for NYE dinner. Having already made the recipe several times, this time
I believed we could do it without the scallions (you use the greens to
lay the fish on for cooking). So we didn't use the scallions, and the
fish came out just fine (just the same, in fact) actually it was even
better, because the scallions don't really add to it any, and make the
presentation less pretty. HOWEVER, this was with the fish being cooked
on the cedar - I suspect that if you are going to use a baking pan,
you'll still want to lay down the scallion greens as a bed for the fish
before cooking.

The original recipe calls for the fish to be carved into 6 pieces, and
presented on a bed of mashed potatös. To that I say "pish!" - bring
the salmon, whole, and still on the plank, to the table - that's a
great presentation! This is a really great recipe, which always
elicits a lot of gasps of amazement and compliments - enjoy! This
recipe was originally posted by Christine Healey, and came from
Gourment Magazine.

It is surprisingly easy to make, and has a very high "wow" factor. :-
) It can also be made without the plank.



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