Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cedar | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Cedar plank, untreated and preferably made specifically for cooking purposes
- Spray-bottle filled with water
- 4 Salmon individual filets or steaks, preferably wild-caught as opposed to farmed
- Lemon juice, fresh, 1 tablespoon
- Maple syrup, 2 teaspoons
- Grapeseed oil (or other light-flavoured oil), 2 Tablespoons
- Chipoltle pepper, 1/2 teaspoon crushed dried chipotle pepper (a small amount of a Chiptole-flavoured barbeque sauce can be substituted)
- Rosemary, dried, 1/2 tespoon crushed
- Kosher salt
- Serving suggestion
- Scallions, 2 thinly sliced for garnish
- Lemon juice, fresh, 2 Tablespoons
- Chipotle pepper, 1/2 teaspoon crushed dried chipotle pepper (a small amount of a Chiptole-flavoured barbeque sauce can be substituted)
- =
Directions
Soak plank completely immersed in water for several hours, or overnight.
Mix the lemon juice, maple syrup, chipotle and rosemary and oil in a small bowl. Cover the Salmon with the mixture and let it rest for 20 minutes at room temperature.
Thinly slice the scallions. As per the serving suggestion outlined in the "ingredients" mix the 2 tablespoons of lemon juice and the chiptole in a small bowl.
Meanwhile prepare your barbeque at medium-high heat.
Place the plank on the centre of the barbeque and sprinkle the plank lightly with Kosher salt. Close the barbeque lid for a couple of minutes so top of plank dries slightly.
Place the Salmon in the centre of the plank, leaving at least one-inch between the fish and the edge of the plank. Reduce heat to low. Close barbeque lid and cook for approximatley 15 minutes or until desired doneness.
Use spray bottle to quench any fire on the edge of the plank.
When cooked, put on serving platter and garnish with scallions. Serve with the lemonjuice/chipotle mixture as an optional garnish.