Serving: 4
Prep Time: 15 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 25 minutes
Salt and pepper
Dried ground ginger
¼ cup maple syrup
¼ cup apricot preserves (such as Bonne Maman)
1½ tablespoons brown sugar
1 teaspoon coarse-grain mustard
1½ tablespoons orange juice
2 tablespoons butter
2 fresh marjoram sprigs, plucked
2 tablespoons sliced almonds
1 semifirm peach, peeled and thinly sliced
1 Red Bartlett pear, or any red pear, peeled and thinly sliced
1 tablespoon balsamic vinegar
4 Mini Afire Cedar Planks
First. Rinse salmon and pat dry with paper towels. Place in a large shallow baking dish or on a platter. Season with salt, pepper, and a dash of ginger. Set aside.
Second. In a medium bowl, combine maple syrup, apricot preserves, brown sugar, mustard, and orange juice. Mix well and pour over salmon filets. Make sure apricot preserve chunks rest on top of each filet. Set aside.
Third. Place salmon filets on plank. Close lid and grill for about 15 minutes, or until fish begins to flake.
Fourth. While fish is grilling, prepare fruit. In a medium nonstick pan, melt butter over medium-high heat. When butter turns lightly brown add marjoram and almonds, and saute for 1 minute. Add the peach and pear slices and balsamic vinegar. Saute for about 2 minutes. Add salt to taste.
Last. Remove fish from grill and allow to rest for 5 minutes. Place one filet on each plate and evenly distribute the fruit saute over the filets.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
Updating...