Cedar Plank Maple Mustard Salmon with Corn Succotash
Ronald Lvovski
@PrimalGourmet
Ingredients
Salmon
- 2 food-safe cedar planks, for grilling
- 2 pounds (900 g) salmon filet, deboned and skin removed
- 1 teaspoon (5 g) kosher salt
- ¼ teaspoon (1.5 g) freshly cracked black pepper
- 1 tablespoon (15 ml) Maille Dijon Mustard
- 1 tablespoon (15 ml) Maille Old Style Mustard
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) maple syrup
- 3 cloves garlic, finely grated
- 1 teaspoon (5 g) dry dill
- 1 teaspoon (5 g) paprika
- 2 large sprigs fresh rosemary, plus extra for garnish
- 1/2 cup (120 ml) water
- 1 tablespoon (15 ml) Maille Sherry Vinegar
Corn succotash
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 ears fresh corn, kernels cut from the cob
- 1 red bell pepper, diced
- 1 red onion, diced
- ¼ teaspoon (1,25 g) kosher salt, plus more to taste
- 1 zucchini, diced
- 3 cloves garlic, finely chopped
- ½ pint (240 g) cherry tomatoes, sliced in half
- ¼ cup (10 g) fresh basil, roughly torn
- 1 tablespoon (15 ml) Maille Sherry Vinegar
- Freshly cracked black pepper, to taste
Preparation
Salmon
- Add the cedar planks to a deep tray, cover with water and weigh them down with a heavy object to completely submerge. Set aside for 30 minutes and allow them to soak.
- Slice the salmon into equal-sized pieces just smaller than the size of the cedar planks. Lightly season both sides with salt and pepper. In a separate bowl, combine the Maille Dijon Original Mustard, Maille Old Style Mustard, olive oil, maple syrup, garlic, dill and paprika. Whisk to combine, add the salmon, toss to coat, cover and refrigerate 1 to 4 hours.
- Preheat the grill to 475°F. If using a gas grill, preheat to a medium-high, direct heat.
- Remove the cedar planks from the water and place a sprig of rosemary onto each plank. Lay the salmon filets over the rosemary and transfer the reserved marinade to a shallow frying pan. Set the pan over medium heat, add ½ cup water and 1 tablespoon Maille Sherry Vinegar. Bring to a simmer and cook, stirring, until the liquid has reduced by at least 1/2. Taste for seasoning and adjust with vinegar as desired.
- Transfer the cedar planks to the grill and cook until the salmon is golden, around 12 minutes. Brush with the glaze and cook until the thickest part of the fish is flakey, opaque and warmed through, around 4 more minutes.
- Remove the salmon from the grill, brush with more of the glaze, garnish with a sprig of fresh rosemary and serve with the corn succotash.
Corn Succotash
- Preheat a large frying pan over medium heat. Add the olive oil and heat until shimmering. Add the corn and cook, stirring occasionally, until slightly tender and starting to caramelize, around 8 minutes.
- Add the red pepper and onion, season with ¼ teaspoon salt and cook, stirring, until the onion is soft and translucent, around 4 minutes.
- Add the zucchini and cook, stirring, until it is slightly tender, around 4 minutes. Add the garlic, cherry tomatoes and basil and cook, stirring, until fragrant, around 2 minutes.
- Deglaze with the Maille Sherry Vinegar and season to taste with salt and pepper as desired.
- Serve the succotash with the cedar plank maple mustard salmon.
