Shio Gourmet Blog

Cedar plank salmon with jalapeño mustard

SERVINGS:6

.    Six 7-inch square cedar planks

.    1/2 cup of jalapeno mustard

.    1/4 cup mayonnaise

.    1 tablespoon dry mustard

.    1 tablespoon soy sauce

.    2 teaspoons honey

.    1/2 teaspoon finely grated lemon zest

.    Salt and freshly ground pepper

.    Eight 6- to 8-ounce salmon fillets, skinned

1.   Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.

2.           Meanwhile, in a small bowl, blend the jalapeno mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.

Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.