Ingredients:
2 (16 inch) lengths cedar planks
6 -8 lbs whole salmon, filleted, skin off and pin bones removed, you should have two fillets, 3 to 4 lbs. each
vegetable oil
3/4 cup dark amber maple syrup or 3/4 cup amber maple syrup
1/4 cup Canadian rye whisky or 1/4 cup maple liqueur
3/4 cup maple butter
4 -6 tablespoons granulated maple sugar
coarse sea salt
fresh ground pepper
fresh thyme (optional) or sage sprigs, for garnish (optional)
1 1/2 cups mayonnaise
1/2 cup apple butter
2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
Directions:
To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
Fillet the salmon, removing all the bones.
Remove the skin and pin bones.
Oil the cedar planks and place the salmon on it.
Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
Repeat this motion to cut a total of seven strips that are each about 1/2″ to 3/4″ wide.
Keep the tail end intact.
Where the fish is intact at tail end, strips will be narrower.
Measure out half of the maple syrup and reserve.
Combine remaining maple syrup with whiskey, or liqueur.
Brush whiskey mixture all over salmon strips to generously coat.
Season with salt and pepper.
To braid: Mentally label the strips starting from the left as numbers 1 through 7.
Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
Now, start again, renumbering the strips from 1 through 7.
Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
Continue in this manner until you have braided the whole length of fish.
Repeat braiding steps for second fillet.
Pat the braided fish into one compact length.
Either skewer the loose ends together or simply press together to keep in place.
At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
Season with salt and pepper.
Preheat BBQ to medium heat, or oven to 350 F.
To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
Close lid (or cover salmon with foil roasting pan).
Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120 F.
Alternatively: Preheat oven to 350 F.
To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
Remove plank and salmon from heat.
Dust salmon liberally with maple sugar.
Salmon may be served hot or cold right from the plank.
Garnish with fresh herbs if using.
Serve with chilled Apple Butter Sauce.
Servings: 10-12
Time preparation: 60 min.
Time total: 90 min.