Name: Cedar-Planked Salmon with Maple Glaze And Mustard Mashed
Ingredients: 1 c Pure maple syrup; 2 tb Finely grated peeled fresh gingerroot; 4 tb Fresh lemon juice; 3 tb Soy sauce; 1 1/2 ts Minced garlic; An untreated cedar plank; (about 17 by 10 1/2; ; inches; if desired); 1 Centercut salmon fillet with skin; (2 1/2pound); Greens from 1 bunch scallions; Mustard Mashed Potatoes; (recipe follows); 3 lb Yukon Gold potatoes; 1 1/2 c Milk; 3/4 Stick unsalted butter; (6 tablespoons); 3 tb Wholegrain or coarsegrain mustard

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Cklive17	1	servings

INGREDIENTS

1	c	Pure maple syrup
2	tb	Finely grated peeled fresh gingerroot
4	tb	Fresh lemon juice
3	tb	Soy sauce
1 1/2	ts	Minced garlic
		An untreated cedar plank; (about 17 by 10 1/2
		; inches; if desired)
1		Centercut salmon fillet with skin; (2 1/2pound)
		Greens from 1 bunch scallions
		Mustard Mashed Potatoes; (recipe follows)
3	lb	Yukon Gold potatoes
1 1/2	c	Milk
3/4		Stick unsalted butter; (6 tablespoons)
3	tb	Wholegrain or coarsegrain mustard

INSTRUCTIONS

ACCOMPANIMENT
MUSTARD MASHED POTATOES
In a small heavy saucepan simmer maple syrup, gingerroot, 3
tablespoons lemon juice, soy sauce, garlic, and salt and pepper to
taste until reduced to about 1 cup, about 30 minutes, and let cool.
(Maple glaze may be made 2 days ahead and chilled, covered. Bring
maple glaze to room temperature before proceeding.)
Preheat oven to 350 degree. If using cedar plank, lightly oil and
heat in middle of oven 15 minutes; or lightly oil a shallow baking
pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to
form a bed for fish.
In another small saucepan heat half of glaze over low heat until
heated through to use as a sauce. Stir in remaining tablespoon lemon
juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with
remaining glaze. Season salmon with salt and pepper and roast in
middle of oven until just cooked through, about 20 minutes if using
baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange
salmon and scallion greens on a bed of mashed potatoes. Drizzle
salmon with warm sauce.
Yield: 6 servings
  MUSTARD MASHED POTATOES:
In a 5quart kettle cover potatoes with cold salted water by 2 inches
and simmer until tender, 35 to 45 minutes. While potatoes are
simmering, in a small saucepan heat milk with butter over moderate
heat until butter is melted. Remove pan from heat and keep milk
mixture warm, covered.
In a colander drain potatoes and cool just until they can be handled.
Peel potatoes, transferring to a large bowl. Add mustard, salt and
pepper to taste, and three fourths hot milk mixture and with a potato
masher mash potatoes until smooth, adding more milk mixture if
necessary to make them creamy. (Potatoes may be made 1 day ahead and
cooled completely before being chilled in a buttered ovenproof dish,
covered. Bring potatoes to room temperature before reheating,
covered.)
Yield: 6 servings
Converted by MC_Buster.
Per serving: 885 Calories (kcal); 81g Total Fat; (80% calories from
fat); 16g Protein; 28g Carbohydrate; 236mg Cholesterol; 3276mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2
Fruit;
16    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9301
Converted by MM_Buster v2.0n.

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