Gitksan Planked Salmon

Gitksan Planked Salmon
Yield
1serving
Yield
1serving
Gitksan Planked Salmon
Yield
1serving
Yield
1serving
Ingredients
  • 2sprigs fresh thyme
  • 1sprig fresh rosemary
  • 1individual size cedar or alder plank.soaked in H20 overnight
  • 1 tablespoon oil
  • 1/4cup gitksan baste
  • 1tablespoon oil
  • 1/4cup mushrooms, quartered
  • 1/2 cup yellow squash
  • 1/2 cup asparagus, peeled, diagnal cut 1"blanched and shocked
  • 1/2 cup peeled baby carrotshalved lenghtwise, blanched and shocked
  • 1/2cup fresh green beans
Yield:
Instructions
  1. Roast the Salmon: Arrange the thyme and rosemary sprigs slightly left of center on the cedar plank and place the salmon on top of them, shiny side down
  2. Brush the salmon with 1 tablespoon oil, season it with salt and white pepper, and brush the salmon with some of the Gitksan Baste. Place the plank on the top rack of a 450 degree oven and roast for about 8 minutes, basting 2-3 times during the roasting.
  3. Check the salmons doneness and brush with remaining baste.
  4. Finish the Vegetables: Heat a 10" saute pan, heat 1 tablespoon oil until very hot, and sear the mushrooms with a little salt for a few minutes until slightly darkened and fragrant.
  5. Add the squash, asparagus, carrots, and green beans with a little slat and a little water. cover the pan and steam until heated through. 1-2 minutes.
  6. Plate the Dish: place the cedar plank on an oval platter lined with linen napkin. Scoop the hot roasted potato puree into a pastry bag fitted with a large star tip and pipe a border around the edge of the plank.
  7. Work the butter into the vegetables and spoon them onto the plank inside the potato puree border. ladle the Berry Barbeque Sauce into a hot ramekin and place it on the side.