Cedar-Planked Salmon With Soft Corn Pudding

Name: Cedar-Planked Salmon With Soft Corn Pudding
Total time: 20 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon dry mustard; 4 6-ounce salmon fillets, skinned and boned; 1 tablespoon unsalted butter, at room temperature; 2 untreated pieces cedar shingles or shims, each 4 to 5 inches wide and about 12 inches long (easily available at lumber yards); 2 cups soft corn pudding (see recipe); 3/4 cup pumpkin seed vinaigrette paste (see recipe)

By Dena Kleiman

Updated Oct. 23, 2023

Total Time: 20 minutes
Rating: 4(85)
Comments: Read comments

Featured in: The Foods of American Indians Are Looking Decidedly Modern

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Ingredients

Yield:4 servings

1teaspoon salt
¼teaspoon freshly ground black pepper
¼teaspoon dry mustard
46-ounce salmon fillets, skinned and boned
1tablespoon unsalted butter, at room temperature
2untreated pieces cedar shingles or shims, each 4 to 5 inches wide and about 12 inches long (easily available at lumber yards)
2cups soft corn pudding (see recipe)
¾cup pumpkin seed vinaigrette paste (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Mix together salt, pepper and mustard. Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.
Step 2
Preheat the broiler. Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side. Carefully take the shingles from the broiler.
Step 3
Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about five minutes. Take the shingles from the broiler and lift the salmon from them.
Step 4
Place three to four tablespoons of soft corn pudding on a plate. Top with salmon fillet and spoon vinaigrette over the top.

Ratings

4 out of 5

85 user ratings

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Comments

Karen5 years ago

We soaked the planks for longer than the recipe advised, but they caught fire in our broiler within 2 minutes after we put the salmon on. I will not make this recipe again.

Carol from Red Bank, NJ7 months ago

Very tasty but the planks need to be sufficiently away from the broiler sufficiently so that they don’t burn but then the thickest part of the fish—maybe 2.5-3 in— didn’t cook. Had to finish off with about a min in microwave. Also the kitchen exhaust fan came on during the 2nd min of trying to”brown” the planks and didn’t go off until I turned off the broiler. My planks never got very brown—more like tanned

Karen5 years ago

We soaked the planks for longer than the recipe advised, but they caught fire in our broiler within 2 minutes after we put the salmon on. I will not make this recipe again.

anne chaney5 years ago

I made the salmon, corn pudding and pepita sauce exactly as written. Individually they were each ok, but together they were awesome. I did thin the sauce with a couple spoonfuls of water because it tightened up waiting for the salmon. I served it with fresh stewed cranberry beans and stir fried garlic spinach. Looked and tasted brilliant.

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