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Planked Salmon Glazed With Apple Butter

8 servings

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1/4 cup dry mustard
• 1 (3-to 4-pound) salmon fillet, skin on, bones removed
• Cedar plank for smoking fish (see note)
• 2 Granny Smith apples, cut in matchsticks
• 1 teaspoon freshly ground black pepper
• 1/2 cup scallions, chopped (green part only)
• 2 tablespoons lemon juice
• 2 tablespoons honey
• Salt, to taste
• 1/2 cup organic apple butter, for basting

Combine salt, sugar and mustard in a bowl and mix well. Trim salmon filet where it starts to get more narrow to remove tail piece. Reserve scraps for another use. Trim salmon to fit well on the cedar plank.

The night before or at least 30 minutes before cooking, make diagonal cuts 1 inch apart and 3/4 inch deep across the salmon from left to right and right to left, forming a diamond pattern. Thoroughly rub the spice mixture onto the salmon, making sure to get the spice into the cross-hatch marks. Let rest in refrigerator.

Soak cedar plank in watater for at least 2 hours. Drain. Heat a grill to 450 degrees. Place cedar plank on grill and let it heat until it is smoking, about 20 minutes. Remove plank from grill and place salmon on top. Return plank and salmon to grill and cook for about 25 minutes, until salmon is golden-brown with lightly browned edges and is thoroughly cooked.

While salmon is cooking, combine apples, pepper, scallion, lemon and honey. Season with salt and set aside.

When salmon is done, remove it from heat and place plank and salmon on a large cutting board. Baste salmon with apple butter, letting apple butter soak in. Top with apple salad; serve.

Note: Grilling Planks for cooking salmon are available from Amazon and Barbeques Galore.)

(From chef James Corwell, Wine Spectator Greystone Restaurant.) .

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