Maple-Planked Salmon with Carrot Slaw
Prep Time
Serves
Cooking Mode
½ cup + 2 tbsp maple barbecue sauce, divided
¼ cup maple syrup
8 Atlantic salmon fillets, approx. 5 to 6 oz each (150 to 175 g), skin removed
4 cups julienned or shredded carrots
2 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp salt
freshly ground pepper, plus more to taste
2 Maple Grilling Planks, soaked according to package instructions
2 tbsp finely chopped fresh chives
½ cup + 2 tbsp maple barbecue sauce, divided
¼ cup maple syrup
8 Atlantic salmon fillets, approx. 5 to 6 oz each (150 to 175 g), skin removed
4 cups julienned or shredded carrots
2 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp salt
freshly ground pepper, plus more to taste
2 Maple Grilling Planks, soaked according to package instructions
2 tbsp finely chopped fresh chives
Directions
1Whisk together ½ cup (125 mL) barbecue sauce and maple syrup in a large shallow bowl or glass baking dish. Add salmon fillets and turn over to coat. Cover with plastic wrap and refrigerate for 30 min., or more.
2Mix carrots, balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper, and set aside.
3Preheat grill to medium-high. Set soaked planks on hot grill, lightly brush them with vegetable oil, and close the grill. When grill starts to smoke, remove salmon from marinade, season with salt and pepper to taste, and arrange fillets on planks. Brush some additional marinade over salmon, close the lid, and reduce heat to medium. Cook without peeking for 12 min.
4Brush additional 2 tbsp (30 mL) barbecue sauce over salmon and cook for 5 to 10 min. longer, until opaque and just cooked through. Meanwhile, mix chives into carrot slaw. Place slaw on 8 plates or a platter and top with maple salmon fillets.
Disclaimer
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Personal Note
Personal Note
