“This cedar roast salmon is one of only two preparations I will actually indulge in myself. (My house-made smoked salmon is the other). Not only is it delicious, it is relatively simple for the home cook to prepare.
“Unlike salmon, Brussels sprouts are a peculiar ingredient for most people. I have found through the years that this preparation, in its simplicity, is a great turnaround for those who would turn up their noses at Brussels sprouts. Since we do not mask the true flavors with bacon or other overpowering elements, the charring allows the natural sweetness and goodness of the sprouts to shine forward.”
We season the salmon first, maple brown butter is very thick and when heated the salt ad pepper would just slide off if seasoned after.
Yes season both sides of the salmon
Brush only the top side of the salmon once on the board
Cutting the Brussels sprouts in half would be fine if they are very large.
Maple-Brown Butter Roast Squash
Yield: 4 portions
Ingredients:
3 tbs canola oil
2 large butternut squash, cut evenly into medium dice ( ½ in x ½ in)
½ cup sweet butter
½ cup real maple syrup
1 cinnamon stick
1 star anise
6 black peppercorns
1 tb canola oil
1 lemon, juiced (separated into two portions)
Sat and fresh ground black pepper to taste
Prepping the Squash:
1) Preheat oven to 350 degrees (low fan if you have a convection oven).
2) In a medium bowl, toss the diced squash with canola oil, salt and pepper
3) Roast in oven 20 minutes (squash will be cooked but have no color)
Making the maple brown butter:
1) In a medium saucepan, melt butter and let turn brown (essentially you are making beurre noisette, or brown butter).
2) Strain the melted butter through a fine mesh strainer into a second saucepan and return to the stove.
3) Carefully add the maple syrup, juice of half a lemon, cinnamon, star anise and peppercorns to the butter. Bring to a heavy simmer for 10 minutes on medium heat. (This will begin the emulsification process.)
4) Strain mixture a second time into a blender and blend on high for 3 minutes
NOTE: blending hot liquid is dangerous! Start on low speed and work your way up. Keep a kitchen towel over the top of the blender in the event it overflows.
Finishing the squash:
1) In a medium skillet, heat 1 tbl canola oil.
2) Add the roasted squash.
3) Add ¼ cup of maple brown butter. Reserve the rest for other uses (ie: fish, veggies, toast!)
4) Sauté the squash until completely covered. Season with salt, fresh ground black pepper and lemon juice to taste.
Charred Brussels Sprouts
Yield: 4 portions
Ingredients:
2 pints Brussels sprouts
3 tbs sweet butter
1 tb canola oil
2 cups vegetable stock
½ lemon, juiced
Salt and fresh ground black pepper to taste
Prep for Brussels sprouts:
1) If sprouts are very large, slice them in half from top to bottom.
2) Trim and blanch sprouts in boiling salted water for 30 to 45 seconds.
3) Shock sprouts in an ice-water bath until cold. Remove from water. Pat dry and set aside.
4) On high heat in a large nonstick skillet, melt butter and oil together and allow to turn slightly brown.
5) Carefully add the Brussels sprouts and sauté until dark brown.
6) Once some blackening appears, add 1 cup of vegetable stock and reduce until dry.
7) Add the second cup of vegetable stock and reduce again until almost dry.
8) Season with salt, fresh ground black pepper and lemon juice to taste.
Cedar-Plank Roast Salmon
Yield: 4 portions
Equipment needed: one food-grade cedar plank (available at Williams-Sonoma or Target online)
Ingredients:
4 6-ounce portions of salmon, skin off (any salmon will do; we prefer Pacific wild King salmon)
4-6 ounces maple brown butter
2 tbs canola oil
Salt and fresh ground black pepper to taste
Preparation:
1) soak the cedar plank in hot water overnight, completely submerged.
2) Preheat broiler or patio grill to medium.
3) Remove plank from water and pat dry.
4) Rub plank with canola oil.
5) Season salmon pieces with salt and fresh ground black pepper on both sides.
6) Place salmon pieces evenly on board so they do not touch.
7) Brush top of salmon pieces generously with maple brown butter.
8) Place plank in broiler 6 inches from overhead heat source with a cookie sheet below to catch any residual glaze or drippings (or place plank on top shelf of patio grill).
9) Roast 5-7 minutes, checking frequently. (Fish will be cooked medium; for well done, cook 10-12 minutes.)
10) Remove portions from board and serve with charred Brussels sprouts and Maple Squash.
11) Feel free to use any remaining maple brown butter as additional sauce.