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Cedar Plank-Baked Salmon with Wild Rice Fritters


    Cedar Plank-Baked Salmon with Wild Rice Fritters

    A simple glaze of either honey and orange or blueberry and maple accents this cedar plank-baked salmon.


    Salmon Filet

    1 lb (500 g) wild salmon fillet 1 Tbsp (15 mL) finely chopped cilantro 1 Tbsp (15 mL) finely chopped thyme Juice of 1 organic lemon 1 Tbsp (15 mL) extra-virgin olive oil Sea salt and pepper to taste

    To prepare cedar plank, visit your local hardware store and buy a 14-inch (36-cm) length of 1-inch-by-4-inch (2.5-cm-by-10-cm) untreated red cedar. Soak overnight in water and discard after using.

    Preheat oven to 350°F (180°C). Combine cilantro, thyme, lemon, and olive oil and rub into salmon. Season with salt and pepper. Place salmon on prepared cedar plank and place in oven for 15 minutes or until salmon shows white on the top. Do not overcook.

    Wild Rice Fritters

    1/4 cup (65 mL) wild rice 3/4 cup (175 mL) basmati rice 4 free-range eggs 3 Tbsp (45 mL) cornstarch 2 green onions, chopped 3 Tbsp (45 mL) fresh dill, chopped 3 Tbsp (45 mL) fresh oregano, chopped Salt and pepper to taste 3 Tbsp (45 mL) extra-virgin olive oil (or hazelnut oil for additional flavour)

    Cook wild and basmati rice separately according to package directions and combine after cooking. Add remaining ingredients, except olive oil, and season with salt and pepper. Heat oil in medium fry pan over medium-high heat. Scoop batter into pan in batches and flatten fritters with spatula until they resemble 4-inch (10-cm) pancakes. Cook 3 minutes on each side. Keep warm in oven in separate pan from salmon.

    Salmon Glaze

    1/2 cup (125 mL) honey or maple syrup 1/2 cup (125 mL) orange segments or whole blueberries

    Warm honey or maple syrup in fry pan; then add oranges or blueberries. To serve, place 1 or 2 wild rice fritters on plate and top with salmon fillet. Drizzle with glaze or a squeeze of grilled lemon.


    Cedar Plank-Baked Salmon with Wild Rice Fritters



    Like this recipe?

    This recipe is part of the Chef Marcus Von Albrecht collection.



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