Cedar Plank Salmon with Whisky Marinade.

Fish is a favorite in our house. The boys like it so does my husband. Well OK this recipe is more for the grown up crowd rather then for kids, for them I made just some sole without the whisky marinade.

For this marinade the recipe calls for Canadian whisky ( rye) but any whisky will do or if you prefer cognac that will work too. The cedar planks are usually sold in supermarkets ( in the barbecue area) or you can use untreated cedar planks from the local hardware store.

Ingredients

Cedar planks 2

water as much as need it

Whisky marinade

1. Canadian whisky 1 cup

2. Maple syrup 1/2 cup

3. Soy sauce 1/3 cup

4. Olive oil 1/4 cup

5. Parsley flakes ( fresh) 1/4 cup finely chopped

6. Sweet or regular chili sauce 3 tbsp

7. Pepper 1/2 tsp

Salmon fillets ( about 4 oz each) 8

or you can use side of a salmon skin removed and cut into 8 equal pieces ( 2 lb.)

Place cedar planks in a large container , add enough water to cover. Weight planks with heavy cans to keep submerged. Let stand for 6 hours or overnight to soak.

Whisky marinade

Combine the 7 ingredients into a bowl. Mix well.

Place the salmon into a shallow dish and pour marinade over top. Turn until coated. Cover.

Marinade in the fridge for 30 minuted turning occasionally.

Drain and discard marinade.

Heat the barbecue to medium low. Place the salmon onto prepared cedar planks on ungreased grill. Close lid and cook for 15 to 30 minutes until salmon flakes easily when tasted with a fork.

Serve with your favorite side dish.

Enjoy!

Salmon Loaf With Tzatzicki Sauce

This is a quick and delicious way to have something warm for lunch, served with steamed wild rice and steamed vegetables, or could be served as an appetizer.

Can of salmon, drained skin and round bones removed. 2x 7 1/2 oz ( 2 x 213 g)

Large eggs fork-beaten 2

Dry breadcrumbs 2 cups (500 ml)

Finely chopped green onion 1/2 cup (125 ml)

Lemon juice 2 tbsp (30 ml)

Milk 1/2 cup (125 ml)

Salt 1/4 tsp (1 ml)

Dill weed 1/4 tsp (1 ml)

Tzatzicki sauce ( optional)

Balcanic style yogurt 2 cups (500 ml)

English cucumber (peeled, shredded and drained) 1/2 cup (125 ml)

Garlic chopped 1 clove

Mint chopped 1 tbsp (15 ml)

Dill chopped 1 tbsp (15 ml)

Lemon juice 1 tbsp (15 ml)

Salt and pepper to taste

For the salmon loaf:

In a medium bowl mix the first 8 ingredients.

Grease a 8 x 4 x 3 inch loaf pan.

Mix all the ingredients well and packed them in the greased pan. Bake in the preheated oven of 350˚F for 30 to 40 minutes. Let cool in the pan for 10 minutes invert on a cutting board.
For the tzatzicki sauce:

Set a strainer over a bowl, making sure the strainer does not touch the bottom. Pour yogurt in the stainer, place in the refrigerator for 6 to 8 hours or over night.

Remove the yogurt from strainer, discard the liquid. Put the yogurt in a bowl add the ingredients listed and blend with a hand blender, or in a food processor .

Tzatzicki sauce is a favorite in our house, from fish to chicken to dipping with fresh made pita.

No sauce could be more versatile.