The 3rd Day of Christmas

On the Third day of Christmas, Fork and The Cork gave to me:

The Third dish on my Christmas Eve Menu:

Johnny Garlic's Cedar Plank Salmon

In the true spirit of the Northwest, salmon is an essential part of our holiday celebration. 

I am tired of the same old salmon, and thus commenced my quest for the ultimate recipe.  When looking for this recipe, I perused my cookbook collection, and browsed my favorite websites:  http://www.marthastewart.com/, http://www.epicurious.com/, http://www.foodnetwork.com/, and http://www.allrecipes.com/.  This particular gem of a recipe I found on the foodnetwork site, courtesy of the crazy, bleached out, jacked-up, surfer dude, Guy Fieri. 

Ingredients

• 2 tablespoons oil
• 2 jalapenos, cut into rings
• 1 tablespoon garlic, minced
• 1/2 cup white wine
• 3 tablespoons whole-grain mustard
• 1 cup apricot preserves
• 4 (4 by 4-inch) pieces parchment paper
• 4 cedar plank pieces, food service quality
• 4 (6-ounce) salmon fillets, skinned and boned
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 4 (3-inch) fresh rosemary sprigs
• 1 lemon, zested

Directions 

Preheat oven to 400 degrees F.

In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.

Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.

Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.

Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

 I wanted to give you this salmon recipe Just For The Halibut

Enjoy!