A Taste of Canada

Cedar Planked Salmon and Wild Rice Take the Gold Medal for Flavor

By Alison Malone Eathorne

This winter, Vancouver hosts the 2010 Olympic and Paralympic Winter Games. When hosting a gold-medal–worthy soirée, serve this distinctly Canadian meal of cedar-planked salmon with maple glaze and wild rice and barley pilaf. You just might feel a little closer to the action!

The recipe for this moist, fragrant salmon was inspired by BC’s First Nations people, who were the first to boil the sap of maple trees into earthy, flavorful maple syrup. They also originated the method of cooking on cedar planks, which imparts food with a mild, smoky flavor. Given wild rice’s affinity for fish, this pilaf is a beautiful pairing. A member of the grass family and Canada’s only native cereal, nutty-flavored wild rice is grown in Ontario, Manitoba, and Saskatchewan. In addition to being a good source of protein and rich in vitamins and minerals, wild rice is easy to digest and low in fat, making it the perfect choice should any health-conscious athletes show up for dinner.

Cedar-Planked Salmon with Maple Glaze

¾ cup pure maple syrup
2 tbsp finely grated ginger root
4 tbsp lemon juice
3 tbsp soy sauce
2 tsp finely chopped garlic
Untreated Western red cedar plank (approximately 17 by 10 inches) soaked in water for 30 minutes
3-pound center-cut salmon fillet with skin left on
½ cup thinly sliced scallions

In a small saucepan, simmer maple syrup, ginger, 3 tbsp lemon juice, soy sauce, and garlic, along with salt and pepper to taste. Reduce to about 1 cup, approximately 30 minutes. Reserve half the glaze to use as a sauce and let cool. Add remaining tbsp of lemon juice to saucepan. Preheat oven or outdoor grill to 350°F. Lightly oil cedar plank and heat it in the middle of the oven or grill for 15 minutes. Arrange scallions on plank, forming a bed for the fish. Place salmon skin side down on scallions and brush with reserved glaze. Season salmon with salt and pepper and roast in the middle of the oven or grill until just cooked through, about 30 minutes. Cut salmon crosswise into 6 pieces and serve with scallion greens and a drizzle of the warmed sauce. Serves 6.

Wild Rice and Barley Pilaf

1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
2 tsp fresh chopped thyme
½ cup barley
½ cup wild rice, rinsed
4 cups vegetable stock
½ tsp lemon zest
½ cup chopped fresh parsley

In a large saucepan over medium heat, cook onions, garlic, and thyme in oil until softened, about 5 minutes. Add barley and wild rice; stir to coat. Add stock, along with salt and pepper to taste. Bring to a boil, then stir, cover, reduce heat to low, and cook until almost all of the liquid has been absorbed and the grains are tender, about 60 minutes. Remove from heat and let stand for 5 minutes. Stir in parsley and lemon zest. Serve immediately. Serves 6.