Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

Ingredients for Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

• 240ml pure maple syrup

• 2 tablespoons finely grated peeled fresh gingerroot

• 60ml de jugo de limón fresco

• 3 cucharadas de salsa de soja

• 1 1/2 teaspoons minced garlic

• 1.1kg centre-cut salmon fillet with skin

• Greens from 1 bunch spring onions

• Mustard Mashed Potatoes, to serve

• An untreated cedar plank (about 17x10 1/2") if desired

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 240ml , about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat oven to 177°C. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.

Arrange spring onion greens in one layer on plank or in baking pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on spring onion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.

Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and spring onion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

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