Printable Version

Serves 6

This recipe is a variation on one first introduced to us by Chef Judd Simpson who holds court over the kitchens of Parliament Hill in Ottawa. Judd is one of a new breed of young chefs who are constantly on the look out for innovative ways of preparing fresh seasonal ingredients. The cedar plank imparts a wonderful orange hue to the salmon when baked on a high heat.

6 salmon fillets, skin on
200 ml. of good quality brandy
6 tbsp. maple syrup
3 tbsp. soy sauce
4 Earl Grey tea bags
2 tsp. whole black peppercorns
2 crushed garlic cloves

6 cedar shingles - available at hardware or lumber stores.

• Soak the cedar shingles in a tub of water for at least an hour and up to 3 hours. Use some sort of waterproof weight to keep them all submerged.
• Combine all the ingredients in a non-reactive casserole dish and add the salmon fillets, turning them often to ensure they are well covered. Marinate skin side down at room temperature for 30 minutes.
• Remove oven rack and preheat oven to 450°F.
• Place cedar shingles on the oven rack. Place one salmon fillet skin side down on each shingle.
• Return oven rack to centre of the oven and bake the salmon for 10 minutes.
• Place the salmon on a plate, or leave on the cedar shingles, and serve with rice or roasted potatoes and colourful veggies like a red pepper-carrot-asparagus medley.

Recipe courtesy of The Great Canadian Food Show, as shown on the CBC television network.