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Organic Ocean Chef Robert Clark is a big fan of B.C. salmon. “I love the quality, taste, and nutrition of wild B.C. salmon,” he says. “It’s been an integral part of West Coast society forever, and I believe elevating its importance will assist in maintaining it as a sustainable and renewable resource for future British Columbians.“ In order to celebrate the bounty, Clark shared this recipe for cedar-planked wild sockeye salmon. Marinated in a sweet-and-savoury mix that includes soy sauce, ginger, sesame oil and more, it’s sure to be a crowd pleaser.
Cedar planked wild sockeye salmon
2 side of wild sockeye, about 1 kg (2.2 lbs) total weight, skinless, boneless
2 cedar planks, soaked for 2 hours
4 sheets of Macro Kelp seaweed
1/4 cup (60 mL) soy sauce
1/4 cup (60 g) ginger, grated
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) honey
1 tbsp (15 mL) garlic, minced
2 whole green onions, sliced
2 whole lemons, zest and juice
Soak the Organic Ocean cedar planks in water for at least two hours. Preheat your grill to 450 F. The hotter the better. Soak the Macro Kelp seaweed in cold water for a couple of minutes, rinse and chop into bite size pieces
Combine the soy sauce, grated ginger, sesame oil, honey, lemon zest and garlic. Lay the salmon in a casserole dish, add the cut seaweed, and pour over the marinade. Let it sit for one hour. Heat up your grill to 450 degrees F. Lay the salmon and the Macro Kelp seaweed onto the board and grill for eight to 10 minutes, depending on thickness and desired doneness. When the fish is done to your liking, remove from the heat, sprinkle with green onions, and drizzle with lemon juice.
Grilling
Pre heat the grill to 450 F to 500 F. Place the board on the hottest part of the grill, cover and cook for about eight minutes. You want the board to smoke. If it begins to catch fire, put out the flames with a drizzle of water. Turn off the grill and check the doneness. You can let it sit there, and it will continue to cook for another couple of minutes, depending on your preference of doneness.
Chef’s note: You may want a spray bottle of water to spray any potential flare ups.
Serves 6-8.