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Cedar Plank Wild Salmon with Blackberry Maple Glaze

Feeds 4 for dinner, 6 for lunch sized portions

What you will need :

2 lbs. Wild Coho or King Salmon

Blackberry Sauce:

1 container fresh blackberries

1 C water

2 Tbsp pure maple syrup

2 tsp fresh lemon juice plus 1 tsp grated lemon zest

1 1/2 tsp arrowroot powder or corn starch

1 tsp fresh grated ginger

Dash of sea salt and black pepper

Two Untreated Cedar Planks

Salmon gets sauced up with a simple blackberry reduction with a touch of maple syrup, lemon juice and zest, and some grated ginger. So fresh!

Directions and Tips:

1) Start by selecting wild caught salmon. I can’t emphasize enough why wild caught is so much better than farm raised. You can tell by the color, first of all. It’s a bright pinkish-red flesh that doesn’t have any color added, and that goes to show the food the fish is eating is more nutrient dense, too. Cooking it on the cedar plank gives it almost a smoked flavor and texture. You can buy cedar planks for grilling from most hardware stores or online. Just make sure they haven’t been treated with any chemicals, and soak them for at least 30 minutes so you don’t have a bonfire in your backyard.

2) Combine the blackberry sauce ingredients into a small saucepan and place right on the flame. Cook until boiling and move to lower flame of the grill and cook down until mixture thickens, about 7-8 minutes. Brush salmon repeatedly and cook about 8 -10 minutes, depending on thickness. Serve topped with remaining blackberry sauce.

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