Plank Like a Pro

Fall is when everyone decides to get creative with their culinary skills. Lenore Nolan-Ryan’s five spice salmon is a great way to show off, while keeping your meal healthy and flavorful.

Cedar Plank Five Spice Salmon with Thai Orange Sauce
Serves 4

• 4 – 3×6 inch pieces of cedar plank
• 4 – 6 oz. center cut, wild-caught Salmon fillets
• 1 tbsp. five-spice powder
• 1 tbsp. sesame oil
• 1 tbsp. olive oil, plus extra for cedar plank
• Pinch of Kosher salt and cracked black pepper

ROASTED CHERRY TOMATOES:

• 1 pint grape tomatoes
• ¼ cup olive oil
• ½ tsp. each kosher salt and cracked black pepper

THAI ORANGE SAUCE:

• 1 cup orange juice concentrate
• ½ tbsp. chopped garlic
• Zest and juice of 1 lime
• 1 tbsp. sugar
• 2 tbsp. sesame oil
• 1 tsp. Kosher salt
• 3 tbsp. fish sauce
• 1 tbsp. ginger puree
• 1 tbsp. lemongrass puree
• 2 tbsp. rice vinegar
• 2 tsp. Sambal Olek, or to taste

PREPARATION:

Soak cedar plank in salted water for 2 hours, then drain. Mix the oils, five-spice powder, salt and pepper together and spread on all sides of the salmon. Brush the planks with olive oil. Place each fillet on a piece of plank. Roast fish in 400-degree oven 12-15 minutes until fish is firm to the touch, but moist inside. Drizzle tomatoes with oil and season with salt and pepper. Then roast in 400-degree oven for 15-20 minutes or until they start to soften and caramelize. In a medium saucepan, stir all the ingredients together and cook over medium heat for 10 minutes until all the flavors are married. Do not boil. Set aside. Place plank on each plate and nap with the sauce. Ladle cherry tomatoes and the tomato juices over the fish. Serve with your favorite sesame noodles and vegetables. Enjoy!

By Chef Lenore Nolan-Ryan
Lenore’s -Lenore Nolan-Ryan’s Catering & Cooking School
Lenorenolanryan.com