Salmon and Cedar = Sunshine

One thing we discovered when we emigrated was that west coast Canadians take their salmon very seriously. I had no idea there were so many different types of salmon and that they would have subtly different tastes. I also had no idea how important salmon is not only from a culinary perspective, but also culturally – it has an enormous ceremonial place in the culture of First Nations here in B.C.

So when I’m cooking salmon I often find myself contemplating matters of identity as a immigrant, and how we fit into the country and culture we’ve adopted – lots of deep thoughts attached to a piece of fish!

A favourite way to cook salmon over here is to ‘plank’ it. That is, to put it on a piece of cedar or maple and put it on the barbeque, so the scents and flavours of the wood impart into the fish to wonderful effect.

First you have to soak your plank for two/three hours, so it doesn’t burn on the BBQ, because that would be bad. (I have been known to forget to do this and have to do a panic 20 minute soak at the last minute).

I marinade the salmon in a mixture of olive oil, honey and grain mustard for an hour of so. I had a biggish packet in the freezer so just did it all, as any uneaten will get used in other ways. The gin & tonic is not part of the recipe, but it certainly helps pass the time while the fish is marinading…

Heat your BBQ and put the plank on the grill for a couple of minutes to heat up. Then add your salmon, and let it cook for 12-15 minutes depending on the thickness.  Any leftover marinade can be poured over the cooked salmon. 

I like doing this with turmeric rice, because it’s such a pretty colour with the salmon.

This was our first BBQ use of the year, the sun was shining and with the salmon, the hint of the cedar and the sunshine, it felt like a celebration.

I hope everyone is having a good Easter in these strangest of times.