SALMON MISO MAPLE SYRUP AND WHISKY
Portions : 4 - Preparation : 10 minutes - Cooking : 20 minutes
INGREDIENTS
- 125 to 250 ml (1/2 to 1 cup) maple syrup (to taste)
- 30 ml (2 tablespoons) yellow miso paste
- 15 ml (1 tablespoon) ginger, finely chopped
- 2 pinches pepper
- 1 lime, zest
- 60 ml (4 tablespoons) whisky
- 60 ml (¼ cup) breadcrumbs or panko
- 700 g (24 oz) salmon
- 1 cedar plank, soaked for 1 hour in water
- ¼ bunch cilantro, leaves removed, chopped
PREPARATION
- Preheat barbecue to 180°C (350°F).
- In a bowl, whisk together maple syrup, miso paste, ginger, pepper, lime zest, whisky and breadcrumbs.
- Place salmon on wooden board and brush with mixture.
- Place the plank on the barbecue grill, close the lid and cook for 20 minutes.
- Before serving, sprinkle the fresh coriander over the top of the salmon.
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MAPPLE SYRUP, WHISKEY AND MISO SALMON
Portions : 4 - Preparation : 10 minutes - Cooking time : 20 minutes
INGREDIENTS
- 125 à 250 ml (1/2 à 1 cup) of mapple syrup
- 30 ml (2 tablespoons) of yellow miso paste
- 15 ml (1 tablespoon) of ginger, finely chopped
- 2 pepper pinches
- 1 lime, zest
- 60 ml (4 tablespoons) of whiskey
- 60 ml (¼ cup) of breadcrumb or panko
- 700 gr (24 oz) of salmon
- 1 cedar plank, soaked in water for 1 hour
- ¼ bunch fresh cilantro, without the leaves and chopped
PREPARATION
- Preheat the barbecue at 180 °C (350 °F).
- In a bowl, with a whisk, mix together the mapple syrup, the miso paste, the ginger, the pepper, the lime zest, the whiskey and the breadcrumb.
- On the cedar plank, dispose the salmon and baste it with the prepared mixture.
- On the barbecue grill, put the cedar plank, close the lid and let cook for 20 minutes.
- Before serving, spread the fresh cilantro on top of the salmon.
