4 (6-ounce) salmon filets
4 Cedar planks, soaked in water
2/3 cup Maple Glaze
1 cup Maple syrup
1 tablespoon ground black pepper
2 sprigs of thyme
1 bay leaf
1 quart water
3 tablespoons Kosher salt
3 tablespoons granulated sugar
3 tablespoons Old Bay seasoning
2 lemons, cut in half
2 quarts ice
2 teaspoons Zatarain’s Liquid
Brine salmon for at least 8 hours and up to 24 hours. Place fish on Cedar plank and char it on a gas burner for one minute until it smokes. Remove from burner and place in oven for 7 minutes. Remove and brush liberally with Maple Glaze. Return to oven two more minutes and serve with Cocotte of Creamed Corn.
Maple Glaze: Place all ingredients in a sauce pan and bring to boil. Reduce to a simmer, and reduce by one-third. Strain through a chinois.
Brine: Mix water, salt, sugar, Old Bay and lemons in sauce pot and simmer for 5 minutes. Place ice and Zatarain’s liquid in plastic container. Pour simmered mixture over ice and cool.
Recipe courtesy of Chef Craig Couper, Michael Jordan’s Steakhouse, Chicago
Wine Pairing: 14 Hands “Stampede” Red Blend 2014, Washington State
Red wine with fish? With salmon, certainly! A rollicking “field blend” of Syrah, Merlot and other grapes is a perfect match for this sumptuous, sweet and smoky salmon prep. — Marlene Rossman, Manhattan Wine Seminars