Cedar Plank Maple Mustard Salmon with Corn Succotash
This Cedar Plank Maple Mustard Salmon with Corn Succotash is super easy, loaded with flavour, and perfect for your next cookout.
Servings: 4 servings
Equipment
Ingredients
For the Salmon:
- 2 food-safe cedar planks for grilling
- 2 pounds salmon filet deboned and skin removed
- 1 teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 1 tablespoon Maille Dijon Mustard
- 1 tablespoon Maille Old Style Mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 3 cloves garlic finely grated
- 1 teaspoon dry dill
- 1 teaspoon paprika
- 2 large sprigs fresh rosemary plus extra for garnish
- 1/2 cup water
- 1 tablespoon Maille Sherry Vinegar
For the Corn Succotash:
- 2 tablespoons extra-virgin olive oil
- 2 ears fresh corn kernels cut from the cob
- 1 red bell pepper diced
- 1 red onion diced
- ¼ teaspoon kosher salt plus more to taste
- 1 zucchini diced
- 3 cloves garlic finely chopped
- ½ pint cherry tomatoes sliced in half
- ¼ cup fresh basil roughly torn
- 1 tablespoon Maille Sherry Vinegar
- Freshly-cracked black pepper to taste
Instructions
For the Salmon:
- Add the cedar planks to a deep tray, cover with water and weigh them down with a heavy object to completely submerge. Set aside for 30 minutes and allow them to soak.
- Slice the salmon into equal-sized pieces just smaller than the size of the cedar planks. Lightly season both sides with salt and pepper. In a separate bowl, combine the Maille Dijon Mustard, Maille Old Style Mustard, olive oil, maple syrup, garlic, dill and paprika. Whisk to combine, add the salmon, toss to coat, cover and refrigerate 1 to 4 hours.
- Preheat the Traeger Grill to 475F. If using a gas grill, preheat to a medium-high, direct heat.
- Remove the cedar planks from the water and place a sprig of rosemary onto each plank. Lay the salmon filets overtop of the rosemary and transfer the reserved marinade to a shallow frying pan. Set the pan over medium heat, add ½ cup water and 1 tablespoon Maille Sherry Vinegar. Bring to a simmer and cook, stirring, until the liquid has reduced by at least 1/2 in volume. Taste for seasoning and adjust with vinegar as desired.
- Transfer the cedar planks to the grill and cook until the salmon is golden, around 12 minutes. Brush with the glaze and cook until the thickest part of the fish is flakey, opaque and warmed through, around 4 more minutes.
- Remove the salmon from the grill, brush with more of the glaze, garnish with a sprig of fresh rosemary and serve with the corn succotash.
For the Corn Succotash:
- Preheat a large frying pan over medium heat. Add the olive oil and heat until shimmering. Add the corn and cook, stirring occasionally, until slightly tender and starting to caramelize, around 8 minutes. Add the red pepper and onion, season with ¼ teaspoon salt and cook, stirring, until the onion is soft and translucent, around 4 minutes. Add the zucchini and cook, stirring, until it is slightly tender, around 4 minutes. Add the garlic, cherry tomatoes and basil and cook, stirring, until fragrant, around 2 minutes. Deglaze with the Maille Sherry Vinegar and season to taste with salt and pepper as desired.
- Serve the succotash with the Cedar Plank Maple Mustard Salmon.
Video
Nutrition
Calories: 565kcal | Carbohydrates: 26g | Protein: 49g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 125mg | Sodium: 934mg | Potassium: 1677mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1855IU | Vitamin C: 67mg | Calcium: 87mg | Iron: 3mg