Cedar Planked Salmon with Ontario Ambrosia Apples.
Adding a fresh, crisp, sweet & spicy apple salsa, along with baked apple slices, to a cedar planked salmon, is the perfect way to elevate a weeknight meal or get together with friends.
I like using Ontario Ambrosia Apples because this Canadian original variety is the Sweetheart of all apple varieties. Ambrosia apples are firm, crisp, flavorful and sweet; they store well in the fridge and don’t brown as quickly as other varieties once cut. Delicious raw in a salad (or on a sandwich) and perfect when baked on a cedar plank (or in a pie!)
**This post is sponsored by Ontario Ambrosia. Ontario Ambrosia apples are proudly grown in Ontario by Martin’s Family Fruit Farm and other apple growers in Ontario. I was compensated for my time, and as always, all opinions in this post remain my own. For more information: http://martinsapples.com/apple/ambrosia/market
Cedar Plank Salmon with Ontario Ambrosia Apples
- 1-2 Ontario Ambrosia Apples very thinly sliced – 20 slices
- 4 x 7 oz portions of salmon – 1 1/2” thick or one fillet 1.5 lbs to 2 lbs
- 1 Cedar plank soaked
- 6 tablespoons maple syrup
- 4 tablespoons Dijon mustard
- 2 teaspoons olive oil
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chopped fresh dill
- 2 teaspoons lemon juice
- 2 Ontario Ambrosia Apples – cut into 1/2" cubes
- 4 small celery stalks – thinly sliced on a diagonal
- 1 long red Chili – thinly sliced
- ½ red onion – thinly sliced
- 8 small radishes – cut into quarters
- 1 tablespoon finely chopped dill
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 teaspoon honey
- Preheat grill to 325°F (leaving half the grill off, creating an indirect cooking zone).
- In a small bowl, combine maple syrup, mustard, olive oil, pepper, salt, dill & lemon juice. Place the salmon in a shallow dish or sheet pan and spoon about half of this mixture over the salmon in an even layer.
- Place the Ontario Ambrosia Apple slices on the cedar plank in rows of 5 (slightly overlapping), then place the cedar plank on the lit side of the preheated grill. Leave the plank for 5 minutes (until it begins to dry out).
- Move cedar plank to the indirect cooking zone and place salmon pieces on the apples (covering about 2/3 of the apples). Close the lid and cook for 15 minutes.
- For the dressing, combine all ingredients into a small jar, seal lid tightly and shake well to combine.
- After 15 minutes, spoon on the rest of the maple-mustard mixture on the salmon and cook for an additional 5-10 minutes or until an instant read thermometer reads 120°F-130°F.
- Remove cedar plank to a clean sheet pan or platter and cover with foil (let rest 5 minutes before serving).
- Combine all the salad ingredients with the dressing in a serving bowl, mix well to combine.
- Place a spoonful of Ambrosia Apple Salad over each piece of salmon and present the entire cedar plank on the table. Plate a piece of salmon sitting on the baked apple slices for each guest and serve with more apple salad.
- The type and thickness of salmon will greatly change the cooking time, so for thinner pieces, start checking temperature around 12 minutes.
- Although government agencies recommend an internal temperature 145°F – 155°F, most chefs & fisherman consider that overcooked and dry.
- For wild caught salmon I aim for 120°F, for farmed raised salmon I prefer 130°F.
- For a delicious option with pork, try adding one small bulb of fennel finely chopped in the apple salsa.
For a delicious option with pork, try adding one small bulb of fennel finely chopped in the apple salsa.
Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.
Have a delicious day! James (aka Zimmy) & Elaine