Alder Roasted King Salmon with Wild Fennel Pollen

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Rated 5 stars out of 5
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Total Time:
44 min
Prep
10 min
Inactive
14 min
Cook
20 min
Yield:
10 to 12 servings
Level:
Intermediate
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Ingredients

  • 1 (12 to 16 pound) King salmon, filleted into 2 halves with the skin on

Brine:

  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 2 quarts water
  • 1 cup anise flavored liqueur
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons wild fennel pollen or ground fennel seed
  • 1 tablespoon kosher salt
  • 1/2 tablespoon fresh ground black pepper
  • 2 large Alder or Cedar planks

Directions

Mix sugar, salt, water, and anise flavored liqueur. Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the brine mixture for 4 to 8 hours. Remove from brine and pat dry. Brush the salmon with oil. Season with wild fennel pollen, salt, and pepper. Place on Alder plank and soak in cold water overnight. Sometimes a nail through the tail end is used to hold the salmon in place. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon. Serve right off the plank

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  • on April 08, 2005

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    have done this twice and its just gets better. In lieu of an alder plank, go to your neares hardware store and buy a section of cedar fence (with no coatings or varnish sand roughness out and follow direction. Good thing about the fence plank is that you can cut to size. Place on a nice warm grill and cook.

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