The Goods

Recipe: Honey Curry Salmon Plank with Coconut Sauce

Get that outdoor grilled taste indoors — no parkas required.

Get that outdoor grilled taste indoors — no parkas required

If this freezing weather has you missing the flavour of the grill, fear not. Shahir has concocted a recipe that will allow you to get those flavours of a BBQ indoors. No need to bundle up and brave the elements for that delicious summer taste, this salmon plank is cooked in the oven. Sweet, citrusy and balanced, the curry marinade provides a nuanced flavour profile that’s sure to impress.

Ingredients

  • 3 lb side of salmon, skin on, pin bones removed
  • ¼ cup honey
  • ¼ cup olive oil
  • 2-3 tsp curry powder
  • 1 tsp salt
  • ½ tsp black pepper

Coconut Dipping Sauce:

  • 1 can coconut milk, chilled overnight
  • 1 clove garlic, minced or rasped
  • Juice and zest of half a lemon or lime
  • 2 tbsp olive oil
  • ½ cup fresh cilantro, chopped
  • Salt and pepper to taste

Preparation

For salmon:

Soak your salmon plank in water for at least 2 hours or overnight. Once soaked, place on a large baking pan.

Preheat oven to 325F.

Combine honey, olive oil, curry powder, salt and pepper in a bowl and whisk until combined. Place the soaked wood plank on a baking pan and the place your salmon skin side down on the soaked wood plank. Rub your honey mixture on top of the salmon, reserving 2 tbsp for a final glaze. Transfer wood plank and baking pan to oven and bake at 325F for 35-40 minutes. When salmon comes out of the oven, brush on a final glaze of the honey, curry sauce. 

For Coconut Ranch Dressing:

Put 1 can of coconut milk in the fridge overnight. Scoop coconut cream that has come to the top of the can into a blender along with rasped garlic, lemon/lime juice and zest and blend until smooth. Slowly pour 2 tbsp of olive oil into the blender to emulsify the dressing. Transfer to a bowl and stir in chopped cilantro and season with salt and pepper.

Serve salmon with a green salad or wedges of grilled romaine lettuce or treviso and Grilled Potato Salad.

Servings: Makes 4 servings

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